Eggless Jigarthanda Cake Recipe

So I decided upon Mawa cake which has the palkhova flavour and a mousse incorporating all the ingredients of jigarthanda. The soaking syrup is nannary and as the cake needs to be refrigerated, I went for cream frosting. As I love eggless baking I went for an eggless cake and eggless gelatin free mousse. The combination worked so well. We really enjoyed it. The mousse I prepared for the cake was too much. So I made sure that we had a wonderful dessert for the next few days. WIll be posting that recipe later but for now enjoy the Jigarthanda cake.

The mawa cake is already in my blog but I have also given the recipe here. The new recipe is the mousse. While mixing the soaked badam pisin to the milk for mousse, make sure that both are at room temperature. Else you will end up with curdled mixture. Though the cake is covered in cream, I preferred to eat it at room temperature. So if you are making this, then keep the cake in fridge but take it out 15 minutes before serving, slice it up, place it in serving plates and wait for 10 minutes before serving. You can even drizzle some nannari soaking syrup for extra punch.

Ingredients:

Eggless Mawa Cake:

Butter-1/4 cup

Unsweetened Mawa-1/2 cup

Sugar-1/2 cup

Curd/ Sour Cream-1/3 cup

Cardamom Powder-1/2 tsp

Flour-1 cup

Corn Flour-1/4 cup

Baking Powder-1 tsp

Salt-a pinch

Milk-1/2 cup

Eggless Gelatin Free Jigarthanda Mousse:

Milk-1/2 cup

Sweet Paalkhova-1/2 cup

Veg Gelatin-1/2 tsp

Cold Water-2 tbs

Badam Pisin (soaked overnight and drained) -1/4 cup

Nannary Syrup-2 tbs

Whipping Cream-1/2 cup

Whipped Dairy Cream:

Milky Mist or Nilgiris Fresh Cream-2 pack of 200 ml

Icing Sugar-6 tbs

Vanilla Pudding Mix-3 tbs

Nannari Syrup:

Sugar-1/4 cup

Water-1/4 cup

Nannary Syrup-4 tbs

Procedure:

Eggless Mawa Cake:

Preheat oven to 175C.

In a bowl cream together butter and sugar.

Then add mawa and beat until combined.

Add in curd and cardamom powder and beat until incorporated.

Add in the milk and beat to combine.

Whisk together flour, corn flour, salt and baking powder.

Add it to the butter mixture and fold it to form a thick batter.

Grease and line two 6” cake tins.

Divide batter between tins and bake them for 30-35 minutes or until a tooth pick inserted comes out clean.

Flip on to a wire rack and cool completely.

Cover with cling wrap and refrigerate until assembling.

Eggless Gelatin Free Jigarthanda Mousse:

Mix together veg gelatin and cold water and set aside for 5 minutes.

Bring milk to boil and add in the gelatin mixture.

Let it boil on low flame for 2 minutes.

Remove from flame and add in the paal khova.

Mix until combined.

Allow it to cool completely before adding the badam pisin and nannary syrup.

Let this set in fridge for 2 hours.

Whip cold whipped cream until soft peaks for.

Add it to the setting mousse and mix gently.

Let it set in fridge overnight.

Whipped Dairy Cream:

Chill bowl and beater for 3 hours.

Add the chilled cream and beat until double.

Sift the icing sugar into it and keep on beating until soft peaks form.

Add the pudding powder and beat until the cream forms stiff peaks.

Stop immediately and refrigerate.

Nannari Syrup:

Bring water and sugar to boil.

Once the sugar dissolves, add in the nannari syrup and let it boil until the syrup is slightly sticky.

Remove from heat and allow it to cool down completely.

Assembling The Cake:

Add a little cream on the plate and place a cake on it.

With the help of a brush apply the soaking syrup on the cake. The moistness of the final cake will depend on the soaking syrup as the cake will be refrigerated. So apply it generously.

Take the whipped cream in a piping bag and snip the bottom.

Pipe the whipped cream on the circumference of the cake. Pie two layers and this will serve as a dam for the filling.

Now place some mousse in the centre of the cake and spread it inside the dam. The level of the mousse should be the level of the dam. IF it overflows then the purpose of the damming will be lost.

Place the other cake on top and again soak the cake with the soaking syrup.

Now apply the cream on all sides of the cake and with the help of a spatula make it even.

You can refrigerate the cake in between layers to make the frosting work easy.

Keep on adding two to three layers of cream until you are satisfied with the smoothness of the frosting.

Decorate the cake as per your wish and refrigerate.

To serve, slice the chilled cake and let it sit on counter for 10 minutes so that the cake comes to room temperature.

Serve and enjoy!!!

The Cake