In a saucepan, add
Water (1/2 cup)
Granulated Sugar (1/2 cup)
, bring to a boil, and cook until the sugar is dissolved. Turn off the heat. Add the
Brandy (1/2 cup)
to the syrup.
In a large bowl, pour in the syrup together with the
, cover with plastic wrap, and keep in the fridge for at least 1 hour or overnight.
To make the cake, add the
Whole Milk (1 cup)
Earl Grey Tea (3 bags)
into a saucepan, and bring to a simmer for 2 minutes. Remove from the heat and cover, set aside to cool. Remove the tea bags.
To make the cream, start by simmering the
Heavy Cream (1/2 cup)
Whole Milk (1/4 cup)
Earl Grey Tea (3 bags)
in another saucepan for 2 minutes. Remove the tea bags and transfer the cream to a clean bowl, cover, and keep in the fridge.
Preheat the oven to 350 degrees F (180 degrees C).
Grease an 8-inch cake tin with cooking spray and line with parchment paper, set aside.
Whisk together the
Cake Flour (2 1/2 cups)
Salt (1/4 tsp)
Baking Powder (1/2 Tbsp)
Baking Soda (1 tsp)
Using a stand mixer fitted with the whisk attachment, beat the
Unsalted Butter (1 cup)
with high speed until smooth and light in color. Add the
Granulated Sugar (1 1/2 cups)
and beat until light and fluffy. Using a spatula, scrape down the sides of the bowl as needed.
Turn to medium speed, add the
Large Eggs (4)
one at a time, wait until well incorporated before adding the next one.
Turn the mixer to low speed, add half of the flour mixture followed by half of the cooled earl grey milk. Repeat until fully incorporated. Stop and scrape down the bowl occasionally.
Transfer the batter to the prepared cake tin, and bake for about 60 minutes until a toothpick comes out clean. Allow the cake to cool on the rack. Make sure the cake has completely cooled down before assembling.
In a mixing bowl, smooth the
Cream Cheese (2/3 cup)
with a spatula. Add the chilled Earl Grey cream mixture, and mix until well combined.
In another mixing bowl, add the remaining
Heavy Cream (1 cup)
Powdered Confectioners Sugar (1/4 cup)
. Beat with a hand whisk until soft peaks. Add the cream cheese mixture, whisk until hard peaks.
Slice the cake into two even slices. Place 1 layer of the cake on the cake stand, and brush some brandy syrup over the top. Spread some
Fig Jam (1/2 cup)
over the cake. Then evenly spread the Earl Grey cream over the top. Then place a layer of soaked figs. Top with another layer of the cake, brush with the syrup. Spread the remaining earl grey cream and garnish with
Fresh Thyme (3 sprigs)
Chill the assembled cake in the fridge before serving.