Tessa Huff via The Cake Blog brings us this mouth watering Earl Grey infused cake filled with generous amounts of raspberry preserve to fill the layers and butter icing to decorate, yummy!!
RASPBERRY EARL GREY CAKE
a recipe by Tessa Huff
For the Earl Grey Cake:
1 cup milk
1 1/2 tablespoons loose Earl Grey Tea
2 1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cup granulated sugar
3/4 teaspoon finely ground Earl Grey Tea
12 tablespoons unsalted butter, softened
1 1/2 teaspoons vanilla extract
2 whole eggs
1 egg yolk
Preheat oven to 350 degrees. Prepare three 6-inch cake pans with butter and flour. Set aside.
Place the milk in a medium saucepan over medium heat. Gently bring to a slight boil and add in the 1 1/2 tablespoons tea. Reduce heat and let simmer for about 10 minutes. Remove from the heat and continue to steep for an additional 5-10 minutes then strain. Set infused milk aside.
Meanwhile, gently whisk the eggs and yolk together. Set aside.
Sift together the flour, baking powder, salt, sugar, and ground tea into the bowl of an electric mixer fitted with a paddle attachment. Mix on low until combined. Add in the butter, vanilla, and infused milk with the mixer on low until the dry ingredients are moistened. Turn mixer to medium-high and mix for about 1 minute until combined. Stop the mixer and scrape down the bowl.
Turn the mixer to medium. In two additions, add in the egg mixture, mixing for about 20 seconds before the next addition. Stop the mixer and scrape down the bowl. Do not over mix.
Evenly distribute batter between the three cake pans. Bake for about 22-24 minutes, or until done and a toothpick inserted in the center of the cakes comes out clean. Cool on a wire rack 10-15 minutes before removing cakes from their pans.
For the Earl Grey Syrup:
1/2 cup sugar
1/2 cup water
1 tablespoon loose Earl Grey Tea
Bring the sugar and water to a boil in a medium saucepan over medium-high heat. Reduce the heat and bring mixture down to a simmer. Add in the tea and continue to reduce the syrup for about 10 minutes. Remove from heat and let steep until cool. Strain out tea and discard.
For the Frosting:
3 egg whites
1 cup granulated sugar
1 1/2 cup unsalted butter, softened
1/2 vanilla bean, seeds scraped
3 tablespoons Earl Grey Syrup – or to taste
Place the egg whites and sugar in the bowl of an electric mixer. Whisk to combine. Heat a few inches of water in a medium saucepan over medium heat. Place the mixing bowl on top of the saucepan to create a double boiler. Whisking constantly, heat the egg mixture until it reaches about 155 degrees on a candy thermometer, or is hot to the touch. Once hot, transfer the mixing bowl back to the mixer. With the whisk attachment, beat on high until the outside of the mixing bowl returns to room temperature – about 10 minutes – and you have medium-stiff glossy peaks.
Stop the mixer and swap out the whisk for the paddle attachment. With the mixer on medium-low, add in the butter and vanilla bean. Mix on medium-high until silky smooth. Add in the syrup and mix until combined.
Generously brush the cake layers with any remaining syrup. Fill the layers with raspberry preserves and frost with the buttercream. Garnish with fresh raspberries, if desired.
Thanks for the great recipe Tessa x