Eggless Thandai Mousse Cake
Ingredients
In one bowl
- 3 tablespoons warm water
- Pinch of saffron
- Dry Ingredients
- 1.5 cups All-purpose flour 185 grams
- 2.5 tablespoons Thandai powder 14 grams
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Salt
Mix in another bowl
- ¾ cup sugar 157 grams
- ¾ cup thick yogurt 188 grams
- ¼ cup water 59 ml
- ⅓ Cup plus oil 76 ml
- For the mousse layer
- To activate agar agar
- 2 teaspoon agar agar powder
- ½ cup full-fat milk 118 ml
- ¼ th cup heavy whipping cream 59 ml
- 3 tablespoons thandai powder 18 grams
- Pinch of saffron optional
For whipped cream
- 2 ¼ cups chilled heavy whipping cream 532 ml
- Pinch of salt
- 2-3 drops of yellow food color
- Garnish (Optional)
- ¼ cup Slivered nuts
- 1 tablespoon Dried rose petals
Instructions
For the cake
- Grease and line a 9” springform pan with parchment paper. Make sure you secure the lock. Keep aside.
- Add saffron to warm water and keep aside to cool.
- In another bowl sift all dry ingredients except sugar. Give it a quick mix.
- In another bowl add sugar, yogurt, water, thandai powder, oil, rose water, and saffron water.
- Whisk well with a manual or an electric balloon whisk until creamy and the sugar has almost dissolved. Whisk, until the oil has emulsified well.
- Slowly add dry ingredients to the wet ingredient bowl a little at a time.
- Now whip everything until it forms a smooth batter. Do not overwhip it.
- Transfer it to the pan and bake it for 30-35 minutes or a toothpick inserted in the center comes out clean or with few moist crumbs.
- Take out the cake from the oven and let it rest in the pan for 10 minutes.
- Now gently run a butter knife through the circumference of the pan and release the pan carefully. Invert the cake on the cooling rack. Set the cake aside to cool.
Make the thandai mousse
Whipping the cream
- Add chilled whipping cream, confectioner’s sugar, and a pinch of salt to a big bowl or a stand mixer. Whisk on a low speed for 3 minutes then whisk on a medium speed for 6-7 minutes.
- Remember that the creams will double their size after whipping. Use a balloon whisk and not a beater to whip the cream to very loose and soft peaks. (Do not whip it to stiff peaks). Keep aside.
To activate agar agar
- Add milk and heavy whipping cream to a saucepan. Sprinkle agar agar over it. Add in saffron, thandai powder, and cardamom. Mix well to combine. Heat this mixture on medium heat stirring frequently. Once the mixture comes to a boil let it cook for a minute.
- Switch off the flame and strain the mixture passing through a fine-mesh strainer. Let this mixture cool to warm. (Do not cool the mixture completely or it will set before adding it to the cream. If the mix has cooled down for some reason, warm it up again until pourable consistency.
- Now start whipping cream on medium speed with one hand and add the warm mixture to the cream with another hand and whisk continuously without stopping until soft peaks hold well.
Assembling the cake
- Line the circumference of the pan with an acetate sheet approx. 4” in height. (Optional step). This helps smooth the removal of the cake later on.
- Slice the top dome of the cake to level it straight. Add the cake back to the spring form pan. Make sure you lock the pan well. Scoop in the prepared mousse and level the top.
- Cover the top loosely with foil and place it to set in the fridge for 6-8 hours or overnight.
- After that, gently loosen the sides of the cake with a butter knife, unlock the spring form pan and take out the acetate sheet. Enjoy!
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