Ruth Bader Ginsburg

Ruth Bader Ginsburg’s Black and White Cookie Cake

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Salted Black and White Earl Grey Cookie Cake with Earl Grey Buttercream and Chocolate and Vanilla Glaze

Cake:

2 cups granulated sugar

3.5 cups AP flour

1 teaspoon baking soda

1 teaspoon baking powder

1.5 teaspoon kosher salt

5 large eggs, at room temperature

1.5 cups buttermilk, at room temperature

3 sticks butter, room temperature

1 tablespoon vanilla extract

2 teaspoons earl grey tea, ground finely

Buttercream:

2 bags of Earl Grey

Half a liter of heavy cream

1/2 cup powdered sugar

2 sticks of butter, room temperature

Glaze:

1 1/2 cups confectioners sugar

1 tablespoon light corn syrup

lemon juice from half a lemon

1/4 teaspoon vanilla

2-4 teaspoons water

2 tablespoons unsweetened Dutch-process cocoa powder

Maldon Sea Salt

The day before baking, heat up the heavy cream on the stove until just under boiling. Steep the earl grey tea into the cream and let sit for 15 minutes. Refrigerate the cream over night.

Grease and line three 8 inch round cake tins. Preheat oven to 350ºF.

Sift dry ingredients together, except for the sugar and set aside. Cream together the butter and sugar in a mixer. Mix wet ingredients in a separate bowl. Alternate incorporating the dry and wet mixtures into the butter/sugar. Evenly distribute the batter in the three cake tins and bake for 20-25 minutes. Let cool completely.

Whip the cold earl grey cream with sugar until the right consistency transfer to separate bowl. Use the same mixing bowl you whipped the cream in and whip the butter (No need to clean from the whipped cream). After the butter turns fluffy and pale, incorporate the cream. Add more sugar if desired.

Level the cakes for a clean finish. Assemble the cakes with earl grey buttercream on every layer. Freeze for around 45 minutes.

Stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as white icing.

Take out the partially frozen cake and start with the vanilla glaze. Cover half the cake (it’s okay to go over more than half with the vanilla). Make a clean line on top using the chocolate, and cover the rest of the cake.

Top with big, flakey salt.