Thandai Mousse Cake

Recipe created by Chef Praveen

Recipe Ingredients

Ingredient Weight
For the Cardamom flavoured Sponge Cake
Pillsbury™ Lite Plus Cake Mix 500 g
Oil 35 g
Water 290 g
Cardamom Powder 8 g
For Thandai Mousse
Fresh Cream 100 ml
Chopped White Chocolate 100 g
Ivory Whipping Cream 250 ml
Thandai Syrup 2 tbsp
For garnish
Chopped Almonds and Pistachios 3 tbsp
Saffron ½ tsp


  1. Make a sponge as per the standard method by adding cardamom powder.
  2. Now take a small saucepan and bring the fresh cream to a boil on a low flame.
  3. Pour the hot fresh cream on the white chocolate and let it sit for few minutes,
  4. Then, using a spatula, stir the mixture and mix well until the chocolate completely melts and you get the ganache.
  5. When the ganache fully cools down, add in the thandai syrup and mix well.
  6. Now, start adding whipped cream to the white chocolate thandai mixture and fold lightly using a spatula. Be gentle and fold without deflating any air from the whipped cream.
  7. To assemble, take a 8 inch/20 cm round springform pan and place the prepared cake into it.
  8. Now top the cake with prepared mousse mixture and tap it so that the mixture settles. Smoothen the top with an offset spatula.
  9. Smoothen the top with an offset spatula.
  10. Garnish with chopped almonds, pistachios, saffron and keep in the refrigerator.
  11. Chill for four to five hours, preferably overnight.
  12. When it sets, loosen the sides using a knife and demould the cake.