Tofu Rock Tea

Mix the first four ingredients quickly with a high-speed food processor, then add the cake flour and blend until smooth.
Whip egg whites, egg white powder and granulated sugar at a steady speed (the egg white powder stabilizes air bubbles) until stiff peaks form.
Melt the butter in a microwave and set aside, maintaining a temperature of around 50°C.
Assembly: Pour Mixture A into Mixture B for preliminary blending, then gently fold in Mixture C. Spread the batter onto a silicone baking mat and bake at 210°C for approximately 8 minutes until the surface develops a golden colour.

Bring half of the whipping cream and tea leaves to a boil, then simmer covered for 20 minutes. Top up with extra cream and reheat.
Add gelatin mass and white chocolate, homogenize, then fold in the remaining white chocolate and stir until smooth.

Strain excess water out of silken tofu with gauze.
Dissolve sugar-free soy milk powder in a small amount of water, add trehalose and gelatin mass, stir well, then combine with melted white chocolate.
Blend silken tofu and mascarpone smooth with a homogenizer, add the mixture from Step 2 and homogenize again until fully incorporated.
Once the mixture cools down to 18°C, fold in whipped whipping cream and use immediately.

Melt chocolate and cocoa butter at 45°C, add grapeseed oil and food coloring powder, then homogenize thoroughly with a homogenizer. Spray the mixture onto the cake surface via an airbrush while maintaining a temperature of 40°C.

Mix the two ingredients and heat to a boil, then spray onto the chocolate airbrushed surface at 70°C.

Mix water, granulated sugar and agar powder evenly, bring the mixture to a boil. Add gelatin mass and cherry brandy, stir thoroughly, then transfer to a container and refrigerate for storage.