![](https://lamainnoirecollective.com/wp-content/uploads/2021/02/Chai-Pavo-1.jpeg)
Recipe by Fatimata, W’one Pâtisserie @wone.patisserie
Product La Main Noire: Sticky Chai
Preparation time : 1 hour
Quantity : 8 pieces
Ingredients
- For the Cake
- Egg Whites (4) – 120g
- White Sugar – 50g
- Whipped Butter – 200g
- White Sugar – 130g
- Egg Yolks (4) – 80g
- Whole Egg – 1
- Milk – 60ml
- Sticky Chai– 5g – around one tea spoon
- Masala Powder – 5g – around 1 tea spoon
- Maizena – 120g
- Flour – 130g
- Yeast – 8g
For the Glaze
- Cold Liquid Cream – 200ml
- Icing Sugar – 30g
- Masala Powder – 5g
Méthode
- Put Sticky chai into the milk and bring to the boil – set aside and let infuse
- With a Kitchen Aid, whip the egg whites with 50g of white sugar – The final texture should not be too firm – Put aside in the fridge, this will be used at the end of the recipe
- Whip the butter with the white sugar for 2 – 3 minutes to incorporate more air into the butter.
- Add progressively (while the butter is still being whipped) the whole egg, egg yolks and the infused milk
- Incorporate the maizena, flour and yeast into the preparation
- Without the kitchen aid, add the egg whites gradually into the dough with a spatula – Stop once the texture is homogenous
- Put the batter into a cake tin (buttered and sugared) and cook for around 40 mins in an oven preheated to 180 degrees
- Let the cake cool before removing from the cake tin
- With a kitchen aid, whip the liquid cream with the powder and sugar until desired texture