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Rabdi Mousse Cake

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An indulgent cake that combines traditional Indian Rabdi with light and airy mousse for a delightful dessert perfect for any celebration.

Ingredients

Scale
  • 3 large Eggs (separate whites for fluffy texture)
  • 35 g Granulated Sugar (coconut sugar can deepen the flavor)
  • 40 g All-Purpose Flour (use gluten-free flour if necessary)
  • 80 ml Liquid Whipping Cream (adds creaminess and stability)
  • 180 ml Condensed Milk (opt for sugar-free if preferred)
  • 50 ml Evaporated Milk (regular milk works in a pinch)
  • 85 g Milk Powder (substitute with a plant-based version for non-dairy)
  • 5 g Corn Flour (arrowroot flour can be a good alternative)
  • 1/2 tsp Cardamom Powder (adds aromatic flavor)
  • 6 g Gelatin (use agar-agar for a vegetarian option)
  • 70 ml Liquid Whipping Cream (essential for creating light mousse)
  • 125 g White Chocolate (dark chocolate works for a richer taste)
  • 200 g White Chocolate (provides a glossy finish)
  • 60 g Nuts (chopped, pistachios or almonds are excellent choices)

Instructions

  1. Preheat the oven to 180°C (350°F).
  2. Whisk the egg yolks with half of the granulated sugar until pale and fluffy.
  3. In a separate bowl, whip the egg whites until soft peaks form, then gradually add the remaining sugar to form stiff peaks.
  4. Fold the meringue into the egg yolk mixture.
  5. Sift together the all-purpose flour and corn flour, and gently incorporate into the mixture.
  6. Pour the batter into a greased cake pan and bake for 25–30 minutes or until a toothpick comes out clean. Let cool.
  7. In a saucepan, combine the evaporated milk and condensed milk, cook until thick, then add cardamom powder and milk powder. Let cool.
  8. Melt 125 g of white chocolate and let cool slightly.
  9. Whip 70 ml of liquid whipping cream until soft peaks form, then fold in the melted chocolate.
  10. Soak gelatin in cold water until soft, heat gently and mix into the mousse mixture.
  11. Fold the prepared rabdi into the mousse until well combined.
  12. Level the cooled cake and cut it horizontally into two layers.
  13. Spread half of the mousse over the first layer, place the second layer on top, then add the remaining mousse.
  14. Chill for at least 4 hours or overnight.
  15. Melt remaining white chocolate and pour over the set mousse, then garnish with chopped nuts.

Notes

Make sure to let the rabdi and mousse cool completely before layering. Experiment with different nuts and flavors for additional variations.

Nutrition

Find it online: https://maymentora.com/indulge-heavenly-rabdi-mousse-cake-celebration/