John Myers
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Chocolate-cranberry Cakes on Raspberry Mirror, Served with Kashmiri Chai
The perfect chocolate-cranberry cakes on raspberry mirror, served with kashmiri chai recipe with a picture and simple step-by-step instructions.
For the little cake:
- 500 g Flour
- 400 g Sugar
- 250 g Margarine
- 125 Milliliters Milk
- 4 piece Eggs
- 4 tablespoon Cocoa powder
- 2 teaspoon Baking powder
- 300 g Fresh cranberries
For the raspberry mirror:
- 300 g Raspberries
For the Kashmiri Chai:
- 500 Milliliters Milk
- 500 Milliliters Water
- 0,25 teaspoon Salt
- 2 tablespoon Tea green dry
- 0,5 teaspoon Baking soda
- 1 piece Cinnamon stick
- 6 piece Cardamom green
- 4 tablespoon Sugar
- 3 teaspoon Ground pistachio nuts
Chocolate cranberry cake on raspberry mirror
- Bring the margarine, milk, sugar and cocoa to the boil and simmer for about 10 minutes. Pour off 125 milliliters of the mixture, it will later be used as a glaze. After the mixture has cooled down, add the eggs, flour and baking powder and mix with the mixer on the highest setting.
- Wash the cranberries and pat dry. Then sprinkle with flour and fold into the dough. Pour the dough into a cake tin and bake at 175 degrees for about 45 minutes.
- Meanwhile, puree the raspberries and pour them through a fine sieve to get the stones out.
- Place the pieces of cake on the raspberry dish and serve.
Kashmiri Chai
- Bring the water to the boil and add the tea leaves. After about 10 minutes add milk, spices and sugar and let the tea simmer for 2-3 hours. Garnish the boiled tea with ground pistachios.
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