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Hi everybody! This is one of the recipes from my recently published book “Sugar Lane’s Café Dessert Class”. The good news is that my publisher is positive about releasing my book in Ebook – they’re just trying to work out the admin side of it (they’ve never done it before, that’s why)

▶Earl Grey Cube Pound cake◀
Silikomart Cube Mould (SF104)
Yield: 8ea

Butter 132g
Sugar 120g
Eggs 132g
Cake flour 135g
Baking powder 2.6g
Earl grey tea 8.4g
White Couverture Chocolate 40g
Syrup (Water: Sugar = 2:1. Melt the sugar in hot water)

⊙Steps⊙
Pls refer to the video. (Pre-heat 190℃) Bake at 170℃ for 20~25mins.

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★My Ingredients★
Dark Couverture Chocolate: https://amzn.to/3nmcJxJ
White Couverture Chocolate: https://amzn.to/3Gf8zQU
Valhrona Cocoa Powder: https://amzn.to/3lPdvnc
Snow Sugar: https://amzn.to/2Znp7p5
Ghirardelli Chocolate Sauce: https://amzn.to/3DNN1J5

★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (https://amzn.to/3hSMblB)
Silicone Mat: Silpat(https://amzn.to/3CApmLt) or Silpat equivalent(https://amzn.to/3hUyZwG) Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (https://amzn.to/3nWy3Mj)
Food Processor: Hanil (https://amzn.to/2XNxWYg)
Stand Blender: Vitamix QuietOne (https://amzn.to/3nTtBxK) Infrared Thermometer: https://amzn.to/3hW52fS
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: https://amzn.to/3zwAHu4
Zester: Microplane (https://amzn.to/3EGD9Ck)
Whisk: Matfer

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For more online classes please visit: https://sugarlane.kr/english

#poundcake #큐브파운드 #잼 #sugarlane #조한빛 #슈가레인