Thandai Mousse Cake Recipe With A Delicious Cardamom Sponge

Step 1: To begin with Thandai Mousse Cake, preheat the oven at 180 degree celsius

Step 2: Line a 8 inch round cake pan with parchment paper, grease the sides and keep it aside

Step 3: In a mixing bowl sift dry ingredients for the cardamom sponge cake - flour, baking powder, baking soda, mix well and keep it aside

Step 4: Take another mixing bowl, add in oil, sugar, curd, vanilla essence, cardamom powder and mix well using a hand whisk or electric beater

Step 5: Now, fold in the dry mixture into the wet cake mixture little by little, use a spatula to fold in, do not over mix

Step 6: 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

Step 7: 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

Step 8: Meanwhile prepare the Thandai mousse, chop white chocolate and place in a bowl

Step 9: Now take a small saucepan and bring the fresh cream to a boil on a low flame

Step 10: 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

Step 11: Keep the ganache to cool down, meanwhile beat the heavy whipping cream to stiff peaks

Step 12: When the ganache fully cools down, add in the thandai syrup and mix well

Step 13: Once it is done, start adding whipped cream to the white chocolate thandai mixture and fold lightly using a spatula

Step 14: Be gentle and fold without deflating any air from the whipped cream

Step 15: To assemble, take a 8 inch/20 cm round springform pan and place the prepared cake into it

Step 16: Now top the cake with prepared mousse mixture and tap it so that the mixture settles

Step 17: Smoothen the top with an offset spatula

Step 18: Garnish the Thandai Mousse Cake with chopped almonds, pistachios, saffron and keep in the refrigerator

Step 19: Chill the mousse cake for four to five hours, preferably overnight

Step 20: Once you are ready to serve, loosen the sides using a knife and demould the cake

Step 21: Serve Thandai Mousse Cake as an indian dessert for your parties like Holi or Diwali