Bake the chai latte cake

• Beat the softened butter with the brown sugar until light and fluffy.
• Whisk in the eggs one at a time, then the chai latte powder and milk.
• Fold in the flour and baking powder until smooth.
• Pour into the cake pan and bake at 175 °C until a skewer comes out clean.

Prepare the caramel gingerbread crunch

• Warm the caramel slightly so it is spreadable.
• Stir the gingerbread spice into the caramel.
• Spread the spiced caramel in a thin layer and let it set until crunchy.

Make the chai latte ganache

• Heat part of the cream and pour it over the chopped white chocolate.
• Add the chai latte powder and the soaked gelatin, then blend until smooth.
• Stir in the remaining cold cream and let the ganache set in the fridge.

Whip the marshmallow fluff

• Loosen the marshmallow fluff with a little warm cream.
• Whip until smooth and pipeable.

Make the chai latte mousse

• Warm the milk with the chai latte powder and the soaked gelatin.
• Fold the mixture into the whipped ganache base until smooth.
• Pipe the mousse into the cake rings and smooth the tops.
• Freeze until fully firm.

Prepare the caramel mirror glaze

• Heat the sugar, glucose syrup and condensed milk with a little water until dissolved.
• Add the soaked gelatin and blend with the immersion blender.
• Strain the glaze and cool it to about 32 °C before use.

Glaze and decorate the cakes

• Place the frozen cakes on a cooling rack over a tray.
• Pour the caramel mirror glaze over the cakes, then finish with a white mirror glaze.
• Pipe mousse quenelles and add chocolate decorations.
• Let the cakes thaw in the fridge before serving.