Thandai Mousse Cake Recipe With A Delicious Cardamom Sponge
Give this delicious Thandai Mousse Cake Recipe a try, it's packed with flavors from Thandai masala. It makes a perfect Indian dessert for parties like Holi and Diwali.
Thandai is an all time favourite drink for Holi and its time to surprise you guys with today’s recipe. Here is a spin on the classic thandai, the thandai mousse cake is sure to turn heads around.
The base for the mousse cake is a normal eggless sponge which is flavoured with a little cardamom to add a twist of Indian taste in it.
Serve Thandai Mousse Cake as an indian dessert for your parties like Holi or Diwali.
If you like this recipe of Thandai Mousse Cake Recipe, you can also try other Thandai recipes like
10 M
50 M
60 M
4 Servings
Ingredients
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For the Cardamom Sponge Cake
- 1-1/2 All Purpose Flour (Maida)
- 1 cup Curd (Dahi / Yogurt)
- 1/2 cup Sunflower Oil
- 1 teaspoon Vanilla Extract
- 1/2 cup Sugar
- 1/4 teaspoon Cardamom Powder (Elaichi)
- 1 teaspoon Baking powder
- 1/4 teaspoon Baking soda For the Thandai Mousse
- 1/4 cup Fresh cream , (for ganache)
- 100 grams White Chocolate , chopped
- 1 cup Heavy whipping cream
- 2 tablespoons Thandai syrup For garnish
- 2 tablespoons Badam (Almond) , finely chopped
- 1 tablespoon Pistachios , finely chopped
- 1/4 teaspoon Saffron strands
How to make Thandai Mousse Cake Recipe With A Delicious Cardamom Sponge
To begin with Thandai Mousse Cake, preheat the oven at 180 degree celsius.
Line a 8 inch round cake pan with parchment paper, grease the sides and keep it aside.
In a mixing bowl sift dry ingredients for the cardamom sponge cake - flour, baking powder, baking soda, mix well and keep it aside.
Take another 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 cake mixture little by little, use a spatula to fold in, do not over mix.
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.
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.
Meanwhile prepare the Thandai 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.
Once it is done, 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 springform 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 the Thandai Mousse Cake with chopped almonds, pistachios, saffron and keep in the refrigerator.
Chill the mousse cake for four to five hours, preferably overnight.
Once you are ready to serve, loosen the sides using a knife and demould the cake.
Serve Thandai Mousse Cake as an indian dessert for your parties like Holi or Diwali.
