Chai cake
Chai cake is so flavorful. Both the cake bases and the frosting are refined with a homemade chai spice mixture. Whole cinnamon sticks and anise stars give the cake a magical, wintery look.
INGREDIENTS
FOR FROSTING
200 g soft butter
400g powdered sugar
½ tsp cinnamon
¼ tsp ground cardamom
1 pinch of anise powder
1 pinch of mace powder
1 pinch of ginger powder
1 pinch of clove powder
250 g cream cheese (double cream level)
FOR THE DOUGH
250 g soft butter
220 g brown whole cane sugar
4 eggs (size M)
2½ tsp cinnamon
½ tsp ginger powder
¼ tsp ground clove
¼ tsp ground cardamom
¼ tsp ground anise
325 g wheat flour (Type 405)
½ pack of baking powder
1 tsp baking soda
125 ml buttermilk
A little grease for the shapes
Some flour for the molds
FOR DECORATION
3 cinnamon sticks
3 anise stars
PREPARATION
1st step
For the frosting, beat the softened butter with a flat beater until creamy. Sift the powdered sugar and mix in a tablespoon at a time. Stir everything together until creamy, then mix in the spices.
Stir the cream cheese until smooth and work with 2 tablespoons of the butter-icing sugar mixture until smooth, then stir the cream cheese with the entire butter-sugar mixture until smooth for about 20 seconds and then refrigerate for about 2 hours.
2nd step
Grease three springform pans (Ø 16 cm) and dust them with flour. Preheat the oven to 180 degrees top/bottom heat (fan oven: 160).
To make the dough, cream the soft butter in a mixing bowl, then gradually stir in the sugar until a creamy mixture is formed. Then gradually stir in the eggs.
