A different kind of mousse cake using the never ending supply of Thai tea leaves in my cupboard.
I love the colour of this cake and the texture of the mousse – the lovely golden brown that comes out of the oven. The flavours of this cake is definitely something different from the usual serving of mousse cake that we get from the cafes in the malls – a unique flavour that isn’t available anywhere else as far as I know!
- Digestive biscuit: 150g
- Salt: 1/2 tsp
- Cocoa powder (or milo powder): 1 tsp
- Milk powder: 1 tsp
- Unsalted butter: 80g, melted
- Pandan leaves: 1 bunch
- Thai tea leaves: 4 tbsp
- Water: 250ml
- Sweetened condensed milk: 100ml
- Cream cheese: 350g
- Egg: 1
- Sugar: 40g
- Plain flour: 70g
- Icing sugar: 1 tbsp
- Blend together digestive biscuits, salt, cocoa powder & milk powder.
- Add melted butter. Blend again to combine.
- Press mixture into a ring mould. Chill 15min in fridge.
- Preheat oven at 160 degrees.
- Place pandan leaves and tea leaves in water. Bring to a boil.
- Switch off heat. Leave to steep for 15min.
- Strain out 100ml of tea. Stir in condensed milk.
- Separately whisk cream cheese in a blender till smooth.
- Add in egg, sugar and plain flour. Blend till combined.
- Stir in tea concentrate and blend again till combined.
- Pour into ring mould. Bake 45min till firm.
- Chill 30min in fridge. Garnish with icing sugar and serve chilled with ice-cream.
The recipe says to bake the cake at 150 degrees Celsius for 45min. I had to bake it for another 10min at 160 degrees Celsius to work, so it might take a little bit of trial and error to get the temperature and timing right.
1 small square cake (8 small slices)