Rajbhog Cake

For sponge

For Saffron and Cardamom Mousse

1. Heat milk with cardamom, add saffron & rest to infuse the flavour.
2. 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 .
3. Whip whipped cream & cooking cream together to hard pick & fold in the white chocolate ganache.

For Saffron Glaze

1. Heat Milk & add Saffron & rest to infuse the flavour.
2. 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 .
3. Add Brillo white & blend the ganache with it, rest for hour & use as per the consisitancy requierd for glazing the cake.

Assembly

1. Cut the sponge in three equal layers
2. 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.
3. Once set, pour the saffron glaze on set cake & garnish as shown in Picture..
4. Decorate with  garnishes made with Carat Coverlux White.