Earl Grey London Fog Cake

• porsjoner: 8 servings
• aktiv tid: 40 minutes
• total tid: 1 hour 30 minutes

Ingredienser

160 ml (2/3 cup) milk

3 earl grey tea bags - see notes

310 (2 cups + 1/2 cup) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

200 g (1 cup) fine sugar

1/4 teaspoon salt

2 eggs

120 ml (1/2 cup) earl grey milk

120 ml (1/2 cup) water

1 teaspoon vanilla extract

90 ml (1/2 cup) vegetable oil - neutral flavor

240 g (1 cup) heavy cream - full fat

120 g (1/2 cup) mascarpone cheese - full fat

50 g (1/2 cup) powdered sugar

1 teaspoon vanilla extract

1 tablespoon lemon juice

Fremgangsmåte

1) To make the Earl Grey milk, heat the milk in a small saucepan until it starts to boil gently. Then, remove it from the heat and add the teabags. Allow the teabags to infuse for at least 15 minutes. When ready to use the milk, squeeze out the teabags and discard them. You should end up with 120ml (1/2 cup) of milk. If you end up with less, top it up with more milk to measure out 120ml.

1) Preheat the oven to 180°C (350°F), fan off. Line two 8-inch (20cm) round cake pans with baking paper or grease with baking spray.

2) In a large bowl, sift together the flour, baking powder, and baking soda. Then, add the sugar and salt. Mix everything together until well combined.

3) Combine the wet ingredients with the dry ingredients: eggs, Earl Grey milk (120ml), water, vanilla, and oil. Mix until just combined, being careful not to over-mix.

4) Divide the batter between two cake tins (about 450 g in each tin) and bake for 25 minutes or until a toothpick inserted in the center comes out clean. Note: I place wet cake strips around the pans. It helps keep the sides moist and limits the dome on the top, but it usually takes 5 extra minutes to bake the cakes. So, start to monitor the cake after 20 minutes of baking.

5) Let the cakes cool in their pans for 5 minutes. Then, transfer to a cooling rack. Allow them to cool completely.

1) Add all the ingredients to a large bowl. With an electric mixer, start to whip on medium speed, allowing the mascarpone cheese to turn to a liquid consistency. When everything is fully mixed together, increase the speed to medium-high and whip until stiff peaks form.

2) With a spatula, gently fold the frosting to remove any air bubbles. Be gentle to avoid the chantilly deflating.

1) Once the cakes are baked and cooled, proceed to the assembly. Using a cake leveler or a long-serrated knife, level the cakes if needed to remove any domes and to have flat cakes.

2) Place the first cake on a cake board or serving plate. Spread the whipped cream on top of the cake. Note: Fill a piping bag for this step, and pipe a giant snail; it makes things easier.

3) Top with the 2nd cake, making sure the layer cake is upside down to have a perfectly flat surface on the top.

4) Spread a thin layer of whipped cream on the top and place the remaining whipped cream in a pastry bag fitted with a star tip. Decorate. I opted for small blobs along the edge and a rosette in the center.