Heat the oven to 175° circulating air. Heat the milk in a pot. Then put in the teabags and after 3 minutes put them out. Leave the milk to cool. Crack the eggs with the room-temperatured butter. Add sugar and the vanilla pulp anf froth up for a few minutes. Fold in the flour and the baking powder and stir in the Earl Grey milk. Put baking paper into three springforms with 20cm diameter. Pour the mixture into the springforms and bake it for 45 minutes in the preheated oven. After that let the three bases cool down.
For the buttercreme: froth up the room-temperatured butter with the powdered sugar and honey for a few minutes till you have a fluffy mixture.
Put the bases out of the springforms. Put the jam into a small bowl and heat it shortly. Spread the jam on the bases and put the bases on top of each other. Spread the pie with the buttercreme – but on the sides just spread the creme very thin to get the typical Naked Cake look. Put some creme in a piping bag and decorate the Naked Cake. Put the cake in the fridge and let it soak for a few hours – best overnight.
Before you serve: Wash the figs, quarter them and garnish the pie with them.
In cooporation with Twinings.