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1
Bring the cream cheese and egg to room temperature.
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2
Chop the tea leaves into small pieces (not the tea bag).
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3
Microwave the butter for 30-40 seconds (500-600W) to melt.
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4
Preheat the oven to 180C.
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5
Make the cake batter.
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6
In a bowl, add the cream cheese (150 g) and gently knead it.
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7
Add the granulated sugar and blend it in.
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8
Add 1 beaten egg at a time, mixing together well with each addition.
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9
Add the heavy cream, lemon juice, and melted butter and mix well.
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10
Sift in the flour, and then add in the black tea leaves and blend together with a spatula.
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11
Lay out a baking sheet in the cake mold and pour in the batter.
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12
Bake for 40 minutes in a 180C oven.
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13
Make the cream.
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14
Heat the milk until just before boiling, turn off the heat and add the black tea leaves (or tea bag).
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15
Let it sit for 3 minutes and then strain (take it out).
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16
Knead the cream cheese (50 g) until soft.
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17
Add the granulated sugar and the mixture from Step 7.
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18
Mix together well.
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19
After the baked cake has cooled slightly, remove from the mold, take off the baking sheet, and set it on a cooling rack to cool completely.
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20
Spread the mixture from Step 8 onto the cake from Step 9.
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21
Slice it up and serve it on a plate.
