If you’re looking for a stunning Eid dessert that looks like a million bucks but is super simple to make, this Rooh Afza and Pistachio Mousse Cake is the perfect recipe for you. Made with a super soft milk cake sponge soaked in a Pistachio three-milk mixture and topped with the creamiest Rooh Afza mousse, this recipe is sure to impress everyone on the table.
My love for Rooh Afza is no secret. It’s one of those ingredients that screams nostalgia for almost every South Asian person during Ramadan. I don’t think I’ve spent a single Ramadan without it.
Don’t believe me? Here are some recipes to make you believe!
So of course, I had to make an Eid dessert with it!
Now if you know me, you also know how much I love making mousse cake. They are one of those desserts that look like you’ve slaved in the kitchen for several hours, but really, are not too difficult to make. And what’s better than a whole cake made with Rooh Afza for Eid?
It’s the one last hurrah for Rooh Afza before we put the bottle into the cupboard for another year.
This mousse cake recipe is adapted from my original Rooh Afza mousse recipe which got featured in Good Morning America last Eid (yeah…like no big deal right?). To make the mousse even more interesting, I have paired it with everyone’s current favorite dessert flavor – pistachio.
The cake is made with my classic milk cake sponge recipe and soaked with a pistachio three milk mixture that takes the flavor of this dessert to a whole new level.
The best part about this recipe is that a. it’s really not too difficult to make and b. has to be made a day ahead and chilled in the fridge, which means you don’t have to do any work on the day of Eid. Because like who wants to spend time in the kitchen on Eid, right?
Okay enough talk, let’s get into the details.
Pistachio Milk Cake
As I mentioned earlier, the milk cake is made with my signature 4 -ingredient milk cake sponge. It’s super simple to make. The cake itself does not have too much flavor but it acts like a sponge that absorbs all the flavor from the milk, which in this cake, is pistachio flavor.
Here are the steps fro making the pistachio milk cake.
- Separate the egg whites and yolks in two bowls, add half the sugar in each bowl. Add vanilla essence in the egg yolks, then whip them until they’re pale and fluffy and the egg whites until they’re frothy.
- Now fold the egg whites and flour into the egg yolk mixture in three intervals, alternating after each interval. Egg whites -> flour -> egg whites until everything is combined. Make sure you fold the batter very gently as egg whites are the only raising agent in this cake and if you mix aggressively, you will knock the air out of the egg whites which will result in a dense cake rather than a light an airy one.
- Bake the cake for 20 minutes until cooked through, and while it bakes, make the milk mixture.
- Make the three-milk mixture: In a bowl, mix together warm liquid whipping cream with pistachio paste until fully combined, then add condensed milk and evaporated milk and whisk until combined.
- As soon as the cake comes out of the oven, poke holes into it using a fork and pour the milk mixture on top, allowing the milk to soak into the cake properly. Let the cake chill while you make the mousse.
Rooh Afza Mousse
The Rooh Afza mousse is made with a very simple 6-ingredient recipe. It requires no baking and comes together in less than 30 minutes.
Note on gelatin: I use gelatin in my mousse recipe as it results in a stable structure that’s needed for layered desserts. However, I know that many people may not be comfortable with using gelatin due to Halal or vegetarian issues. I personally use Halal gelatin as it’s easy to find in stores around me. If you live in the west, you will likely find it in South Asian or Middle Eastern stores.
If you can’t find Halal gelatin or don’t want to use animal products, you can skip the gelatin in the mousse. However, please know that the mousse will not be able to hold its shape as well as it would with gelatin and it will soften easily once it’s out of the fridge. If you are not using gelatin, I recommend making this cake Tiramisu style so that you don’t have to un-mould it from any pan (which will be harder to do with a softer mousse).
Here are the steps fro making the Rooh Afza Mousse:
- Bloom the gelatin: In a bowl, add the gelatin powder, then top it with ice-cold water and mix immediately. Let the mixture set in the fridge for at least 15 minutes.
- Place the liquid whipping cream, milk, and rooh afza in a saucepan and heat until the mixture almost starts boiling. Meanwhile, place the white chocolate in a heat-proof bowl.
- Pour the hot milk mixture on top of the chocolate, let it sit for 1-2 minutes, allowing the chocolate to melt, then mix until the chocolate is fully melted and combined. If the chocolate has not melted, place the mixture in the microwave in 20-second intervals, mixing after each.
- While the cream mixture is still hot, add the bloomed gelatin and mix until it has melted and combined fully. Set it aside until it cools down to room temperature.
- Meanwhile, whip the cream to medium peaks. Don’t over whip the cream at this step or it may split in the final step.
- Once the chocolate mix has cooled down, fold it into the whipped cream using a silicone spatula gradually. Make sure you don’t rush this process or you may knock the air out of the cream which will result in a dense mousse.
- Pour the finished mousse on top of the milk cake, then add a few drops of Rooh Afza on top and swirl it into the mousse. Let the mousse chill for 6-8 hours, or overnight.
- Once the cake has chilled, remove it from the mould, then top with sweetened whipped cream and serve cold.
Sounds like the perfect Eid dessert, doesn’t it?
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.
Ready to make it? 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.
Rooh Afza and Pistachio Mousse Cake
Equipment
- 7" pastry ring or springform pan
- Electric Whisk
- Hand whisk
- Silicone spatula
- Piping bag optional
Ingredients
Pistachio Milk Cake
- 2 eggs separated into whites and yolks
- 35 gs white granulated sugar
- 40 gs all-purpose flour
- 80 ml liquid whipping cream
- 140 ml condensed milk
- 50 ml evaporated milk
- 100 grams pistachio paste
Rooh Afza Mousse
- 30 ml ice-cold water
- 6 gs gelatin powder
- 200 gs white chocolate
- 75 ml milk
- 75 ml liquid whipping cream
- 100 ml Rooh Afza syrup
- 255 ml liquid whipping cream/heavy cream
Topping
- Rooh Afza
- Sweetened whipped cream optional
- Chopped Pistachios optional
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.
- Place the egg white and yolks in two separate bowls and add half the sugar in each bowl. Whip the egg yolks until they are light and fluffy and the egg whites until they are thick, fluffy, and reach medium peaks.2 eggs, 35 gs white granulated sugar
- Add the egg whites and the flour into the egg yolks 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 gs 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, evaporated milk, and pistachio paste and mix until fully combined.80 ml liquid whipping cream, 140 ml condensed milk, 50 ml evaporated milk, 100 grams pistachio paste
- 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.
Rooh Afza 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.30 ml ice-cold water, 6 gs gelatin powder
- In a heat-proof bowl, add the white chocolate. Add the milk, whipping cream, and Rooh Afza in 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.200 gs white chocolate, 75 ml milk, 75 ml liquid whipping cream, 100 ml Rooh Afza syrup
- While the mixture is still hot, add the bloomed gelatin and whisk until the gelatin is fully melted and incorporated in 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 liquid whipping cream and whip it with a hand or electric mixer until it reaches medium peaks.255 ml liquid whipping cream/heavy cream
- 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 airy.
- Top the cooled milk cake with the mousse, then add a few drops of Rooh Afza on top of the mousse and swirl it in. Chill for at least 8 hours or overnight until fully set. Top with sweetened whipped cream and chopped pistachios. Serve cold.Rooh Afza, Sweetened whipped cream, Chopped Pistachios
Notes
This recipe is sure to impress anyone and everyone at the table, so make sure to give it a try during Eid!
If you give this recipe a try, let me know how you liked it in the comments, and of course, share it with me on Instagram.
Until next time!
