Whosayna’s Bounty Mousse on Kesar Pista Badaam Cake

Name: Whosayna’s Bounty Mousse on Kesar Pista Badaam Cake
Total time: 3600 s
Yield: 24 servings
Cuisine: Indian
Ingredients: Kesar Pista Badaam Cake:; 1 cup Butter; 1 cup Sugar; 5 Eggs; 1.5 cups All Purpose Flour; Pinch Orange Color; Few Saffron Strands; 3 tsp Baking Powder; 1/2 tsp Badaam/Almond Essence; 1/2 tsp Pistachio Essence; Bounty Mousse:; 500 ml Double Cream; 1/2 cup Condensed Milk; 1 Egg; 1/2 tsp Coconut Essence; 1 tsp Gelatine; 2 tbsp Hot Water; Plain Chocolate Crumbs; 1 cup Dessicated Coconut

Husseina Nazir @cook_12708392

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For me in person this is a platform of learning, being focused, creating and innovating different dishes and ofcourse making fabulous friends through ongoing contests,
Thanking you all and Cookpad!

Happy third Anniversary
Cookpad

Husseina Nazir @cook_12708392

#cookpadturns3

For me in person this is a platform of learning, being focused, creating and innovating different dishes and ofcourse making fabulous friends through ongoing contests,
Thanking you all and Cookpad!

Happy third Anniversary
Cookpad

#cookpadturns3

For me in person this is a platform of learning, being focused, creating and innovating different dishes and ofcourse making fabulous friends through ongoing contests,
Thanking you all and Cookpad!

Happy third Anniversary
Cookpad

Saved

Ingredients

60mins

24 servings

Kesar Pista Badaam Cake:
1 cupButter
1 cupSugar
5Eggs
1.5 cups All Purpose Flour
PinchOrange Color
Few Saffron Strands
3 tspBaking Powder
1/2 tspBadaam/Almond Essence
1/2 tspPistachio Essence
Bounty Mousse:
500 mlDouble Cream
1/2 cupCondensed Milk
1Egg
1/2 tspCoconut Essence
1 tspGelatine
2 tbspHot Water
Plain Chocolate Crumbs
1 cupDessicated Coconut

Saved

Steps

60mins

1

Make cake first;
Beat sugar and butter till fluffy
2

Add one egg at a time and keep beating
3

Add essence with flour, color, baking powder and fold in the mixture very well
4

Pour mixture on a large greased baking tray
5

Bake in oven on 170 C till done
6

Let it cool for ten minutes then remove on a rack
7

When cold cut in same size circle as the spring foam you will use
8

Lay cake on spring foam
9

Add gelatine mixture, egg, condensed milk and essence to cream and beat till peaks formed
10

Mousse:
Beat cream till peaks are almost firm
11

How to assemble:
On the cake (springfoam), pour the cream mixture, level it
12

Use dessicated coconut and chocolate crumbs to make top design
13

Freeze for half an hour
14

I first coloured one part of dessicated coconut with orange colour, and left the other as it is, for the outlining of the chef’s hat (toque blanche) and writting used crumbs of chocolate