Description
A tender tea-infused layer cake with honey, caramelized pear filling, and mascarpone cream.
Ingredients
Scale
- 3/4 cup (180 ml) whole milk
- 3 Earl Grey tea bags (about 6 g tea)
- 2 cups (250 g) all-purpose flour
- 2 tsp (8 g) baking powder
- 1/2 tsp (3 g) fine salt
- 3/4 cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1/4 cup (85 g) mild honey
- 3 large eggs (150 g without shells)
- 1 tsp (5 ml) vanilla extract
- 2 medium firm pears (about 350 g), peeled and diced
- 1 tbsp (14 g) unsalted butter, for pears
- 2 tbsp (25 g) light brown sugar
- 2 tsp (10 ml) lemon juice
- 12 oz (340 g) mascarpone, cold
- 1 1/2 cups (360 ml) heavy cream, cold
- 3/4 cup (90 g) powdered sugar
- 1 tsp (5 ml) vanilla extract, for cream
- 2 tbsp (42 g) honey, for finishing
Instructions
- Heat the milk until steaming. Add the tea bags, cover, and steep for 10 minutes. Remove the bags and cool the milk completely.
- Cook the diced pears with 1 tbsp (14 g) butter, brown sugar, and lemon juice for 8–10 minutes, until tender and nearly dry. Cool completely.
- Heat the oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round pans.
- Whisk the flour, baking powder, and salt. Beat 3/4 cup (170 g) butter with granulated sugar and 1/4 cup (85 g) honey until pale.
- Beat in the eggs one at a time, then vanilla. Add the dry ingredients in three additions, alternating with the infused milk.
- Divide between the pans and bake for 24–29 minutes, until the centers spring back. Cool completely.
- Whip the cold mascarpone, heavy cream, powdered sugar, and remaining vanilla to firm smooth peaks.
- Pipe a cream dam around the first layer and fill it with the cold pears. Add the second layer and cover the cake with a thin layer of mascarpone cream.
- Decorate with modest cream swirls, pear slices if desired, and a light drizzle of 2 tbsp (42 g) honey.
Notes
Keep the mascarpone and cream cold, and stop whipping as soon as firm peaks form.