Earl Gray Tea Caramel Cream Cake

Stir milk and corn oil until emulsified. Sift in low-gluten flour and black tea powder and stir until there is no dry powder. Add egg yolks and stir until smooth and without particles.

Add lemon juice into the egg whites, add fine sugar and beat until soft and straight peaks form. Fold 1/3 of the meringue into the egg yolk paste and mix evenly. Pour back into the remaining meringue and mix evenly.

Pour into the baking pan, gently scrape the surface, and place in the middle rack of the preheated oven at 150 degrees Celsius for 30 minutes. After baking, remove and transfer to a wire rack to cool.

Heat whipping cream to a slight boil, pour it into a bowl of insulated water to keep warm.

Pour caster sugar and water into a pot, heat over low heat until the color turns amber. Do not use a spatula to stir during the whole process, just gently shake the pot.

Pour in the warm light cream and stir evenly, then add butter and salt, stir evenly, turn off the heat and let cool.

Whip light cream and caramel sauce fully, put into a piping bag.

Cut the cake slice in half, pipe a layer of caramel cream, smooth it with a spatula, cover it with another cake slice, and pipe on the caramel cream. Decorate with biscuits and chocolate crispy beads.