THANDAI MOUSSE CAKE

Thandai is an authentic & traditional Indian drink, which is made with various spices ,dry fruits & milk. Holi festival is incomplete without thandai.
Mousse ,the French Dessert is a soft prepared food that incorporates air bubbles to give a light & airy texture.
Here is a delicious fusion of Indian & French dessert. I have added flavour of thandai in Mousse. Thandai flavoured mousse and cardamom flavoured cake turned out a inviting & mouthwatering dessert.

Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 6 persons

Ingredients:
For cake:
1.5 cup all purpose flour
1 cup thick curd
1/2 cup oil ( smell free )
3/4 cup sugar
1/2 tsp vanilla essence
1/2 tsp vanilla essence
1/2 tsp cardamom powder
1 tsp baking powder
1/2 tsp baking soda

For thandai Mousse:
100 ml fresh cream
100 gram white chocolate chips
1 packet whipped cream ( I used blue bird )
2 tbsp thandai powder

For garnish:
chopped pistachio

Method:
For cake:
1. Line the cake pan with parchment paper & grease the sides.
2. Sieve flour, baking powder & baking soda together.

3. Now in another bowl add oil, sugar ,curd, cardamom powder, vanilla essence and mix well using beater.

4. Now add dry flour mix into this & fold with spatula.

5. Pour this batter in prepared cake pan & bake it in preheated oven for 25 minutes at 180℃, prick it with toothpick or skewer into centre of the cake, if it comes out clean, cake is done.

6. Let it cool for 10 minutes then unmould it on the wire rack & let it cool completely.

For thandai mousse:
1. Prepare whipped cream as per the instructions.
2. Place white chocolate in a bowl. Boil cream in a sauce pan & pour it on white chocolate . Let it sit for few minutes, then mix it well with spatula until chocolate melts completely. Our ganache is ready. Let it cool completely, then add thandai powder in it & mix well.

3. Now add ganache to whipped cream & fold it lightly so that air in whipped cream stays intact.

How to assemble:
1. Take a round spring form pan ,place cake into it. Top cake with prepared mousse. Tap & settle it properly.
2. Garnish it with pistachios.
3. Chill it for at least 5-6 hours to set mousse properly. Preferably overnight for best results.
4. Once set, loosen sides with knife, open spring form pan and demould the cake .

Note:
1. You can replace thandai powder with thandai syrup.
2. If you get heavy whipping cream, beat & use it.