Mix Tegral Satin Pistachio Velvet Egg Free & water at slow speed for 1 minute & then at medium speed for 3 minutes.
Add oil & mix at slow speed for 1 minute/ till oil gets evenly mixed.
Pour the batter in a gresed mould (put 25% more batter as it has dence texture then other sponge) & bake at 180 °C for 25-30 minutes or till bake.
For Saffron and Cardamom Mousse
Heat milk with cardamom, add saffron & rest to infuse the flavour.
Warm the Cooking cream to 76̊ C & pour over chopped Carat Coverlux White & stir till it is smooth, Add the infused saffron & cardamom milk to it .
Whip whipped cream & cooking cream together to hard pick & fold in the white chocolate ganache.
For Saffron Glaze
Heat Milk & add Saffron & rest to infuse the flavour.
Warm the Cooking cream to 76̊ C & pour over chopped Carat Coverlux White & stir it till it is smooth, Add the infused saffron milk to it .
Add Brillo white & blend the ganache with it, rest for hour & use as per the consisitancy requierd for glazing the cake.
Assembly
Cut the sponge in three equal layers
Layer the pista sponge cake with ready saffron & Cardamom mouuse, add chopped roasted nut in between layers & finish the cake layering & rest for an hour in fridge.
Once set, pour the saffron glaze on set cake & garnish as shown in Picture..
Decorate with garnishes made with Carat Coverlux White.
Rajbhog Cake
Author: Chef Ashish Vhatkar
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