Black Tea Apple Cheese Pound Cake

Overview

The sour and sweet apples, the fragrance of black tea, and the richness of the pound cake themselves are perfectly combined, and it tastes great! I think this cake, even if you eat it without coffee or black tea, you won’t get tired of it!

Tags

• baking
• children
• cake
• afternoon tea
• winter recipes
• birthday
• aluminum-free baking powder
• apple
• cream cheese
• cultured butter
• egg
• low gluten flour
• rum
• black tea
• fine sugar

Ingredients

Steps

1. 1 Prepare all the ingredients, bring the butter, cream cheese and eggs to room temperature in advance, mix the low-gluten flour and baking powder and sift 2 to 3 times;

   

2. 2 After the butter is softened until you can easily press it with your hands, stir it with a spatula until it becomes smooth and creamy;

   

3. 3 Add the softened cream cheese and continue to stir with a spatula until it is smooth and smooth without any particles;

   

4. 4 Add 3/4 of the granulated sugar, mix well, add black tea leaves, and continue mixing;

   

5. 5 Add the egg yolks one by one, each time waiting until the previously added egg yolk and cream cheese paste are evenly mixed before adding the next one;

   

6. 6 Set the mixed egg yolk cheese paste aside, cover it, and set aside;

   

7. 7 Put the egg whites into another large clean oil-free and water-free basin, first add a little lemon juice, stir until the fish eyes are thick, then add the remaining 1/4 of the fine sugar in batches, and beat the egg whites until they become wet foam;

   

8. 8 Preheat oven to 190 degrees. Take 1/3 of the beaten egg whites, add it to the egg yolk cheese paste, cut and mix with a spatula or stir evenly;

   

9. 9 Sift in the dry powder mixture and stir evenly with a spatula;

   

10. 10 Add the remaining meringue in two batches and mix evenly with a spatula;

    

11. 11 The final mixed cake batter should be fine and smooth. After scraping in advance, the cake batter can flow down like satin;

    

12. 12 Divide the cake batter into the molds. If the mold part is anti-stick, grease it with oil paper in advance;

    

13. 13 After preheating is completed, put the mold into the oven, middle layer, heat up and down, 180 degrees, and bake for 10 minutes. During this period, cut the apple into pieces and sprinkle a layer of dry powder on the surface of the apple pieces;

    

14. 14 After 10 minutes, take out the mold, insert the apple pieces vertically into the cake batter, then put it in the oven, continue to bake at 180 degrees for about 20 to 25 minutes. If the surface is coloring too quickly during this period, you can cover it with a layer of tin foil;

    

15. 15 After baking, remove the mold. You can test it with a toothpick here. If a toothpick inserted into the cake comes out clean, it's done. Unmold the baked cake, place it on a drying net, and then brush the rum on the surface of the cake while it's hot;

    

16. 16 After it is completely cool, wrap it in tin foil, seal it and refrigerate it. Personally, I think it is better to eat it after 2 days.