This chai biscuit cake is inspired by two events – one involves the meme hello friends chai pi lo (hello friends, drink tea) and the other – drinking tea and dunking biscuits / cookies in it while watching the rains and monsoons take over India.
Once evening kicks in, chai time is a ritual in India. At around 5 pm, households hustle in the kitchen to make the perfect piping hot cup of chai. Offices start calling the nearby ‘tapri’, also known as roadside stalls that make the perfect cups of chai. Now if you’re familiar with this ritual, you’ll also be aware that one hardly ever drinks this tea by itself! It’s always accompanied by biscuits or something savoury like pakroas (fritters) especially when monsoons set in. Regardless, one ritual that I’ve grown up watching in my home is the chai time ritual when my mum / grandma make hot cups of chai and serve whatever biscuit there may be in the ‘biscuit wala dabba’ (cookie jar). This is what inspired me to make this chai biscuit cake!
Besides, monsoons have finally set in. The cooling drops raindrops have provided the heat trapped underground it’s much needed release. Besides, having multiple cups of chai throughout the day is mandatory in the monsoons. There’s just something magical about having tea on a rainy day. A good book for company is the icing on the cake!
However, there was another incident that sparked this creative idea in my head. If you’re in India, you may have noticed the, ‘Hello franz, chai pi lo’ meme. It’s the funniest meme I’ve seen in a while. Here’s a glimpse of what I’m talking about. 😂
Now let’s discuss the technicals of this chai biscuit cake. The cake layers have ground Parle – G biscuits in them (not sponsored). It’s just a biscuit that I’ve grown up eating so obviously it was my first choice when I thought of making this cake. You can use absolutely any biscuit you’d like but just be sure that you grind them to a very find powder. It needs to pass through the sieve. You will have some spare bits that won’t pass. These would have to be discarded. Also, it’s a good idea to steer clear of biscuits with cream fillings.
Moving on to the chai frosting. The process is really simple. You make chai as you normally would. Then you follow the steps of making boiled milk frosting. The only difference here would be the fact that you add sugar and flour to the strained tea. This makes it a chai flavoured boiled milk pudding. This when added to softened butter and whisked rigorously for 2 minutes on medium high or high speed gives the silkiest smooth masala chai buttercream frosting. If you feel a bit lost, watch the video I’ve included above and you should be fine.
This is the chai biscuit cake you need in your life. Make it and share on Instagram. Let’s make chai biscuit cake a thing!
- 200 grams all purpose flour
- 50 grams caster sugar
- 1 teaspoon baking powder
- 200 grams parle g, powdered
- 100 grams light brown sugar
- 200 grams softened butter
- 2 eggs
- 1 teaspoon vanilla extract
- 200 mls milk
- 6 tablespoons flour
- 350 mls water
- 60 grams black tea leaves
- 2 teaspoons tea masala
- 200 mls full fat milk
- 200 mls heavy cream
- 250 grams caster sugar
- 300 grams salted butter
- To make the biscuit cake layers, first preheat oven to 150 C / 320 F
- Grind cookies / biscuits to a very fine powder. I've used Parle G. Use any biscuit that doesn't have a cream filling.
- Sift the dry ingredients in the bowl of a stand mixer. This includes the flour, caster sugar, baking powder and ground biscuits.
- Add the light brown sugar
- I've used salted butter in this recipe but if you use unsalted, then also add 1/4th teaspoon of salt in the dry mix while sifting.
- To this mix, add butter and mix on low speed until the butter is uniformly combined with the flour mix.
- You may have to use a spatula to go around the sides and bottom of the bowl to make sure everything is well combined.
- Add the eggs and Vanilla extract
- Give a good mix on medium speed for about 1 minute.
- Scrape the sides and bottom again.
- Add the milk. Initially, mix on low speed for about 1 minutes. Then increase the speed to medium high and mix for 1 minute. Then scrape the sides and bottom and mix again for 1 minute.
- Grease 2 six inch cake tins with butter and line the bottoms with parchment paper.
- Distribute the batter as evenly as possible between the two tins and bake for about 30 - 35 mins or until a skewer inserted in the center of the cake emerges clean and the cake itself feels springy to the touch.
- Let the cakes stay in the tin for about 20 minutes, then invert them onto cooling racks ensuring that their tops remain on top.
- Let them cool completely, preferably overnight. To do so, you can wrap the layers in cling film.
- To make the chai Boiled milk buttercream frosting, water in a saucepan.
- When it simmers, add the chai masala / tea spice mix and then once this just begins to come to the boil, add black tea leaves. Boil for 1 minute.
- Add heavy cream and milk. Mix well and boil for 2 minutes.
- Take it off the heat. Strain into a pitcher.
- Pour this into a clean saucepan.
- Add sugar and mix until it dissolves.
- Then add the flour and whisk.
- Boil this mix for 3 minutes.
- Transfer to a bowl and cover the surface with parchment paper to ensure that a skin doesn't form.
- Let this mix cool down to room temperature.
- Once cool, beat softened room temperature butter until it's smooth using wire whisk attachment.
- Add the cooled pudding mix in three additions, beating on medium high speed for 30 seconds between each addition.
- After adding the final addition, increase speed to medium high and whip for 2 minutes.
- To assemble the cake, slice one cake layer into two equal parts. This way there would be 4 layers.
- Add the chai buttercream frosting and crush the biscuits lightly by hand.
- Place second layer on the top and repeat with the rest.
- Frost the outside and top of the cake with the chai buttercream frosting.
- This cake uses the naked frosting technique so it only needs the crumb coat.
- Use Wilton 1M tip to pipe swirls on the top of the cake and add halves of Parle G biscuit or any biscuit you use on them.
- Follow the video for detailed representation.