Peach Oolong Cake
A no-bake cake with a prominent tea aroma, sweet peaches, and a refreshing, crisp texture.
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Estimated Time
- Preparing 1 hr
- Cooking 1 hr 30 min
Nutritions / Serving
-
Energy286 kCal
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Carbs42 g
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Protein2 g
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Fat13 g
Serves 8.
Ingredients
Poached Peaches
- White Peach 700 g
- Water 700 g
- Granulated Sugar 130 g
- Lemon Juice 15 g
- Gelatin Sheet 1 pc
Oolong Milk Tea Jelly
- Whole Milk 300 g
- Granulated Sugar 40 g
- Whipping Cream 200 g
- Oolong Team 10 g
- Gelatin Sheet 1 pc
Cake Base
- Graham Cracker 90 g
- Melted Unsalted Butter 30 g
Preparation (Day Before)
Wash and halve the peaches, peel off the skin, and remove the pits. In a pot, combine the peaches, water, sugar, lemon juice, and peach peels. Heat over medium heat until it comes to a boil. Cook for 2–3 minutes until the peaches are slightly softened.
Transfer the peaches to a container and pour the strained syrup (without peach peels) over them. Refrigerate overnight.
In a small pot, combine milk, oolong tea, and sugar. Heat over medium heat until the sugar dissolves and the milk begins to boil. Remove from heat and transfer to a container along with the tea leaves. Cover with plastic wrap and refrigerate overnight.
Cake Assembly
Place the graham crackers in a large ziplock bag and crush them with a rolling pin. Mix with melted butter until evenly combined. Prepare a 6-inch springform pan or cake ring. If using a ring, cover the bottom with plastic wrap or baking paper. Press the graham cracker mixture into the base to form a compact crust. Freeze for 30 minutes.
Cut the gelatin sheet into small pieces and soak in ice water until softened. Strain the oolong milk tea to remove the tea leaves. Heat the milk tea in the microwave for 50 seconds to 1 minute until it reaches 40–50°C. Squeeze out the water from the softened gelatin and stir it into the warm milk tea until fully dissolved. Add the whipping cream and mix well.
Transfer the milk tea mixture to a heat-conductive container and place it over ice water. Stir until it cools and thickens slightly. Pour the mixture onto the chilled cake base and freeze for 40 minutes.
Remove the poached peaches from the syrup and cut them into slices or cubes, depending on your desired decoration.
Cut another gelatin sheet into small pieces and soak in ice water until softened. Squeeze out the water, melt the gelatin over a hot water bath, and mix it with a small amount of peach syrup. Take 400 g of the syrup and combine it with the gelatin mixture, stirring thoroughly.
Remove the frozen cake base with milk tea jelly from the freezer. Arrange the peach slices decoratively on top of the jelly layer. Pour the peach syrup jelly to cover the peaches about two-thirds of their height. Freeze for 30 minutes.
Pour the remaining peach syrup jelly over the peaches to fully submerge them. Refrigerate for at least 4 hours or overnight.
Before serving, wrap the sides of the mold with a hot towel for 2–3 minutes to release the cake smoothly from the mold.
Discussion
You can substitute white peaches with yellow peaches if preferred. Since the peaches will be peeled and poached, they don’t need to be overly ripe. Use a mesh bag to contain the peach peels during poaching to minimize fibers in the syrup.
Do not skip the lemon juice—it not only balances the syrup’s sweetness but also prevents the peaches from oxidizing and discoloring during cooking.
For a stronger milk flavor, reduce the amount of oolong tea or replace it with white peach oolong tea to enhance the peach aroma.
Different gelatin brands vary in gelling strength. Adjust the quantity as needed for firmer results if desired, especially for easier unmolding. However, firmer jelly may slightly alter the texture.
A fixed-size cake ring or a springform pan is recommended. Adjustable rings can expand during chilling due to the jelly’s volume changes, potentially misaligning the layers. Secure with a plastic cake collar for better results.
Cooling the milk tea over ice water helps thicken it, preventing it from seeping through the crust when poured.
Feel free to adjust the peach topping as desired. For a simpler look, place large peach chunks evenly across the top.