Raj Bhog Cake

Eggless Pudding Cake	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/338°F air flow 2, for approximately 35 minutes (Internal temperature 92-96°C/198-204°F).

Rosewater Pistachio Mousse	With a whisk attachment, whip One Step Gelatin Free Mousse and water for 1 minute on slow speed. Scrape bowl and mix 3 minutes on high speed. Add Rosewater, Pralirex Pistachio, ground pistachio and color and fold in until homogenized.

Rosewater Cardamon Syrup	In a small saucepan over medium heat, add the crushed cardamom pods and lightly toast for 1 minute until fragrant. Add water, sugar, and rosewater. 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.

Rosewater Ambiante	Whip Ambiante and rosewater at medium speed to reach desired consistency, about 4 minutes.

Saffron Glaze	Heat milk & add saffron and rest to infuse the flavour. Warm cream to 80°C/176°F and pour over chopped Richmond White Wafers and stir until smooth. Add infused saffron milk to it to involve. Add Miroir Neutre to the ganache and blend together. Let rest before use.

Assembly	In a 6” cake ring lined with acetate film, cut and place a layer of the cake at the bottom. Soak cake with cardamon syrup. Spread 100g of Pralicrac Pistachio and 125g mousse. Close with a second layer of cake and soak with syrup. Spread 100g Ambiante on top and smooth. Finish cake with saffron glaze and freeze.

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