This cake brings the flavors of one of South Asia’s most popular desserts into a mousse cake! Made with a light and fluffy three milk cake that’s topped with soft and creamy Rabdi mousse and a crunchy and nutty white chocolate shell, it’s the perfect showstopper dessert that’s easy to make and looks like a million bucks!
If you know me, you know I dearly love two things.
a) Adding a desi twist to desserts
b) Mousse cakes
And I will use every opportunity to combine the two. And after your reaction to my Kulfi Mousse Cake, I realized that you guys love it as much as I do, which is just another excuse for me to make more! Yay!
The idea for this Rabdi Mousse Cake had been on my mind for a while. I really wanted to make a Shahi Tukda-inspired cake, but I struggled to find the right way to bring those flavors into a cake.
After I developed my Kulfi Mousse Cake recipe and the Shahi Tukda Croissant recipe, it clicked me that I had finally figured it out. I just had to combined the two!
But before we get into the recipe, let’s clear out some questions you may already have.
What is Shahi Tukda?
Shahi Tukda is a very popular South Asian dessert that translates to Royal Bread. It’s like a desi version of bread pudding and is made with toasted bread soaked in milk, or sugar syrup, or both.
One way of making it is to top it with another South Asian dessert called Rabdi, which is basically like thick, caramelized milk. That’s the way my mother has always made it, and I may be biased, but I think that’s the best way of making it.
So basically, in my definition, Shahi Tukda is made with toasted bread pieces that are topped with caramelized milk (aka Rabdi).
For this cake, I wanted to play on the very prominent milk flavor in Shahi Tukda, which is why I chose to use a three-milk as the base as it uses similar flavors, and I followed a similar technique to the Kulfi Mousse Cake and incorporated homemade Rabdi into my signature white chocolate mousse to bring out the authentic Shahi Tukda flavor. I also added a layer of Rabdi in the center to make the flavor even more prominent. To finish, I covered the cake with a white chocolate shell with nuts to add some texture to the dessert.
Now let’s get into the details of each element.
Before we begin, I want to mention that while I have made this mousse cake in a pastry frame, you can also assemble and layer it in any dish of your choice. I know that a pastry frame is not a commonly used tool which is why this recipe is easily adaptable to be made in any regular dish and layered like a Tiramisu. Yes, it won’t look as good as a perfectly square cake that’s covered with chocolate on all sides, but it will still taste as delicious. And that’s what really matters! I recommend baking the cake layer in the pan or dish you choose to layer and assemble the cake in to make the process easier.
Three Milk Cake
If you have been following me for sometime, you know that I love milk cakes. A Tres Leches (or three milk) cake is a traditional Mexican cake that’s made with a light and airy sponge that’s topped with a three milk mixture made with cream, condensed milk, and evaporated milk.
Like I mentioned earlier, I have used a three milk cake as the base of this dessert as it provides the same milk-forward flavor as a traditional Shahi Tukda.
I have used my signature milk cake recipe made with only three ingredients – eggs, sugar, and flour topped with a classic three milk cake mixture made with liquid whipping cream, condensed milk, and evaporated milk.
Here’s how to make the milk cake.
- Separate the egg whites and yolks in two bowls. Add half the sugar in each bowl and white each of them with a stand or electric mixer until the egg whites are fluffy and the egg yolks are pale and fluffy.
- Now fold the egg whites and flour into the egg yolk mixture with a silicone spatula in three intervals, alternating after every addition. Egg whites -> Flour -> Egg whites -> Flour. Make sure you are mixing gently so that you do not knock the air out of the egg whites. The egg whites are the only rising agent in this cake, and if they are deflated, the result will be a flat, dense cake instead of a soft and fluffy one.
- Once everything is combined, pour the cake in the pan and cake for 15-20 minutes until golden brown.
- Meanwhile, make the milk mixture by whisking liquid whipping cream (heavy cream), condensed milk, and evaporated milk until fully combined,
- As soon as the cake comes out of the oven, poke holes in it using a fork and pour the milk mixture on top. Let the cake sponge soak the milk properly before and set it aside while you prepare the mousse.
Note: Make sure the cake is placed into the dish or pan in which you want to assemble the remaining dessert before you soak it in the milk mixture as it will become too soft to move after.
Rabdi Mousse
The Rabdi Mousse is made with my signature white chocolate mousse recipe with the addition of homemade Rabdi.
Rabdi is very simple to make, it’s basically just powdered milk mixed with water and sugar that’s cooked down until it thickens. I also add a cornstarch slurry at the very end to thicken the Rabdi mixture so that it can be incorporated into the mousse mixture without thinning it out.
Here are the steps for making the Rabdi and the mousse.
- Make the Rabdi: Add water in a saucepan, let it heat a little, then add the milk powder and sugar and mix until they are fully dissolved. Cook the mixture on medium-high heat until it started boiling, mixing often. Once it starts boiling, reduce the heat to medium low and let the milk cook and reduce. Keep mixing every few minutes to stop the milk from scalding at the bottom. Continue cooking thee mixture until it reduces to almost 1/4th the original amount and thickens.
