Thandai Mousse Cake with a Delicious Cardamom Sponge
Introduction
The Thandai Mousse Cake is an extraordinary fusion of rich Indian flavors and elegant dessert techniques. The cardamom-infused sponge cake provides a perfect base, while the light and creamy thandai mousse topped with chopped almonds, pistachios, and saffron strands offer a flavorful and festive finish. This cake is an ideal dessert for Indian celebrations like Holi and Diwali, adding a touch of luxury and tradition to your table. Whether you’re looking for a unique dessert for a special occasion or simply want to treat yourself to something new, this cake will impress with its depth of flavor and delicate texture.
Ingredients
For the Cardamom Sponge Cake:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (maida) | 1-1/2 cups |
| Curd (dahi / yogurt) | 1 cup |
| Sunflower oil | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| Sugar | 1/2 cup |
| Cardamom powder (elaichi) | 1/4 teaspoon |
| Baking powder | 1 teaspoon |
| Baking soda | 1/4 teaspoon |
For the Thandai Mousse:
| Ingredient | Quantity |
|---|---|
| Fresh cream (for ganache) | 1/4 cup |
| White chocolate (chopped) | 100 grams |
| Heavy whipping cream | 1 cup |
| Thandai syrup | 2 tablespoons |
| Badam (almonds) – finely chopped | 2 tablespoons |
| Pistachios – finely chopped | 1 tablespoon |
| Saffron strands | 1/4 teaspoon |
Preparation Time
- Preparation: 10 minutes
- Baking: 25 minutes
- Total Time: 60 minutes (including chilling)
Servings
- Yields: 4 servings
- Cuisine: Indian
- Course: Dessert
- Diet: Vegetarian
Instructions
Step 1: Prepare the Cardamom Sponge Cake
- Preheat the oven to 180°C (350°F) and line an 8-inch round cake pan with parchment paper. Grease the sides lightly with oil or butter and set aside.
- In a mixing bowl, sift the dry ingredients together for the cardamom sponge cake: all-purpose flour, baking powder, baking soda, and cardamom powder. Mix well and set aside.
- In a separate large mixing bowl, combine the curd (yogurt), sunflower oil, sugar, vanilla extract, and cardamom powder. Use a hand whisk or electric beater to mix everything together until smooth and well-combined.
- Gradually fold the dry mixture into the wet mixture, adding it little by little to avoid overmixing. Use a spatula and fold gently until the batter is smooth and fully incorporated.
- Transfer the batter into the prepared cake pan and spread it out evenly.
- Bake the cake at 180°C (350°F) for around 25 minutes or until a skewer inserted into the center comes out clean.
- Once the cake is done, let it cool in the pan for about 10 minutes. Afterward, demold the cake and transfer it to a wire rack to cool completely.
Step 2: Prepare the Thandai Mousse
- Chop the white chocolate into small pieces and place it in a heatproof bowl.
- In a small saucepan, bring the fresh cream to a gentle boil over low heat. Once it reaches a boil, pour it over the chopped white chocolate. Let it sit for a couple of minutes.
- After a few minutes, stir the mixture with a spatula until the chocolate melts completely, forming a smooth ganache. Allow it to cool to room temperature.
- While the ganache cools, whip the heavy cream in a separate bowl until it forms stiff peaks. Be careful not to overwhip it.
- Once the ganache has cooled, add Thandai syrup to the ganache and mix well.
- Gently fold in the whipped heavy cream to the Thandai ganache mixture using a spatula. Be sure to fold gently to avoid deflating the whipped cream.
Step 3: Assemble the Thandai Mousse Cake
- Once the cardamom sponge cake has completely cooled, place it in the bottom of an 8-inch round springform pan. This will be the base of your mousse cake.
- Pour the prepared Thandai mousse over the cake layer, spreading it evenly to cover the surface. Tap the pan gently on the counter to help the mousse settle and eliminate air bubbles.
- Smooth the top of the mousse using an offset spatula or a butter knife, ensuring it’s even and polished.
- Garnish the top with finely chopped almonds (badam), pistachios, and a few saffron strands for a vibrant and aromatic finish.
Step 4: Chill and Serve
- Refrigerate the cake for at least 4 to 5 hours, but preferably overnight. This allows the mousse to set properly and the flavors to meld together.
- When you’re ready to serve, run a knife around the edges of the springform pan to loosen the sides.
- Carefully demold the cake and transfer it to a serving platter.
- Slice and serve your beautiful Thandai Mousse Cake at room temperature for the best texture and flavor. This cake is a perfect addition to Indian celebrations such as Holi, Diwali, or any special occasion that calls for a sweet treat.
Tips for a Perfect Thandai Mousse Cake:
- Avoid Overmixing the Batter: When mixing the wet and dry ingredients for the cardamom sponge cake, fold gently to preserve the air in the batter. This will help create a light and fluffy cake.
- Ganache Consistency: Ensure the ganache is completely cooled before folding in the whipped cream. If it’s too warm, the whipped cream may deflate.
- Flavor Variations: Feel free to experiment with different nuts or dried fruits in the mousse, but almonds, pistachios, and saffron provide the traditional touch that complements the Thandai syrup beautifully.
- Chill Overnight: For the best texture, chill the cake overnight. This allows the mousse to set firmly and makes slicing easier.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 45g |
| Protein | 4g |
| Fat | 18g |
| Saturated Fat | 9g |
| Cholesterol | 45mg |
| Fiber | 2g |
| Sugar | 26g |
| Sodium | 55mg |
Conclusion
This Thandai Mousse Cake is not just a treat for the taste buds but also a visual delight, making it perfect for festive gatherings and celebrations. The delicate cardamom sponge, combined with the creamy Thandai mousse and garnished with saffron and nuts, creates an unforgettable dessert experience. Whether for Holi, Diwali, or simply to satisfy your sweet cravings, this cake is sure to impress both guests and family alike with its vibrant flavors and luxurious texture.
