This light, moist cake is spiced with glorious chai infused milk, ginger, spices and layered with a dreamy rose mousse and topped with Parle G crumble. Parle G is the “taste of childhood” for most Indians and what would be more perfect then adding it as a topping to a chai spiced layered cake. I hope you enjoy the recipe as much as I did and tag me @foodstoriesbytwisha, can’t wait to see your recreation. Watch a quick reel on how to make it on my instagram page foodstoriesbytwisha
Firstly boil water and add chai patti, ginger, chai masala and sugar.
Bring it to a boil and add milk, simmer for 2-3 minutes and then strain in a cup.
In a bowl add flour, sugar, baking soda, baking powder.
Next add oil and prepared chai.
Mix everything to make a smooth batter. Pour in a baking pan and bake at 350 F for 20-25 minutes. Check with a toothpick.
Let the cake cool down and cut into layers.
Whisk whipping cream, sugar and rose water for 5-7 minutes till stiff peaks are formed. Then keep aside.
Mix melted butter and crushed Parle g in a oven safe bowl.
Bake in the oven at 350 F for 10 minutes.
In a trifle bowl add a layer of cake. Apply sugar syrup using a brush.
Evenly spread half of the rose mousse over it.
Add another layer of cake and repeat same steps.
Lastly top with Parle G crumble and refrigerate for 6 hours before serving!
