Recipe for Tea Spirited Cake Parfait

We have all had those days when we want to make something special but either lack the time or our efforts have been expended elsewhere. Most of us have recipes in our book that require less effort but still look amazing, this is one of those. The beauty of this recipe is it can be altered to whatever serving dish you wish display it in. So steep up a cup of tea and relax this is going to take no time at all.

Tea Spirited Cake Parfait (photo by Janet Sanchez, all rights reserved)
Tea Spirited Cake Parfait (photo by Janet Sanchez, all rights reserved)

Tea Spirits:

This portion of the recipe can be done anytime either 20 minutes before you are ready to serve it or days before. In addition it can be made with whatever type of tea you choose. The quantity is also up to you. You may wish to make just enough for the recipe or an entire bottle.

1 tsp tea to 1 cup clear rum (a Darjeeling Oolong tea was used in the recipe)
2-3 tbsp tea to 1 bottle clear rum

Simply combine the loose tea with the rum and allow the alcohol to extract the flavors. Twenty minutes will give you a mild tea flavor, where as a few days will give you a much stronger tea flavor.

Parfait:

1 chocolate cake or loaf
1 angel food or pound cake
1 lb strawberries (sub: raspberries, blueberries, blackberries)
¾ cup water
1 tbsp oolong tea
3 tbsp corn starch
½ cup sugar (may vary depending on the sweetness of the berry)
1 tub of whip topping

In a sauce pan place your water and bring it to the proper temperature for your particular tea. Place the tea in the water and allow it to steep for about 5 minutes then strain it. Pour the tea (liquid only) back into the sauce pan. De-stem and half your berries then mix well with the cornstarch. Place the berries into the tea water, bring to a boil then reduce heat and let simmer for 10 minutes. Blend together with either a stick blender or in a conventional blender until smooth.

Cut your cakes into about 1 inch cubes. In a martini glass pour a small amount of your tea berry sauce. Place one layer of cake cubes on top then drizzle about ¼ tsp of the tea spirits over the cake. Repeat cake and spirit layers until you are at the rim of the glass. Top with whip cream and tea berry sauce.

This recipe serves 8-10 people.

A variation of this could be to slice the cake, drizzle it with the tea spirits. Then place the berry sauce and whip cream between each layer of cake. The presentation in this dish does require a glass serving vessel but the shape and size is up to you. Dessert made easy, all you need now is a cup of tea.

See more of Janet Sanchez’s articles here.

© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from this article’s author and/or the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.

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