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Bolo de Chá Inglês e Buttercream de Doce de Leite
Prep Time
30
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
1
hour
hour
10
minutes
minutes
Servings
8
slices
Calories
450
This elegant cake combines the rich flavors of English black tea with a luscious dulce de leche buttercream, perfect for special occasions.
Ingredients
Cake Base
120
g
yogurt, plain
8
g
English style black tea (2 sachets)
250
g
all-purpose flour
10
g
baking powder
3
g
refined salt
65
g
unsalted butter, room temperature
120
mL
vegetable oil
300
g
granulated sugar
3
units
eggs
15
mL
vanilla extract
(or 1-2 mL essence)
Buttercream
2
recipes
Swiss Meringue Buttercream with Dulce de Leche
75
g
creamy dulce de leche
Decorative & Additional Ingredients
optional
oat cookies (optional)
125
mL
boiling water
1
sachet
English style black tea
25
g
granulated sugar
1
pound
white fondant
(800g each, excess leftover)
3
pounds
green fondant
(500g each, excess leftover)
N/A
Edible metallic powders (silver, gold)
(leftover)
N/A
Gel food colorants (black, green, yellow)
N/A
Fine brushes and tools for painting
N/A
Vodka or clear alcohol (35-40%)
N/A
Parchment paper
N/A
Confectioners' sugar (for dusting)
Instructions
Prepare the tea infusion by steeping the tea sachet in boiling water for 5 minutes, then strain and set aside.
Mix dry ingredients: flour, baking powder, and salt.
Cream butter and sugar, then add eggs one at a time, followed by yogurt, oil, vanilla, and brewed tea.
Combine wet and dry ingredients and pour into a prepared baking pan. Bake at 350°F (175°C) for 40 minutes.
Prepare Swiss meringue buttercream with dulce de leche as per standard method.
Assemble and decorate the cake with fondant, edible powders, and painted details as desired.
Notes
Ensure all ingredients are at room temperature for best results. Adjust baking time if using different oven calibrations.
Calories:
450
kcal
Cost:
$15
Course:
Dessert
Cuisine:
British
Keyword:
Buttercream, cake, tea