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Chai Latte Mini Cakes with Marshmallow
Dessert

Chai Latte Mini Cakes with Marshmallow

4 hPour 12Nutri-Score E€€€
par @louiselindberg_4 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

12 personnes
  • brown sugarÉpicerie180 g
  • butter (softened)Produits laitiers150 g
  • eggs (room temperature)Produits laitiers3 morceaux
  • flourCéréales200 g
  • baking powderÉpicerie8 g
  • chai latte powderÉpicerie40 g
  • milkProduits laitiers120 ml
  • caramelÉpicerie150 g
  • gingerbread spiceÉpices6 g
  • white chocolate (chopped)Épicerie250 g
  • creamProduits laitiers300 ml
  • gelatin (soaked in cold water)Épicerie12 g
  • marshmallow fluffÉpicerie200 g
  • glucose syrupÉpicerie60 g
  • condensed milkProduits laitiers100 g
  • dark chocolate (melted for decoration)Épicerie80 g

par portion

Nutrition

465kcal

Glucides
52 g
Protéines
5 g
Lipides
27 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×3
  • Casserole ×2
  • Fouet
  • Moule à gâteau
  • Four
  • Grille de refroidissement
  • Thermomètre de cuisine
  • Mixeur plongeant
  • Tamis
  • Poche à douille
  • cake ring

pas à pas

Préparation

  1. 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.
    Étape 1

  2. 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.
    Étape 2

  3. 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.
    Étape 3

  4. Whip the marshmallow fluff

    • Loosen the marshmallow fluff with a little warm cream.
    • Whip until smooth and pipeable.
    Étape 4

  5. 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.
    Étape 5

  6. 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.
    Étape 6

  7. 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.
    Étape 7
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