This wonderful recipe is brought to you from the test kitchens of guest blogger DaisyChubb of Daisy Chubb’s Tea and Treats as part two of a three part series. Stay tuned for more…
This recipe was part inspired by Bonnie when she mentioned steeping her Laoshan Green in milk and popping it in the freezer for a creamy, icy treat. When I think of creamy desserts, Tres Leches cake is one of the first things that pops into mind. After tasting a milky Laoshan Green, it was clear the flavour would be an amazing delicious addition to this classic Mexican dessert. Like a sweet and vegetal ice cream, the milky cake has an added level of depth – a hint of savoury to cut through the sweetness of this decadent treat. The straight tea itself has notes of cream, so it is only enhanced when paired with milk.
Ingredients:
1 cup all purpose flour
1.5 tsp baking powder
1/4 tsp salt
5 large eggs
1 cup white sugar
1/3 cup Laoshan Green infused milk
1 tsp vanilla
1 can sweetened condensed milk
1 can evaporated milk
1/3 cup Laoshan Green infused milk
Whipped cream to top (optional)
Stone Ground Laoshan Green to top
Begin the recipe by infusing just over 2/3rds of a cup milk with Laoshan Green to create your concentrate. Add 3 tsp Laoshan Green to the milk on the stove top – simmer over low heat (do not boil) until desired strength! Taste little sips as you go – I simmered for 10 minutes over very low heat, then strained the leaves and transferred to the fridge to cool.
Now make your cake! Preheat the oven to 350 degrees. Grease a 9×12 cake pan liberally.
In a large bowl, mix dry ingredients (flour, baking powder, salt). Separate the eggs: In a separate bowl, beat yolks only and 3/4 cup sugar together until pale yellow. Add Laoshan Green infused milk and vanilla: combine. Add wet ingredients to dry and stir gently until just combined. In a new bowl, beat egg whites until soft peaks form. Add the last 1/4 cup white sugar and beat until stiff. Fold egg whites into batter and pour into baking pan and bake for 35-45 minutes.
While cake is baking, mix condensed milk, evaporated milk and remaining Laoshan Green milk.
When cake is done, let cool completely. You can leave it in the pan or remove onto a high rimmed serving dish. Poke cake with fork or chopstick all over to create holes for the milk to seep into – don’t be shy! Pour entire amount of milk all over the cake, paying special attention to the corners and sides. Now is the hard part – let the milk soak in for 30 minutes to 24 hours in the fridge. The cake will act like a sponge and absorb the liquid with time.
Top with whipped cream and sift stone-ground Laoshan Green* to serve. Serve chilled with a piping hot cup of Laoshan Green 
Enjoy!
*Stone-ground Laohsan green can be made quickly by crushing and grinding the tea in a mortar and pestle, a spice grinder, a grain mill, or a Vitamix blender.
NOTE: All pictures featured on this post belong to Daisy Chubb’s Tea and Treats
Can’t wait to make this one too! Looks SO yummy!
Looks delicious! I only have one problem though…I’d be so tempted to eat the whole thing by myself!
Oh Bonnie.. I was so lucky I had a small party I could bring it to – otherwise it was being eaten JUST by me as my man is lactose intolerant! eep!
Thanks for the mention and thank-you to David for linking to my blog too. Unexpected!
Bonnie, I don’t think any of us would have a problem joining you and helping you eat it!
Ohhhh, that sounds good! I wonder if I brought any Laoshan Green along with me to Saskatoon… it would be perfect to make with my parents around so I don’t eat it all myself!
This looks and sounds so delicious!
Ohhh, tres leches and lao shan green are two of my weaknesses already…
Amazing creativity. Tres Leches and Laoshan Green…mMmMm. Can’t wait to try this!
Making this for the Super Bowl. But not sharing.
Sounds delicious! I wish I wasn’t the only tea fanatic in my house…maybe I will make some and take it to work!
gorgeous! mouth-watering! ah, (in my dreams) scrumptious!
DaisyChubb! Your famous! Thank you for sharing this with us all! Thank you to Verdant for publishing!
ee thanks Azz! It’s easy when you get to work with such delicious tea to inspire you
oh goodness this sounds really delicious!
Wow, this dessert sounds deliciously decadent. Thanks for the recipe!