Kaaju Katli Cake



For Sponge

  1. Mix Tegral Satin Golden Moist Cake Egg Free & water at slow speed for 1 minute & then at medium speed for 3 minutes.
  2. Add oil & mix at slow speed for 1 minute/ till oil gets evenly mixed.
  3. Pour the batter on a greased and lined tin & bake at 160 °C for 30 - 35 minutes or till bake.

For Kaaju Mousse

  1. Boil the cream and reduce it till thick
  2. Add Carat Coverlux White chocolate and roasted cashew nut and blend it on a grinder.



  1. Cut the sponge into 3 equal parts
  2. Soak the sponge with sugar syrup
  3. Layer the cake with cashew filling and whipped cream
  4. Cover the cake with plain whipped cream
  5. Glaze the cake with Brillo Cold Glaze Neutral and silver dust
  6. Decorate with coloured garnishes made with Carat Coverlux White.

Kaaju Katli Cake

Author: Chef Allwyn Nadar

Complexity level:  

Wonderful fusion cake where tradition meets innovation.


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