At this step, add the cornflour slurry (cornflour mixed with milk) while mixing. If you do not mix properly at this step, the cornflour will form lumps in the mixture. Add the cardamom powder and keep mixing and cooking on medium-low heat for another 5-8 minutes until the Rabdi thickens, then take it off the heat, transfer to a bowl and let it cool in the fridge. Give it a whisk to smooth it out before using.
For more details on Rabdi, check out my Shahi Tukda Croissant Recipe!
- Bloom the gelatin: Mix the gelatin powder with ice cold water and let it set in the fridge for 15-20 minutes.
- In a saucepan, add the milk, heavy whipping cream, and the Rabdi and heat it until it almost starts boiling. Meanwhile, add the chopped white chocolate in a heat-proof bowl.
- Pour the hot cream over the chocolate, let it sit for a minute, then mix until the chocolate is completely melted and combined. While the mix is still hot, add the gelatin and mix again, then let it cool down. Make sure the mixture is hot when you add the gelatin or it will not mix properly and the mousse will be grainy. If the chocolate ganache is not hot, you can warm it up in the microwave for 20-30 seconds before adding the gelatin.
- While the ganache cools down, whip the remaining heavy whipping cream to medium peaks. Pour the cooled ganache into the whipped cream while folding it gently with a silicon spatula until everything is properly combined. Make sure that the ganache is not warm at all or it will melt the cream. Also ensure that you’re folding it in slowly so that you don’t knock the air out of the cream.
Assembly
Once your cake layer is soaking and the mousse is ready, it’s time to assemble.
- Make sure the cake layer is placed in your assembly dish before you soak it with the milk mixture. Once the cake has been soaked, top it with a thick layer of the remaining Rabdi, spreading it around evenly.
- Top the Rabdi layer with the mousse, spreading it around evenly. Even out the top and let it chill in the fridge for 6-8 hours or ideally, overnight.
- Once the mousse has been set, top it with melted white chocolate mixed with oil and your choice of chopped nuts. Make sure the layer is not too thick or the white chocolate will overpower the Rabdi flavor.
- Let the chocolate set completely before serving.
This recipe can be easily made a day ahead and set in the fridge overnight for a special event the next day. It keeps very well in the fridge and will taste soft, fluffy and creamy even after a few days.
So, ready to make this epic dessert? Let’s get started!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
Rabdi Mousse Cake | Shahi Tukda-inspired Mousse Cake
Equipment
- 7×7" square pastry frame, glass dish or steel pan
- Electric or stand mixer with whisk attachment
- Silicone spatula
- Heavy-bottom saucepan
Ingredients
Three Milk Cake
- 2 eggs separated into whites and yolks
- 1/2 tsp vanilla
- 35 grams white granulated sugar
- 40 grams all-purpose flour
- 80 ml liquid whipping cream
- 180 ml condensed milk
- 50 ml evaporated milk
Rabdi
- 1 liter water
- 85 grams milk powder
- 125 grams white granulated sugar
- 5 grams corn flour
- 30 grams full-fat milk for corn flour slurry
- 1/2 tsp cardamom powder
Rabdi Mousse
- 70 ml liquid whipping cream
- 70 ml full-fat milk
- 150 grams homemade Rabdi
- 6 grams gelatin powder
- 30 ml ice-cold water for blooming gelatin
- 200 grams white chocolate chopped
- 225 ml liquid whipping cream for whipping
White Chocolate Shell
- 200 grams white chocolate
- 20 ml neutral oil
- 60 grams nuts of your choice chopped
Instructions
Milk Cake
- Preheat the oven to 180 degrees Celsius. Prepare the baking pan by layering it with parchment paper or greasing it with butter and flour to make sure that the cake does not stick while baking. I recommend using the same pan for baking the cake that will be used to assemble the remaining layers.
- Place the egg white and yolks in two separate bowls and add half the sugar in each bowl. Add vanilla and whip the egg yolks until they are light and fluffy and the egg whites until they are thick, fluffy, and reach stiff peaks.2 eggs separated into whites and yolks, 1/2 tsp vanilla, 35 grams white granulated sugar
- Now, add the egg white mix and the flour into the egg yolk mix alternatively, 1/3rd at a time. Fold the mix after each addition with a silicone spatula gently, making sure not to knock the air out of the mixture. There is no baking powder in this cake. The airiness of the egg whites is what helps the cake rise and gives it that spongey texture. If you knock a lot of air off while mixing, your cake will be flat and dense.40 grams all-purpose flour
- Once everything is well combined, transfer the cake batter into the prepared baking pan and bake for 15-20 minutes, until a toothpick comes out clean from the center. The cake layer should not be too thick, around 2 inches.
