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Rabdi Mousse Cake

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A delightful fusion dessert combining Indian rabdi and airy mousse, perfect for celebrations.

Ingredients

Scale
  • 3 large Eggs
  • 35 g Granulated Sugar
  • 40 g All-Purpose Flour
  • 80 ml Liquid Whipping Cream
  • 180 ml Condensed Milk
  • 50 ml Evaporated Milk
  • 85 g Milk Powder
  • 5 g Corn Flour
  • 1/2 tsp Cardamom Powder
  • 6 g Gelatin
  • 70 ml Liquid Whipping Cream
  • 125 g White Chocolate
  • 200 g White Chocolate (for glazing)
  • 60 g Nuts (your choice, chopped for topping)

Instructions

  1. Separate eggs into yolks and whites. Whisk yolks with half of the sugar until pale and creamy, about 3-5 minutes.
  2. Whip egg whites to soft peaks, then gradually add remaining sugar until stiff peaks form.
  3. Gently fold whipped egg whites into the yolk mixture.
  4. Sift in all-purpose flour and fold in gently.
  5. Preheat oven to 180°C (350°F). Pour batter into a greased pan and bake for 25-30 minutes, until a toothpick comes out clean. Cool completely.
  6. In a saucepan, combine evaporated and condensed milk over low heat, stirring until thickened (15-20 minutes).
  7. Melt 125 g white chocolate and let it cool to room temperature.
  8. Whip additional 70 ml cream to soft peaks.
  9. Dissolve gelatin in warm water and let it bloom.
  10. Fold whipped cream into melted white chocolate, then add bloomed gelatin.
  11. Fold in prepared rabdi into mousse mixture.
  12. Slice cooled cake into layers, spreading rabdi mousse in between layers.
  13. Chill cake in refrigerator for 2-3 hours until set.
  14. Melt remaining 200 g white chocolate for glazing, pour over chilled cake, and top with chopped nuts.
  15. Serve sliced and chilled, optionally with melted white chocolate drizzle and fresh fruit.

Notes

Use room temperature eggs for better volume. Ensure the cake cools completely before layering to prevent melting the mousse.

Nutrition

Find it online: https://hwepodcast.com/rabdi-mousse-cake/