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Earl Grey Tea Cake
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Frosting for Earl Grey Tea Cake

Ingredients

  • 3/4 c. heavy cream
  • 2 tsp. loose Earl Grey tea
  • 1/4 c. confectioners’ sugar
  • 1/2 c. softened cream cheese or mascarpone cheese (see tip below)

Instructions

  • In a small saucepan, bring 1/2 c. heavy cream to a simmer over medium-high heat
  • Stir in the tea
  • Remove from heat, cover and let stand for at least 30 minutes and up to 1 hour
  • Strain the tea through a fine-mesh sieve, discarding the solids, and chill the remaining cream until completely cold, at least 1 hour.
  • To finish frosting, add the remaining 1/4 c. cream and confectioners’ sugar to the tea cream
  • With an electric mixer on medium, beat the cream mixture until medium-stiff peaks form, 2-3 minutes
  • Add the softened cream cheese(or mascarpone cheese) and beat just until stiff peaks form careful to not overmix
  • Spread the cake with the frosting and serve at room temperature

Notes

Tip: If using cream cheese instead of mascarpone, because it has a thicker consistency whip the cream cheese with the confectioners’ sugar first, then add the whipped tea cream. I garnished my cake with candied whole walnuts.
Store leftovers covered in the fridge.