ケーキ（ミルクティームースケーキ）｜HidaMari Cookingさんのレシピ書き起こし

Place the black tea leaves (for the dough) in a bowl, pour in the hot water (for the dough), and brew the tea.
Crack the whole egg into another bowl, add sugar (for the dough) and whisk with a hand mixer.
Heat the mixture in a hot water bath until it reaches 30℃ and whisk until it turns white.
Whisk until it becomes white and thick, then sift in the flour and mix with a spatula.
Add the brewed black tea along with the tea leaves and mix.

Spread a parchment paper into a mold large enough to hold two 15cm diameter molds and pour the mixture into the mold.
After smoothing the surface, bake in a preheated oven at 180℃ for 10 to 15 minutes.
Once baked, remove from the mold and let cool.

Add black tea leaves (for mousse) and hot water (for mousse) to a pot and mix gently.
Add milk, mix, and heat to boil milk tea.
Remove from heat and set aside until ready to use.

板ゼラチンを氷水(分量外)でふやかしておく。
ボウルに卵黄、砂糖(ムース用)を入れホイッパーでよく混ぜる。
白くマヨネーズ状になったら、3をザルで濾して加えて混ぜる。
混ざったら小鍋に移して弱火にかけ、とろみがつくまで加熱する。
ザルで濾してボウルに移す。
ふやかしておいた板ゼラチンを加えてヘラで混ぜる。

Place fresh cream and sugar (for fresh cream) in a bowl, and beat with a hand mixer for 6 to 7 minutes while placing the bottom of the bowl in ice water.

4に5を加えてヘラで混ぜ合わせる。

Remove the parchment paper from Step 2 and cut out two sheets to fit a 15cm diameter mold.
Place one layer of dough on the bottom of a mold lined with parchment paper, and pour half of the amount from Step 6 on top.
Smooth it out, then layer another layer of dough on top and pour in the rest of Step 6.
Smooth the surface, cover with plastic wrap, and chill in the refrigerator overnight.

Shape the white chocolate with a peeler.
Remove Step 7 from the mold, remove the cookie sheet, and top with shaved white chocolate to complete.