Zhu Ye Qing and Chestnut Cream Cake
A light sponge cake layered with Zhu Ye Qing-infused cream and sweet chestnut purée, doubling down on the tea's own natural chestnut sweetness.
Zhu Ye Qing's signature chestnut-like roastiness makes it a natural match for an actual chestnut dessert — the two flavors don't just pair, they echo each other, so the tea reads less like an add-on and more like an integral flavor of the cake.
A simple genoise or chiffon sponge provides a light, airy base that won't compete with the delicate tea-and-chestnut layering. The crumb should be soft enough to soak up a light tea syrup without becoming soggy.
The filling is where the tea does its real work: Zhu Ye Qing leaves are steeped in warm cream, strained, then whipped and folded with sweetened chestnut purée. The result is a pale, fragrant cream with a subtle green-tea aroma riding on top of rich chestnut sweetness.
Assemble in simple layers, finish with a dusting of matcha or a few candied chestnut pieces, and chill before serving. This cake is best enjoyed with a fresh pot of the same Zhu Ye Qing used in the filling, so the dessert and the cup reinforce one another.
Ingredients
- 4 large eggs
- 100g granulated sugar
- 100g cake flour, sifted
- 2 tbsp dried Zhu Ye Qing leaves
- 1 cup heavy cream
- 200g sweetened chestnut purée
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 2 tbsp simple syrup (for brushing the sponge)
- Candied chestnut pieces, for garnish
How to make it
- 1Make a genoise sponge: whip eggs and sugar over a warm water bath until tripled in volume and pale, then fold in sifted flour gently. Bake at 170°C (340°F) for 20–22 minutes. Cool completely, then slice into two even layers.
- 2Warm the heavy cream until just steaming, add Zhu Ye Qing leaves, and steep for 5 minutes. Strain and chill the infused cream completely (at least 2 hours).
- 3Whip the chilled tea cream with powdered sugar and vanilla to soft peaks. Fold in the chestnut purée until evenly combined and light.
- 4Brush each sponge layer lightly with simple syrup. Spread a generous layer of chestnut-tea cream on the bottom layer, top with the second sponge layer, and cover the top and sides with remaining cream.
- 5Garnish with candied chestnut pieces. Chill at least 1 hour before slicing and serving.
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