We're totally intrigued by this recipe from the food geniuses over at Lucky Peach/ Milk Bar. Here's what you'll need to take a stab at the (ambitious) recipe yourself .
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VIA Lucky Peach
INGREDIENTS & EQUIPMENT
- 1 LEMON TEA CAKE
- 60 g (1/4 C) BITTER TEA SOAK
- 300 g (1 C) TEA JELLY
- 400 g (1 3/4 C) LEMON MASCARPONE
- 150 g ALMOND TEA CRUNCH
- 1 6" x 20" strip of acetate
- + parchment paper or silpat
- + 6" cake ring
- + pastry brush
LEMON TEA CAKE
- 115 g (8 T) butter (preferably Plugrà)
- 300 g (1 1/2 C) sugar
- 2 eggs
- 2 egg yolks
- 65 g (1/3 C) grapeseed oil
- 110 g (1/2 C) buttermilk
- 70 g (1/4 C) lemon juice
- 4 g (1 t) lemon extract
- 185 g (1 1/2 C) cake flour
- 20 g (9 bags) Lipton black tea leaves
- 4 g (1 t) baking powder
- 4 g (1 t) kosher salt
BITTER TEA SOAK AND TEA JELLY
- 475 g (2 1/4 C) water
- 8 Lipton black tea bags
- 350 g (1 3/4 C) sugar
- 50 g (1/4 C) instant Lipton unsweetened iced-tea powder
- 10 g (1/2 t) pectin NH (easily obtained online)
- 20 g (1 1/2 T) lemon juice
LEMON MASCARPONE
- 85 g (1/3 C) lemon juice (about 3 lemons, plus the zest)
- 100 g (1/2 C) sugar
- 4 eggs
- 1 gelatin sheet (1/2 t powdered)
- 115 g (8 T) butter
- 2 g (1/2 t) kosher salt
- 100 g (1/2 C) cold mascarpone
ALMOND TEA CRUNCH
- 50 g (1/4 C) instant Lipton lemon iced-tea powder
- 15 g (2 T) slivered almonds
- 55 g (1/4 C) almond butter
- 40 g (1/2 C) feuilletine
- 30 g (3 T) confectioners' sugar
- 2 g (1/2 t) kosher salt
And, here are your full instructions VIA Lucky Peach
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