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RECIPE
16 INGREDIENTS 11 STEPS 4hr

Eggless Saffron Thandai Cream Cake

5.0
1 Ratings
This Eggless Saffron Thandai Cream Cake turned out more special than I imagined. The textures and flavours all came together in perfect harmony, and the cake literally screams holi. Thandai mix in the filling flavoured the cake beautifully, and then sprinkle on top gave it added texture and flavour. The cake is a twist to my saffron halwa tea cakes inspired by the Middle Eastern basbousa.
Eggless Saffron Thandai Cream Cake Recipe | SideChef
This Eggless Saffron Thandai Cream Cake turned out more special than I imagined. The textures and flavours all came together in perfect harmony, and the cake literally screams holi. Thandai mix in the filling flavoured the cake beautifully, and then sprinkle on top gave it added texture and flavour. The cake is a twist to my saffron halwa tea cakes inspired by the Middle Eastern basbousa.
Food writer, stylist, photographer, traveller, dog lover, obsessed baker, 'locavore' by design.
https://www.passionateaboutbaking.com/
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Food writer, stylist, photographer, traveller, dog lover, obsessed baker, 'locavore' by design.
https://www.passionateaboutbaking.com/
4hr
Total Time
$1.14
Cost Per Serving

Ingredients

Servings
8
US / METRIC

Cake Batter

1 cup
Semolina
or Suji
1/2 cup
or Ghee
1 cup
La Lechera® Sweetened Condensed Milk
1/3 cup
Almond Meal

Thandai Custard Cream Filling

1 1/2 cups
Cream
I used Amul 20% Fat Cream
1/2 cup
2 1/2 Tbsp
2 Tbsp
Thandai Mix

Topping

2 1/2 Tbsp
La Lechera® Sweetened Condensed Milk
2 Tbsp
Thandai Mix

Piping

1 cup
Cream
I used Amul 20% Fat Cream
1 1/2 Tbsp
to taste
Rose Essence
as needed
to color
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Nutrition Per Serving

VIEW ALL
CALORIES
654
FAT
48.0 g
PROTEIN
10.1 g
CARBS
47.9 g

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (180 degrees C). Grease a loose bottom 7-inch tin with clarified butter and dust with semolina. Place on a baking tray.
Step 2
In a large bowl, whisk the Clarified Butter (1/2 cup) with the Semolina (1 cup) and stand for 10-15 minutes.
Step 3
Whisk in the La Lechera® Sweetened Condensed Milk (1 cup) , Almond Meal (1/3 cup) , and Saffron Threads (1 pinch) .
Step 4
Add half the batter to the prepared tin, and bake for approximately 20 minutes until light golden brown and firm to touch.
Step 5
While the cake is baking, prepare the cream filling. Whisk together Cream (1 1/2 cups) , Milk (1/2 cup) , Corn Flour (2 1/2 Tbsp) , and Granulated Sugar (1 Tbsp) in a heavy bottom saucepan until smooth. Simmer over low heat, stirring constantly, until it thickens to a custard consistency. Be careful since it can catch the bottom if left unattended.
Step 6
Take off heat and whisk well until smooth. Pour the thandai cream filling over the first baked layer and sprinkle with Thandai Mix (2 Tbsp) .
Step 7
Whisk the remaining half batter and gently spoon over the thandai mix and spread uniformly.
Step 8
Return the cake to bake for a further 20-25 minutes until the top is light golden brown and firm to touch.
Step 9
Take out of the oven, and pour over the La Lechera® Sweetened Condensed Milk (2 1/2 Tbsp) , then sprinkle over Thandai Mix (2 Tbsp) . Leave the cake to cool in the tin to room temperature, then refrigerate for 3-4 hours until set.
Step 10
While the cake is cooling, prepare the piping cream. Whisk together Cream (1 cup) , Corn Flour (1 1/2 Tbsp) , Rose Essence (to taste) , and Beet Juice (as needed) in a heavy bottom saucepan until smooth. Simmer over low heat, stirring constantly. Refrigerate until cold and of piping consistency. It'll be a light piping consistency.
Step 11
Gently remove the cake from the tin and place it on a serving platter. Pipe over with rose cream, scatter over rose petals, and pistachio slivers. Enjoy!
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Nutrition Per Serving
Calories
654
% Daily Value*
Fat
48.0 g
62%
Saturated Fat
28.7 g
144%
Trans Fat
1.0 g
--
Cholesterol
141.6 mg
47%
Carbohydrates
47.9 g
17%
Fiber
1.7 g
6%
Sugars
29.6 g
--
Protein
10.1 g
20%
Sodium
100.0 mg
4%
Vitamin D
1.3 µg
6%
Calcium
211.6 mg
16%
Iron
0.8 mg
4%
Potassium
283.3 mg
6%
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