spice wreath

Ingredients for 1 servings:

• 200 ml milk
• 5 sachets of drink powder (instant tea drink Chai Latte)
• 250 g butter, soft
• 200 g sugar
• 1 packet of vanilla sugar
• 4 eggs
• 250 g wheat flour
• 2 tsp, heaped baking powder
• 200 g almonds, ground
• 150 g white chocolate coating
• 1 sachet of drink powder (instant tea drink Chai Latte)

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 35 minutes

for a 26cm springform pan with tube base

Bring the milk to a boil in a saucepan. Stir in the instant tea, dissolve it, and let it cool. Grease a 26 cm springform pan with a tube base. Preheat the oven to 180°C (top/bottom heat), or approximately 160°C (fan oven). For the batter, cream the butter in a mixing bowl with a hand mixer until smooth. Gradually add the sugar and vanilla sugar, stirring continuously until the mixture forms a thick batter. Beat in each egg on high for about 30 seconds. Mix the flour with the baking powder and briefly stir in two batches on medium speed, alternating with the chai milk. Finally, stir in the ground almonds. Pour the batter into the pan and spread evenly. Place the pan on a wire rack in the lower third of the oven and bake for about 45 minutes. Let the cake cool in the pan for 10 minutes, then remove it from the pan and turn it out onto a wire rack and let it cool. For the icing, coarsely chop the chocolate and melt it in a water bath over low heat. Stir in the tea powder and coat the cake. Sprinkle with a little cinnamon and let the icing set.