Materials

Pound Cake Ingredients: (8 consecutive molds)

140g of butter, 110g of powdered sugar, 150g of low gluten flour, 4g of baking powder, 2g of Earl Grey tea powder, 120g of room temperature egg white, 10g of coffee liquid

Buttercream Topping:

100g of buttercream, 8g of sugar

Decoration:

Black tea powder moderate, rosemary moderate

Steps

1, soften the butter at room temperature, add powdered sugar, whip until fluffy and white.

2. Add room temperature egg mixture in 6 batches, beating well each time before adding the next egg mixture.

3. Sift in the powder and mix well.

4. Add the coffee mixture and stir well.

5, into the laminating bag, squeeze into the mold. Bake in the oven at 160 degrees for 23 minutes, bake and cool.

6, light cream add granulated sugar, whipped until yogurt-like.

7, squeeze on the cooled cake, sprinkle black tea powder, put rosemary decoration.