Earl Gray Layer Cake with Vanilla German Buttercream
Earl Earl Gray Layer Cake with Raspberry Filling and Vanilla German Buttercream – A fragile earl gray infused cake, stuffed with a tart raspberry filling, and completed with a creamy vanilla bean German buttercream
Earl Gray Layer Cake
Hiii! Apologies once more for the silence – I have been doing a load of travelling lately, and it feels as if I am solely simply managing to remain up to the mark! I simply acquired again from an incredible weekend in Colorado celebrating Tieghan’s new ebook! There’s just a few days again within the metropolis, the place I’ve been recovering from gentle altitude illness (I’m NOT constructed for the mountains), doing laundry, and hugging the cats, then on Saturday we head off once more to Charleston for the Saveur Awards! I’m so, so excited – I’ll pop as a lot as I can up on IG tales if you need to observe alongside there!
I’ll preserve this one brief – I’ve been that means to share this Earl Gray cake with you for the longest time, however have not gotten round to creating it to submit. That is one among my absolute faves, and all the time appears to wow even probably the most skeptical of cake eater. This cake holds a particular spot in my coronary heart – it was the highest tier flavour of our wedding ceremony cake, and I made it once more two weekends in the past to incorporate in a buddy’s wedding ceremony cake!
Learn how to make Earl Gray Cake
The Cake itself is flavoured with an earl-grey infused milk, strengthened by floor tea leaves within the cake itself. The result’s a superbly colored, delicately flavoured cake, which serves as the right canvas for no matter you want to pair it with. For this model I really took the filling of the vanilla cake that I made, which was a fast raspberry jam state of affairs, and used it on this Earl Gray cake – the slight tartness of the raspberry offsets the bergamot flavour of the cake.
Vanilla German Buttercream
Creamy silky German Buttercream finishes off the flavour profile and pairs so effectively with the Earl Gray Cake. German buttercream is most undoubtedly my favorite – it’s pastry cream based mostly, so does not have that intense buttery style of swiss or italian buttercream. You possibly can infuse it with all kinds of issues, and it is good and secure at room temp which makes it excellent for utilizing in issues like wedding ceremony desserts!
Enhance this Earl Gray Cake any method that you just like – I had been eyeing up these fairly yellow flowers that I added to the cake each time I walked previous them on the nook retailer, so I paired them with some rice flowers and slightly greenery for a brilliant easy semi bare end.
Just a few wee notes for making Earl Gray Layer Cake
- Each the pastry cream for the buttercream and the raspberry filling will want time to chill utterly, so enable time for this – both make them first and funky in a shallow dish (extra floor space = quicker cooling), or put together the day earlier than.
- Be sure that the desserts are utterly cool earlier than assembling – if doable I wish to make them a day forward or early on within the day in order that they will have a while wrapped in plastic within the fridge earlier than assembling.
- Stems of flowers must be taped earlier than they contact the floor of the cake – florist tape is nice for this
Extra Layer Cake Recipes
❤️ Made this recipe and adore it? ❤️
I might LOVE so that you can go away me a overview and star ranking beneath to let me know the way you preferred it! Additionally, please be sure to tag me on Instagram!
Solutions to your baking questions
Through the years, lots of you’ve got requested me questions on:
I’ve curated and answered all of them in your simple reference on this steadily requested questions submit!
Earl Gray Layer Cake with Vanilla German Buttercream
Prep Time: 1 hour
Cook dinner Time: 45 minutes
Whole Time: 1 hour 45 minutes plus chilling time
Yield: One 8” layer Cake 1x
Class: Muffins
Delicacies: American
Description
Earl Gray Cake with Raspberry Filling and Vanilla German Buttercream – A fragile earl gray infused cake, stuffed with a tart raspberry filling, and completed with a creamy vanilla bean German buttercream
Earl Gray Cake
- 500g entire milk
- 12 earl gray tea luggage
- 1 Tbsp Vanilla bean paste
- 675g all-purpose flour
- 3 ¾ tsp baking powder
- 5 tsp earl gray tea leaves, finely floor
- ½ tsp salt
- 340g unsalted butter, at room temperature
- 600g granulated sugar
- 6 eggs, at room temp
Raspberry Filling
- 3 cups Frozen Raspberries
- 200g sugar
Vanilla Bean German Buttercream
- 375g entire milk
- 1 Tbsp Vanilla bean paste, extract, or the scrapings of 1 vanilla bean
- 225g sugar
- 3 Tbsp (24g) corn starch
- 1 egg
- 2 egg yolks
- 675g unsalted butter, at room temperature.
