Thandai Mousse Cake (Eggless, how to make thandai mousse cake

• Vegetarian

• Condiments

  • 2 tbsp Thandai syrup

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 powder tsp Cardamom
  • 1/2 tsp Saffron/kesar
  • 3/4 cup Sugar
  • 1/2 tsp Vanilla essence
  • 100 g White chocolate

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Nuts & Seeds

  • 3 tbsp Almonds and pistachios

• Dairy

  • 1 Cream, Fresh
  • 1 cup Curd/yoghurt, Thick
  • 250 ml Heavy whipping cream

Found on thefoodkiosk.org

Description

Ingredients

• For the cardamom flavoured sponge cake:
• All purpose flour - 1½ cups
• Thick curd/yoghurt - 1 cup
• Vegetable oil - ½ cup
• Vanilla essence - ½ tsp
• Sugar - ¾ cup
• Cardamom powder - ¼ tsp
• Baking powder - 1 tsp
• Baking soda - ½ tsp
• For the thandai mousse:
• Fresh Cream (for ganache) - 100 ml (I used Amul)
• Chopped white chocolate- 100gm
• Heavy whipping cream - 250 ml
• Thandai syrup - 2 tbsp
• For garnish:
• Chopped almonds and pistachios - 3 tbsp
• Saffron/kesar - ½ tsp

Directions

• Preheat oven at 180 degree celsius.
• Line a 8 inch round cake pan with parchment paper, grease the sides and keep aside.
• In a bowl sift dry ingredients, flour, baking powder, baking soda, mix well and keep aside.
• Take a mixing bowl, add in oil, sugar, curd, vanilla essence, cardamom powder and mix well using a hand whisk or electric beater.
• Now, fold in the dry mixture into the wet mixture little by little, use a spatula to fold in, do not over mix.
• Once batter is ready, transfer it into the lined pan and bake for around 25 minutes at 180 degree celsius or until a skewer inserted in the centre of the cake comes out clean.
• When the cake is done, let it cool for 10 mins within the pan, then demould the cake and let it cool fully on a wire rack.
• Meanwhile prepare the mousse, Chop white chocolate and place in a bowl.
• Now take a small saucepan and bring the fresh cream to a boil on a low flame.
• Pour the hot fresh cream on the white chocolate and let it sit for few mins, then using a spatula, stir the mixture and mix well until the chocolate completely melts and you get the ganache.
• Keep the ganache to cool down, meanwhile beat the heavy whipping cream to stiff peaks.
• When the ganache fully cools down, add in the thandai syrup and mix well.
• Now, start adding whipped cream to the white chocolate thandai mixture and fold lightly using a spatula. Be gentle and fold without deflating any air from the whipped cream.
• To assemble, take a 8 inch/20 cm round spring form pan and place the prepared cake into it.
• Now top the cake with prepared mousse mixture and tap it so that the mixture settles. Smoothen the top with an offset spatula.
• Garnish with chopped almonds, pistachios, saffron and keep in the refrigerator.
• Chill for four to five hours, preferably overnight.
• When it sets, loosen the sides using a knife and demould the cake.