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Ingredients
8 servings
Instructions
Step 1
Stir 2 Tbsp. of the tea leaves into
cream. Cover; refrigerate 24 hours.
Step 2
For tea syrup, in a small saucepan
bring 1 cup water to boiling. Add the
remaining 2 Tbsp. tea leaves; steep
5 minutes. Strain and return tea to the
saucepan. Return mixture to boiling;
add granulated sugar, stirring to
dissolve. Continue boiling mixture
5 minutes or until slightly thickened and
syrupy. Remove saucepan from heat.
Step 3
Meanwhile, grease and flour two
9-inch round cake pans. Prepare cake
mix according to package directions.
Spread cake batter in prepared pans.
Bake as directed. Cool cake layers in
pans 10 minutes. Remove cakes from
pans and place on wire racks. Brush
1 Tbsp. tea syrup over top of each warm
cake layer. Cool cakes.
Step 4
Strain infused cream into a chilled
bowl. Add 1 Tbsp. of the remaining tea syrup. Beat with a mixer on medium
until stiff peaks form (tips stand
straight). In a medium bowl toss
raspberries with the remaining
tea syrup.
Step 5
To assemble, place one cake layer
on a serving plate. Spread with half
of the whipped cream. Using a
slotted spoon, place 2 cups of the
raspberries in an even layer over
cream. Top berries with a spoonful of
cream and second cake layer. Top
cake with the remaining whipped
cream and raspberries.
Step 6
Refrigerate cake up to 4 hours.
Step 7
Dust with powdered sugar (optional)
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