Thandai Mousse Cake Recipe With A Delicious Cardamom Sponge
A vegetarian Indian recipe with -/2 all purpose flour (maida), curd (dahi / yogurt), sunflower oil. Ready in 1h, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
21 steps- 1
To begin with Thandai Mousse Cake, preheat the oven at 180 degree celsius
tablespoons thandai syrup(2) - 2
Line a 8 inch round cake pan with parchment paper, grease the sides and keep it aside
- 3
In a mixing bowl sift dry ingredients for the cardamom sponge cake - flour, baking powder, baking soda, mix well and keep it aside
-/2 all purpose flour (maida)(1)cardamom powder (elaichi)(1/4 teaspoon)baking powder(1 teaspoon)baking soda(1/4 teaspoon) - 4
Take another mixing bowl, add in oil, sugar, curd, vanilla essence, cardamom powder and mix well using a hand whisk or electric beater
curd (dahi / yogurt)(1 cup)vanilla extract(1 teaspoon)sugar(1/2 cup)cardamom powder (elaichi)(1/4 teaspoon)baking powder(1 teaspoon) - 5
Now, fold in the dry mixture into the wet cake mixture little by little, use a spatula to fold in, do not over mix
- 6
Once the batter is ready, transfer it into the lined pan and bake the cardamom sponge cake for around 25 minutes at 180 degree celsius or until a skewer inserted in the centre of the cake comes out clean
cardamom powder (elaichi)(1/4 teaspoon) - 7
When the cardamom sponge cake is done, let it cool for 10 minutes within the pan, then demould the cake and let it cool on a wire rack
cardamom powder (elaichi)(1/4 teaspoon) - 8
Meanwhile prepare the Thandai mousse, chop white chocolate and place in a bowl
white chocolate - chopped(100 grams)tablespoons thandai syrup(2) - 9
Now take a small saucepan and bring the fresh cream to a boil on a low flame
fresh cream - (for ganache)(1/4 cup)heavy whipping cream(1 cup) - 10
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
fresh cream - (for ganache)(1/4 cup)white chocolate - chopped(100 grams)heavy whipping cream(1 cup) - 11
Keep the ganache to cool down, meanwhile beat the heavy whipping cream to stiff peaks
fresh cream - (for ganache)(1/4 cup)heavy whipping cream(1 cup) - 12
When the ganache fully cools down, add in the thandai syrup and mix well
tablespoons thandai syrup(2) - 13
Once it is done, start adding whipped cream to the white chocolate thandai mixture and fold lightly using a spatula
fresh cream - (for ganache)(1/4 cup)white chocolate - chopped(100 grams)heavy whipping cream(1 cup)tablespoons thandai syrup(2) - 14
Be gentle and fold without deflating any air from the whipped cream
fresh cream - (for ganache)(1/4 cup)heavy whipping cream(1 cup) - 15
To assemble, take a 8 inch/20 cm round springform pan and place the prepared cake into it
- 16
Now top the cake with prepared mousse mixture and tap it so that the mixture settles
- 17
Smoothen the top with an offset spatula
- 18
Garnish the Thandai Mousse Cake with chopped almonds, pistachios, saffron and keep in the refrigerator
white chocolate - chopped(100 grams)tablespoons thandai syrup(2)tablespoons badam (almond) - finely chopped(2)pistachios - finely chopped(1 tablespoon)saffron strands(1/4 teaspoon) - 19
Chill the mousse cake for four to five hours, preferably overnight
- 20
Once you are ready to serve, loosen the sides using a knife and demould the cake
- 21
Serve Thandai Mousse Cake as an indian dessert for your parties like Holi or Diwali
tablespoons thandai syrup(2)
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Thandai Mousse Cake Recipe With A Delicious Cardamom Sponge
A vegetarian Indian recipe with -/2 all purpose flour (maida), curd (dahi / yogurt), sunflower oil. Ready in 1h, serves 4.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
21 steps- 1
To begin with Thandai Mousse Cake, preheat the oven at 180 degree celsius
tablespoons thandai syrup(2) - 2
Line a 8 inch round cake pan with parchment paper, grease the sides and keep it aside
- 3
In a mixing bowl sift dry ingredients for the cardamom sponge cake - flour, baking powder, baking soda, mix well and keep it aside
-/2 all purpose flour (maida)(1)cardamom powder (elaichi)(1/4 teaspoon)baking powder(1 teaspoon)baking soda(1/4 teaspoon) - 4
Take another mixing bowl, add in oil, sugar, curd, vanilla essence, cardamom powder and mix well using a hand whisk or electric beater
curd (dahi / yogurt)(1 cup)vanilla extract(1 teaspoon)sugar(1/2 cup)cardamom powder (elaichi)(1/4 teaspoon)baking powder(1 teaspoon) - 5
Now, fold in the dry mixture into the wet cake mixture little by little, use a spatula to fold in, do not over mix
- 6
Once the batter is ready, transfer it into the lined pan and bake the cardamom sponge cake for around 25 minutes at 180 degree celsius or until a skewer inserted in the centre of the cake comes out clean
cardamom powder (elaichi)(1/4 teaspoon) - 7
When the cardamom sponge cake is done, let it cool for 10 minutes within the pan, then demould the cake and let it cool on a wire rack
cardamom powder (elaichi)(1/4 teaspoon) - 8
Meanwhile prepare the Thandai mousse, chop white chocolate and place in a bowl
white chocolate - chopped(100 grams)tablespoons thandai syrup(2) - 9
Now take a small saucepan and bring the fresh cream to a boil on a low flame
fresh cream - (for ganache)(1/4 cup)heavy whipping cream(1 cup) - 10
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
fresh cream - (for ganache)(1/4 cup)white chocolate - chopped(100 grams)heavy whipping cream(1 cup) - 11
Keep the ganache to cool down, meanwhile beat the heavy whipping cream to stiff peaks
fresh cream - (for ganache)(1/4 cup)heavy whipping cream(1 cup) - 12
When the ganache fully cools down, add in the thandai syrup and mix well
tablespoons thandai syrup(2) - 13
Once it is done, start adding whipped cream to the white chocolate thandai mixture and fold lightly using a spatula
fresh cream - (for ganache)(1/4 cup)white chocolate - chopped(100 grams)heavy whipping cream(1 cup)tablespoons thandai syrup(2) - 14
Be gentle and fold without deflating any air from the whipped cream
fresh cream - (for ganache)(1/4 cup)heavy whipping cream(1 cup) - 15
To assemble, take a 8 inch/20 cm round springform pan and place the prepared cake into it
- 16
Now top the cake with prepared mousse mixture and tap it so that the mixture settles
- 17
Smoothen the top with an offset spatula
- 18
Garnish the Thandai Mousse Cake with chopped almonds, pistachios, saffron and keep in the refrigerator
white chocolate - chopped(100 grams)tablespoons thandai syrup(2)tablespoons badam (almond) - finely chopped(2)pistachios - finely chopped(1 tablespoon)saffron strands(1/4 teaspoon) - 19
Chill the mousse cake for four to five hours, preferably overnight
- 20
Once you are ready to serve, loosen the sides using a knife and demould the cake
- 21
Serve Thandai Mousse Cake as an indian dessert for your parties like Holi or Diwali
tablespoons thandai syrup(2)
Rate this recipe
