Using a Paddle attachment, combine all ingredients and mix on slow speed for 1 minute.
Scrape bowl and mix for 4 minutes on medium speed.
Scale 550g in an 8” Pan.
Bake at 170°C Air flow 2, for approximately 35 minutes (Internal Temp. 92-96°C).
Barfi Layer
In cold pan, add butter and condensed milk and cook on medium heat only until butter melts.
Make sure condensed milk and butter are mixed well and turn off the heat.
With the heat off, add in cashew flour, milk powder, rosewater and cardamom and bring it all together to combine.
Add in milk, stirring until a soft filling texture is reached. (When cool it will harden; keep in a piping viscosity).
Cardamom Syrup
In a small saucepan over medium heat, add the crushed cardamom pods and lightly toast for 1 minute until fragrant.
Add water, sugar, lemon peel, orange peel, cinnamon stick, and vanilla extract. Stir until the sugar dissolves completely.
Bring to boil, then turn down heat and simmer for 10 minutes or until it reaches a syrup-like consistency. Remove from the heat and let the syrup cool completely.
Cashews Mousse
Roast cashews and blend to a puree.
Bring cream to a boil & add to Richmond White Wafers and roasted cashew puree, then blend together in a robot coupe.
Whip together Ambiante and cream at medium speed for about 4 minutes to soft peaks.
Fold whipped cream into the previous mix to make a basic mousse and let set.
Creamy Ambiante
Whip all ingredients at medium speed to reach desired consistency, about 4 minutes.
Assembly
Start with a layer of Cardamom Sponge, soak with Cardamom syrup.
Make a ring with whipped Ambiante and pipe 225g of the Barfi layer filling.
Cover with a second cake layer and soak with syrup.
Make a ring with whipped Ambiante and pipe 250g of Cashew Mousse.
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