- Make the milk mixture: In a bowl, place all the ingredients for the milk: liquid whipping cream, condensed milk, and evaporated milk, and mix until fully combined.80 ml liquid whipping cream, 180 ml condensed milk, 50 ml evaporated milk
- As soon as the cake comes out of the oven, poke holes into it using a fork (to help the milk soak better). While the cake is still hot, pour a generous amount of the milk and let it cool. If the cake was baked in a different pan than the one in which the dessert will be assembled, place it in the assembling dish before soaking it with the milk as it will become too soft to move after.
Rabdi
- In a saucepan, add the water and cook it on medium-high heat until it becomes warm, then add the milk powder and sugar and mix until they are fully dissolved in the water. The milk powder may form a few lumps, keep mixing until they are broken and dissolved.1 liter water, 85 grams milk powder, 125 grams white granulated sugar
- Once the milk starts boiling, reduce the heat medium low and let it cook for 15-20 minutes, mixing every few minutes to avoid the milk from scalding at the bottom. Continue cooking and mixing on low heat until the milk reduces to almost 1/4th the original quantity and thickens. The milk will also become a little brown and caramelized.
- Make the corn flour slurry by mixing the corn flour with milk, then add it into the thickened milk while mixing consistently. Keep mixing to avoid any lumps from forming as the Rabdi thickens from the corn flour. Add the cardamom powder, then cook for another 5-8 minutes until the mixture has thickened, then take it off the heat, transfer to a bowl, cover and let it chill in the fridge for 1-2 hours. Whip with a fork or hand whisk to smooth it out before using.5 grams corn flour, 30 grams full-fat milk for corn flour slurry, 1/2 tsp cardamom powder
Rabdi Mousse
- Bloom the gelatin: pour ice-cold water in a bowl and sprinkle the gelatin powder over it. Immediately mix the water until the gelatin water is dissolved, then let it set in the fridge for 15 minutes.6 grams gelatin powder, 30 ml ice-cold water for blooming gelatin
- In a heat-proof bowl, add the white chocolate. Add the milk, whipping cream, and homemade Rabdi to a saucepan and bring it to a boil. Once it’s hot, pour the milk mixture on the chocolate, let it sit for a minute until the chocolate melts, then whisk together until the chocolate is properly incorporated into the milk mixture.70 ml liquid whipping cream, 70 ml full-fat milk, 200 grams white chocolate chopped, 150 grams homemade Rabdi
- While the mixture is still hot, add the bloomed gelatin and whisk until the gelatin is fully melted and incorporated into the milk mixture. Make sure your mixture is still hot, or the gelatin will not melt properly. Set it aside until it cools down to room temperature. In a separate bowl, add the remaining liquid whipping cream and whip it with a hand or electric mixer until it reaches medium peaks.225 ml liquid whipping cream for whipping
- Once the milk mixture has reached room temperature, gradually pour it into the whipped cream while folding the mixture gently with a silicon spatula. Do this gently so that the mixture remains light and fluffy.
- Assembly: Spread a thin layer of the remaining homemade Rabdi on top of the soaked milk cake, and top it with the mousse. Let the dessert chill in the fridge for 6-8 hours or overnight.
- Prepare the chocolate shell: In a bowl, mix the melted chocolate with the oil and chopped nuts until combined. Once the dessert is set, pour the chocolate on top and let it pour down the sides, covering all the open spots using an offset spatula. If you are setting this trifle style, pour the chocolate on top and spread a thin layer. Let it cool until the shell is completely set, then serve.200 grams white chocolate, 20 ml neutral oil, 60 grams nuts of your choice chopped
Notes
- When making the Rabdi, keep mixing the milk mixture while cooking to make sure it does not stick or burn at the bottom.
- When adding the cornflour slurry, make sure to keep mixing to avoid any lumps.
- You can make the Rabdi a day before and chill it to reduce your work on the day.
- You can make this dessert in any pan of your choice. Using a pastry frame will allow you to unmold the cake from the pan. However, you can easily bake and set it in a glass pan and serve it directly from the dish.
- Make sure to keep the cake layer thin, the ratio should be 30% cake and 70% mousse for best results.
- Pour the milk on the cake while the cake is still hot to ensure that it soaks up the milk properly and let it chill for at least an hour before topping with the mousse.
- When whipping the cream for the mousse, make sure to keep it at medium stiff peaks or it will get over mixed when you mix it with the chocolate ganache.
- Fold the cream gently into the chocolate ganache using a silicone spatula to ensure that the mousse remains light, airy, and fluffy.
- Chill the mousse cake for at least 6-8 hours or ideally overnight to ensure that it sets properly.
Don’t get intimated by the number of steps in the recipe, each individual element is very simple to make and does not take much time or effort! I highly recommend making this dessert for your next gathering because it’s easy to make, can be made a day ahead, and is sure to impress.
If you give this recipe a try, don’t forget to let me know how you liked it in the comments! And of course, share it with me on Instagram.
Until next time!
