Ingredients
For the whipped cream
- 30 cl of liquid cream with 30% fat
- 1 tablespoon(s) Hojicha tea
- 30 g of icing sugar
For the dough
- 3 eggs
- 1 tablespoon(s) Hojicha tea
- 7 cl of whole milk
- 140 g of T55 type flour
- 4.5 cl of grapeseed or rapeseed oil
- 110 g of sugar
- 1/2 packet of yeast
For garnish
- 20 g hazelnuts
- 20g almonds
- 10 g buckwheat seeds
- 15 g of chocolate shavings
Preparation
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The day before, bring the cream to the boil. Remove from the heat, add the tea. Leave to infuse for 5 minutes. Filter and refrigerate for at least 6 hours.
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Preheat the oven to 150°/th. 5. For the dough, heat the milk, add the tea and leave to infuse for 5 minutes, filter, then leave to cool for 15 minutes. Separate the egg whites from the yolks. Whisk the yolks with the infused milk and oil. In another bowl, mix the flour, 80g of sugar, the yeast and 1 pinch of salt, then add to the egg mixture.
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Beat the egg whites until stiff with the remaining sugar. Pour a quarter of the whites into the dough, mix well, then use a spatula, incorporate the rest of the whites, lifting the dough so as not to break them. Pour the dough into an unbuttered and unfloured mold 15 cm in diameter and 8 cm high. Bake for 1 hour without opening the oven door during cooking.
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Take out the mold, invert it onto a rack and let cool before unmolding. Prepare the whipped cream by whipping the infused cream with a mixer. When it has doubled in volume, add the icing sugar and continue to whisk.
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Cut the cake horizontally. Spread a little whipped cream over the first half, add half of the hazelnuts, almonds and buckwheat (previously roasted and crushed) and the chocolate shavings. Reform the cake, cover the top with the rest of the ingredients and refrigerate until serving.
