1. After the water is boiled, add the black tea and steep for about 5 minutes to make the black tea thick liquid;
2. Add granulated sugar to the black tea liquid, boil it on the stove, don't stir it;
3. Use after cooling.
4. Separate the egg white and egg yolk, add a little salt and lemon juice to the egg white, add sugar in three times to beat the egg white until it is dry and foamy. After lifting the whisk, the egg white can pull out the upright sharp corners;
5. Add egg yolk and stir gently;
6. Add the low-gluten flour, cornstarch and black tea powder sieved in advance, and use a rubber spatula to gently and quickly stir evenly from bottom to top;
7. Put the batter into a piping bag with a diameter of 1 cm flower mouth, squeeze two round batter with a diameter of 15 cm on the baking pan, and squeeze the remaining batter into a strip about 15 cm long, (because the diameter of the round batter I squeezed About 18 cm, the strips were not squeezed enough, and the sides of the cake were replaced with finger biscuits), sieve an appropriate amount of powdered sugar on the surface, preheat the oven for 170, and bake for 15 minutes until the surface is light golden. The plate is transferred to a cooling rack to cool.
8. Add fine sugar to the whipped cream and use an electric whisk to beat until it is soft and foamy and lines just appear (I've beaten the head too much);
9. The mascarpone cheese is whipped smoothly, then add to the whipped cream, stir evenly with a rubber spatula, and set aside;
10. Cut your fingers into 8cm length;
11. Place the finger biscuits in the mousse ring to form a rim, trim the cake base to 15cm, then put it into the bottom of the mousse ring, and brush the black tea syrup on the bottom of the cake with a brush;
12. After pouring 1/3 of the inset, spread a layer of strawberries;
13. Place another piece of cake on top of the strawberry layer and brush with black tea syrup;
14. Then pour the remaining half of the inset, and put strawberries on top;
15. Finally, pour all the remaining insets, and decorate the top with strawberries.
Tips:1. Mascarpone cheese can be replaced by cream cheese, but I prefer the taste of mascarpone cheese, which is lighter and has no sour taste.
2. This formula is suitable for 15cm mousse ring.
3. The mousse ring I use is adjustable, which is convenient and easy to use.
