Thandai Cake



For Masala Chai Sponge

  1. Mix  Tegral satin Masala chai velvet Egg Free and water for 1 minute on slow speed and 3 minutes on medium speed.
  2. Add oil and mix for 1 minute at slow speed.
  3. Grease cake mould with oil and line with butter paper and pour the batter into it.
  4. Bake at 180⁰ C for 35-40 minutes.
  5. Once baked, demould the sponge and cool.
  6. Cut the sponge into two slices and keep aside.

For Thandai Mousse

  1. Whip together whip cream  & heavy cream 35%( cooking cream).
  2. Warm cooking cream  and pour on chopped Carat coverlux White hold for 2 min  & stir till lump free.
  3. Fold the whip cream  to white chocolate ganche at 40⁰ C  , once homogenised, add thandai syrup and mix it evenly.
  4. Layer the Tegral Satin Masala chai velvet Egg Free sponge  with the above mousse . repeat the process for one more time like normal  layer cake and finish the same.
  5. Garnish with the same cream with roset on around the cake like shown in photo.
  6. Sprinkle with some blanch pista flake & dry rose petals.
  7. Chill for couple of hours before you serve.

Thandai Mousse Cake

Author: Chef Ashish Vhatkar

Complexity level:  

Perfect celebration cake for the festival of Holi!


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