Naked Cake with Cranberries

For the Naked Cake with Cranberries, first weigh out the butter and let it come to room temperature. Preheat the oven to 175 °C convection oven. Slowly boil the milk with the Earl Grey tea and let it steep for two minutes. Then strain and let the milk cool.

For the base, cream the butter with the powdered sugar and gradually beat in the eggs. Then add the Earl Grey milk. Mix the flour and baking powder and stir into the batter.Line two baking pans (about 20 cm in diameter) with baking paper and divide the cake mixture between the two baking pans. (Alternatively, bake the bases one after the other). Bake in the preheated oven for 45-50 minutes. Check with a pin if the dough is baked through. Let the cake layers cool down.

For the filling, whip the patisserie cream and stir in the mascarpone and syrup. If desired, refine the cream with vanilla sugar. Place a cake ring around the first cake layer and adjust it. Spread the cream about 2 cm thick. Place the second cake base on top and spread the cream again to a thickness of approx. 1 cm and finish off in a round. Using a wet knife or a cake scraper, smooth out the cream.

Refrigerate the Naked Cake with Cranberries for at least 6 hours and garnish with the cranberries and rosemary.

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