Thandai Mousse Cake with Cardamom Sponge and White Chocolate

Thandai Mousse Cake with Cardamom Sponge
An Indian-inspired dessert for special occasions like Holi or Diwali.

Description:
Thandai is a classic drink beloved during Holi celebrations, and this recipe takes a spin on the traditional by transforming it into a delectable Thandai Mousse Cake. The soft cardamom sponge and rich thandai mousse make this cake a showstopper, perfect for any festive occasion.

Cuisine: Indian
Course: Dessert
Diet: Vegetarian

Ingredients:

For the Cardamom Sponge Cake:

• 1-1/2 cups All Purpose Flour (Maida)
• 1 cup Curd (Dahi / Yogurt)
• 1/2 cup 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
• 100 grams White Chocolate (chopped)
• 1 cup Heavy Whipping Cream
• 2 tablespoons Thandai Syrup

For Garnish:

• 2 tablespoons Whole Almonds (Badam), finely chopped
• 1 tablespoon Pistachios, finely chopped
• 1/4 teaspoon Saffron Strands

Preparation Time: 10 minutes
Cooking Time: 50 minutes

Instructions:

1. Preheat the oven to 180°C (350°F). Line an 8-inch round cake pan with parchment paper and grease the sides. Set aside.

2. Prepare the Cardamom Sponge Cake:

   • In a bowl, sift together the flour, baking powder, and baking soda. Set aside.
   • In a separate bowl, mix together oil, sugar, curd, vanilla extract, and cardamom powder using a hand whisk or electric beater.
   • Gradually fold the dry mixture into the wet mixture using a spatula. Be careful not to overmix.
   • Pour the batter into the prepared cake pan and bake for about 25 minutes, or until a skewer inserted in the center comes out clean.
   • Allow the cake to cool for 10 minutes in the pan, then remove it and place it on a wire rack to cool completely.

3. Prepare the Thandai Mousse:

   • Chop the white chocolate and place it in a heatproof bowl.
   • In a small saucepan, bring the fresh cream to a boil on low heat. Pour the hot cream over the chopped chocolate and let it sit for a few minutes. Stir until the chocolate fully melts, forming a smooth ganache.
   • Let the ganache cool to room temperature.
   • In a separate bowl, beat the heavy whipping cream until stiff peaks form.
   • Once the ganache has cooled, stir in the Thandai syrup.
   • Gently fold in the whipped cream, being careful not to deflate the air in the whipped cream.

4. Assemble the Cake:

   • Place the cooled cardamom sponge cake into an 8-inch/20 cm round springform pan.
   • Pour the prepared mousse over the cake and tap the pan gently to level the mousse. Smooth the top using an offset spatula.
   • Garnish with chopped almonds, pistachios, and saffron strands.

5. Chill and Serve:

   • Refrigerate the cake for 4-5 hours, or preferably overnight, to allow the mousse to set.
   • When ready to serve, run a knife around the edges of the pan to loosen it, then carefully remove the springform sides.
   • Serve this stunning Thandai Mousse Cake as a refreshing Indian dessert for your next celebration.

Enjoy this festive treat, and delight your guests with the delightful flavors of Thandai and cardamom!