Ghewar cake with gulkand and mango rabdi mousse. Mango Raspberry Mousse Cake is a light, elegant, flavorful dessert bursting of summer flavor. Raspberries and mango are making a heavenly match while the. Delicate layers of sponge cake filled with sweet-tart mango mousse make a beautiful cake that will wow your guests.
This no-bake mango mousse cake is a classic. Made with classic crumble biscuits base, then go with very creamy mousse with mango flavour. Inside the mousse, I add more mango cubes. You can have Ghewar cake with gulkand and mango rabdi mousse using 20 ingredients and 6 steps. Here is how you cook it.
Ingredients of Ghewar cake with gulkand and mango rabdi mousse
- You need 2 cups of maida.
- It’s 5 tbsp of ghee.
- You need 1 tsp of lemon juice.
- You need 1/2 cup of milk.
- It’s 5 of ice cubes.
- It’s as needed of Water.
- It’s 1 of mango chopped.
- It’s 1 cup of whipped cream.
- Prepare 2 tbsp of condensed milk.
- It’s 1/2 tsp of mango essence.
- It’s 1 tsp of sugar.
- Prepare For of gulkand.
- It’s 1 tbsp of gulkand.
- You need 2 drops of rose essence.
- It’s As required of Fresh rose petals.
- You need As required of Dry fruits.
- You need 1 cup of Milk.
- Prepare 1/2 cup of milk powder.
- Prepare 2 tbsp of bread crums.
- It’s 1/2 tsp of cardamom powder.
Finally with a layer of mango puree jelly on top. Perfect summer dessert to wow your guests! Mango Mousse Cake with a great looking chocolate Genoise. Pour the mango mousse over the prepared sponge cake.
Ghewar cake with gulkand and mango rabdi mousse step by step
- Instructions firstly, take ½ cup ghee and add chilled cold water in a mixer now add 1 cup maida in intervals with little chilled water further, add ½ cup chilled milk and give a rough mix..
- Additionally, add 1 cup of chilled water, 1 /2 tsp lemon juice and make a smooth flowing consistency batter. pour the 2 tbsp of batter keeping a good distance from hot oil. the batter will splatter and later the froth subsides. repeat 10-15 times pull the ghevar out once cooked, and drain off the oil completely.pour the sugar syrup over ghevar, keep aside..
- For mango rabdi mousse Take ripe mangoes blend in a mixer jar. Make puree. add 1 cup puree and add 1 tbsp honey in a pan Let it mix well. Add 1 tsp lemon juice in it.keep to cool.
- Take a heavy bottom pan. Add milk & milk powder and let it cook on slow flame. add bread crumbs. After it thickens add elaichi powder, add kewra/rose essence cool and keep aside..
- For whipping cream Take 1/2 cup whipping cream & whip at high speed till soft peaks forms, keep aside.
- Now 1st layer the cream rabdi mixed with chopped mangoes on top of ghewar and make a base. For the second layer make gulkand rabdi & garnish with rose petals For 3rd layer make roses with mango rabdi mousse. Now make a mango rose with mango slices in the centre. Garnish with dry fruits, strawberry rose syrup. Serve cold.
Use a spatula to spread the mousse to the edges and smooth off the top. Garnish the top of the cake with sliced fruit and berries. This mango mousse cake is quite easy to make because what you really doing is making three different recipes then combining them together. The exotic entremets dessert cake is an absolute show stopper! Delicious mango mousse cake with a mango jello center that just melts in the mouth.
