Black Tea Scented Decoration Cake

• 6 Eggs
• 150 grams Granulated sugar
• 120 grams Cake flour
• 40 grams Cornstarch
• 70 grams Butter
• 2 tbsp Black tea leaves
• 500 grams Heavy cream
• 50 grams Granulated sugar
• 3 tbsp Black tea leaves
• 1 Tea-soaked prunes
• 1 Granulated sugar (or Yuzu jam)

1. Bake thesponge cake.
2. Finely break up the tea leaves in a mill etc., and please mix it into the batter before adding in the butter.
3. Make the tea cream.
4. Use a mill etc to finely break up 1/2 tablespoon of tea leaves, add the remaining leaves to 80ml hot water, let steam until it cools to make a rich tea liquid, pass it through a tea strainer etc., and let cool in the fridge.
5. The tea liquid will cloud up when chilled, but you don't have to worry about it.
6. Add in the heavy cream and granulated sugar, whip on high speed, add in the tea liquid and the tea leaves last, and whip some more to turn it into a proper cream.
7. After the baked sponge cake has cooled completely, cut into 2 slices, sandwich 1/3 of the cream in-between, completely cover with half of the remaining cream, and decorate with the remaining cream using a pastry bag.
8. I tried topping it with tea prunesand yuzu tea.
9. Please decorate it with whatever ingredients you like.

eggs, sugar, flour, cornstarch, butter, black tea, sugar, black tea, tea, sugar

Taken from cookpad.com/us/recipes/142615-black-tea-scented-decoration-cake (may not work)