This unique recipe brings best of both the world. A cake with desi twist! (Photo: Smoor)
Holi is here! Colour is in the air, quite literally! This year, however, things are a bit low key as many people are maintaining social distancing due to the turbulence of the coronavirus pandemic. In case, you have also decided to stay home and stay safe this Holi, we have a unique recipe that will add sweetness to your festivities. Chef Avijit Ghosh, Smoor’s corporate executive pastry chef, gives a desi twist to the foreign recipe of cake. Bringing Thandai and Rasmalai together, this cake is a sure-shot winner. So without much ado, here’s the recipe of the Rasmalai Thandai Cake:
250g Vanilla sponge
125g Whipped cream
45g White chocolate
90g Fresh Cream
65g Thandai mix
30g Cardamom syrup
8nos Thandai or Vanilla Flavoured Macaroons
THANDAI MIX INGREDIENTS
30g Cashew nuts
10g Melon seeds
5g Poppy seeds
3g Cardamom powder
1g Cinnamon powder
10g Rose petal compote
Take the round vanilla sponge and cut horizontally into 2 cakes.
Prepare white chocolate ganache by boiling the fresh cream (over a double boiler) and adding the chopped white chocolate to it, blend well and let it cool.
Add the white chocolate ganache and the thandai mix to the whipped cream
Line the vanilla sponge soaked with cardamom syrup and layer it with thandai cream.
Dice rasmalais and sprinkle the dices of rasmalai on each layers.
Finish the cake with the whipped cream.
Decorate with whipped rosettes and thandai macaroons.
Drizzle some chopped pistachio nuts.
Method for the Thandai Mix
Soak all the thandai ingredient in water
Make paste with these ingredients.
Prepare a thick syrup with the sugar and add the paste and cook on a slow fire for 20-30mins