For the cake batter, bring the milk to a boil. Then add the tea bags and let steep for 15 minutes. Then strain the tea and squeeze out the bags.

Preheat the oven to 180 degrees and line three 18 cm springform pans with baking paper.

For the dough, now beat the butter together with the icing sugar and a little salt until thick and fluffy. Then you gradually add the eggs and continue beating well. Mix the flour with the baking powder and alternately fold it into the batter together with the tea milk.

Divide the dough into the three molds.

Bake the cakes in the hot oven for about 25 minutes until they are golden brown. Then let the bases cool down completely.

Cook the tapioca pearls in boiling water for 2-3 minutes according to the package directions. Then add the brown sugar and mix with the pearls until dissolved. You may need to add a little more water. You should have a thick syrup with pearls.

Cook the milk tea syrup. To do this, heat the water and sugar in a small saucepan and simmer until the sugar has dissolved. Then add the tea and let it steep for about 15 minutes. Then mix with the milk and cool down to room temperature.

For the buttercream, beat the butter with the icing sugar and two sachets of vanilla sugar and some salt until thick and fluffy. Then fold in 3 tablespoons of the milk tea syrup.

To form layers, drizzle a cake base with milk tea syrup. Now apply a layer of buttercream, put a few tapioca pearls on top and cover everything with another layer. Repeat this with all cake layers.

Cover the cake with the buttercream so that the bottom still shines through. Then put the whole thing in the freezer to chill for about 15 minutes.

Spread the remaining tapioca pearls on the cake and let them run down the edge.