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Apple Carrot Chai Spice Rose Cake with Motichoor Ladoo and Rabri Mousse
Course: Dessert
Cuisine: cake
Author: Esha
Ingredients
For Rabri (Yields approximately 650 grams of rabri)
  • 1.5 L milk
  • 150 g khoya
  • 2 tsp sugar
  • 1 tsp cardamom powder
  • Few saffron sprigs steeped in 1-2 tsp water/milk
For Apple Chai Spice Rose Cake
  • 225 g flour
  • 220 g sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 2 tsp chai spice
  • 1 tsp cardamom
  • 125 ml oil
  • 2 eggs room temperature
  • 100 g sour cream
  • 225 g carrots grated
  • 225 g apples grated
  • zest of 1 orange
  • 1 tbsp rose petals
For Filling
  • 8-10 motichoor ladoo
  • 1/4 cup pistachios roughly chopped
For Rabri Mousse
  • 300 g rabri
  • 225 g 8oz mascarpone cheese, room temperature
  • 250 g heavy whipping cream
  • 3 tsp maple syrup
  • 1 tbsp powdered sugar
  • 2 tsp cardamom powder
  • 1/2 tsp orange zest
  • 1 tsp gelatin powder
  • 3 tsp water
  • 1 tsp rose petals
  • 1 tsp vanilla extract
Instructions
For Rabri
  1. Boil milk.
  2. Reduce the heat and let it simmer for about an hour, stirring every 15 minutes to avoid scorching.
  3. Once the milk is reduced 1/3rd, add khoya and sugar.
  4. Keep stirring till it gets thick and creamy. This might take 15-20 minutes.
  5. Add cardamom powder and saffron water and mix well.
  6. Turn off the heat and let it cool before transferring into a storage container.
  7. At this point, rabbi can be stored in the fridge for few days or it can be frozen for much longer time.
For Apple Carrot Chai Spice Rose Cake
  1. Preheat the oven at 350 degrees.

  2. Oil and flour the baking pan, and line them with parchment paper.

  3. Sift all the dry ingredients.
  4. Whisk oil and sugar till combined well.
  5. Add eggs one at a time while whisking.
  6. Add dry ingredients and sour cream in stages, while whisking.
  7. Fold in the rose petals, grated carrots and apples.
  8. Pour the batter in the baking pan and bake for 25-30 minutes until done, and the toothpick inserted in the center of the cake comes out clean.
For Mousse
  1. Steap the rose petals in the water.
  2. Cream the Rabri in food processor so its not chuncky.

  3. Add mascarpone, maple syrup, orange zest, cinnamon and cardamom. Pulse for about a minute at 10 second interval to incorporate well, and make it smooth.

  4. Strain the water and throw away the petals. Bloom the gelatin in this water.

  5. Meanwhile whip the heavy cream with sugar. to medium peak.

  6. Warm the gelatin just enough to melt it. Do not overheat it.

  7. Add the gelatin in rabri mix.

  8. Gently fold the whipped cream in the rabri mix.

Assembly
  1. Cut the cake into half.
  2. Cut 1 inch edges along the side so when the mousse is poured its nice and smooth all around.
  3. Put that half back into the pan.

  4. Cut the laddoos into halves and arrange them in such a way that it covers the circular cake.

  5. Sprinkle pistachios on top.

  6. Pour in the mousse and put it in freezer for atleast 4-5 hours until set and frozen

  7. Take it out and set the pan on a glass or back end of a turn table.

  8. Using the blow torch, warm up the sides of the pan just enough so the side ring of the pan slides down and the cake is nice and smooth.
  9. Decorate with dried floral petals and pistachios.
  10. Thaw it in the fridge before enjoying it.
Recipe Notes

I only used 1 half of the cake. You could use the other half just to eat as is with your tea or coffee. If you would like to use both the halves then cut the edges of other half as well. Pour half the mousse into the pan. Place this other half of the cake on top and pour rest of the mousse into the pan.
If you do not have a blow torch, then wet the paper towel with hot water and squeeze it tight. Rub that warm paper towel along the ring of the pan just enough so the side of the pan slides.
Khoya is easily available in any Indian or international grocery store in the freezer section.