Wednesday's Specials: Earl Grey Cake With Chocolate Lavender Frosting

Project Fairytale

Project Fairytale

I really wanted to share a different recipe today, not something sweet. But yesterday I went into the most amazing tea-house and ate the perfect lavender cake, so this only seemed appropriate.

FOR THE EARL GREY CAKE

  • 1 cup (240 mL) whole milk
  • 1 vanilla bean
  • 4 bags Earl Grey tea
  • 3 cups (360 grams) all-purpose flour
  • 2½ teaspoons baking powder
  • 1 teaspoon finely ground Earl Grey tea leaves
  • ½ teaspoon salt
  • 1 cup (225 grams) unsalted butter, at room temperature
  • 2 cups (400 grams) granulated sugar
  • 4 large eggs, at room temperature
  • ¼ teaspoon Bergamot extract (optional)

FOR THE CHOCOLATE LAVENDER GERMAN BUTTERCREAM FROSTING

  • 1 cup (240 mL) whole milk
  • 1 tablespoon dried culinary lavender
  • ¾ cup (150 grams) granulated sugar
  • 2 tablespoon (15 grams) cornstarch
  • 1 egg
  • 1 egg yolk
  • 2 cups (450 grams) unsalted butter, sliced, at room temperature
  • pinch of kosher salt
  • 2 ounces (60 grams) dark chocolate, finely chopped

The complete recipe and more gorgeous photos on Sift & Wisk

Keep up with Project Fairytale

Facebook / Pinterest / Twitter

0

You might also like

Comments