- pinch of salt
Directions
EARL GREY CAKE
- Preheat the oven to 350˚f / 180˚c. Grease and line three 8″ cake pans.
- Place the milk in a medium saucepan. Warmth over medium warmth till simply shy of a simmer. Add the earl gray tea luggage, and steep for 20 minutes. Take away the tea luggage, squeezing to get as a lot flavour as doable out. Measure out 1.5 cups (360ml) of the infused milk, topping up if needed. Add the vanilla and funky to room temperature.
- In a medium bowl, sift collectively the Flour, baking powder, floor tea, and salt. Put aside.
- Within the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on excessive velocity till gentle and fluffy, roughly 5 minutes. Add the eggs one by one, scraping down effectively after every addition.
- Add the flour combination into the mixer in three additions, alternating with the milk in two additions (I like to consider it as a flour / milk sandwich – you all the time begin and finish with the flour). Combine till simply mixed.
- Divide the combination between the three pans. Bake for 40-50 minutes, or till a skewer comes out clear when inserted within the center. Take away from the oven and funky within the tins for 10 minutes, earlier than transferring to a wire rack and permitting to chill utterly. Stage off the tops of the desserts utilizing a cake leveller or bread knife. If not utilizing right away, wrap tightly in plastic wrap and retailer within the fridge till you’re prepared to make use of.
RASPBERRY FILLING
- Place the frozen raspberries in a medium pan, and place over medium warmth. Deliver to a boil, stirring often, then boil exhausting for one minute. Add the sugar, and boil for an extra 3 minutes, stirring steadily. Switch to a container akin to a mason jar, and permit to chill utterly.
GERMAN BUTTERCREAM
- In a bowl, whisk collectively the sugar, corn starch, egg, egg yolk and salt. In a medium non-stick saucepan, warmth the milk and vanilla to simply shy of a simmer. Take away from the warmth.
- Utilizing one hand to whisk continually, pour half of the recent milk combination into the egg combination. This helps to mood the eggs and cease them from scrambling. Whisk till integrated, after which pour the whole thing again into the saucepan.
- Warmth the milk and egg combination over medium warmth, whisking continually, till it begins to bubble. It’s going to thicken rapidly. As soon as it has thickened, prepare dinner for one minute, then take away from the warmth. Pour right into a shallow dish or bowl of a stand mixer and press some plastic wrap over the floor to keep away from a pores and skin from forming. Refrigerate till chilly. In case you are in a rush, you’ll be able to velocity up this course of by putting the custard combination right into a bowl, and putting the bowl into an ice bathtub, stirring steadily.
- Suit your mixer with the whisk attachment. Whip the custard combination on medium till creamy and lump-free. Start including the butter, just a few cubes at a time, till absolutely integrated. Swap to the paddle attachment and beat for a couple of minutes till clean and silky.
ASSEMBLY
- Match a piping bag with a spherical tip, or snip the tip off a piping bag. Fill the bag with just a few scoops of buttercream – that is going for use to type a ‘dam’ to assist maintain within the filling.
- Place the primary levelled layer onto a turntable or cake stand. Unfold a small quantity of buttercream evenly over the floor of the cake utilizing an offset spatula. Pipe a hoop of buttercream across the exterior fringe of the cake – that is the dam. Evenly unfold about ⅓ of a cup of the raspberry filling over the skinny layer of buttercream, maintaining inside the dam you’ve got piped. High with the second layer of cake. Repeat the method (pipe a dam, fill with raspberry filling), then high with the ultimate layer of cake.
- Utilizing the offset spatula, unfold an excellent layer of buttercream excessive of the cake, utilizing the spatula to clean it down. Unfold a layer of buttercream over the perimeters of the cake, then utilizing a bench scraper or cake scraper, clean the perimeters of the cake, including extra buttercream when wanted. I went for a ‘semi bare’ look – so I simply stored scraping off buttercream and including it in locations the place I believed was needed till I used to be pleased with the look.
- Stage off the highest edges of the cake utilizing the offset spatula, holding it stage with the highest and utilizing it to sharpen the perimeters.
- Chill the cake within the fridge for about an hour to assist agency it up.
- Switch to your required cake stand, and embellish as desired. Retailer leftovers in an hermetic container.
Notes
Cake Recipe tailored from Sift and Whisk
