Whosayna’s Bounty Mousse on Kesar Pista Badaam Cake
Whosayna’s Bounty Mousse on Kesar Pista Badaam Cake

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, whosayna’s bounty mousse on kesar pista badaam cake. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Whosayna’s Bounty Mousse on Kesar Pista Badaam Cake is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Whosayna’s Bounty Mousse on Kesar Pista Badaam Cake is something which I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can have whosayna’s bounty mousse on kesar pista badaam cake using 19 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Whosayna’s Bounty Mousse on Kesar Pista Badaam Cake:
  1. Get Kesar Pista Badaam Cake:
  2. Make ready 1 cup Butter
  3. Take 1 cup Sugar
  4. Prepare 5 Eggs
  5. Prepare 1.5 cups All Purpose Flour
  6. Prepare Pinch Orange Color
  7. Prepare Few Saffron Strands
  8. Make ready 3 tsp Baking Powder
  9. Prepare 1/2 tsp Badaam/Almond Essence
  10. Take 1/2 tsp Pistachio Essence
  11. Prepare Bounty Mousse:
  12. Make ready 500 ml Double Cream
  13. Prepare 1/2 cup Condensed Milk
  14. Make ready 1 Egg
  15. Get 1/2 tsp Coconut Essence
  16. Get 1 tsp Gelatine
  17. Make ready 2 tbsp Hot Water
  18. Prepare Plain Chocolate Crumbs
  19. Take 1 cup Dessicated Coconut
Instructions to make Whosayna’s Bounty Mousse on Kesar Pista Badaam Cake:
  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

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