Thandai Layered Cake with Coconut Cream and Passionfruit Curd

Cake Sponge

Ingredients

195g cake flour
20g thandai spice mix
1 ¼ teaspoon Royal Baking Powder
¼ teaspoon bi carb
1/8 teaspoon salt
120g plainParmalat yoghurt
200g castor sugar
125ml oil
2,5ml vanilla essence
125ml Parmalat milk

Method

1. Sift together all the dry ingredients and fold half the dry ingredients through the wet, add remaining half and stir until well combined.
2. Bake for 15 minutes at 180°C or until golden and cooked through.

Spiced Thandai milk

Ingredients

15ml thandai spice
25ml sugar sugar (can go a bit sweeter if preferred)
500ml full cream Parmalat milk

Method

1. In a saucepan, add in all the ingredients over a low heat and stir until combined. Lower the heat and allow to reduce until just before half way, taste and adjust spices and salt content.

Rice Pudding

Ingredients

375ml basmati rice
580ml water
Salt

Custard Ingredients

Half a tin coconut milk
200ml full cream milk
3 egg yolks
80 ml sugar
Half a vanilla pod
Salt to taste
3 cardamom pods
80g butter, room temp

Method

1. Combine the ingredients and cook in the microwave for 10 minutes covered with plastic wrap, stirring in between to prevent clumping and once cooked set aside.
2. In a bowl whisk together all the ingredients for the custard and mix through half the mixture through the rice.
3. Place the rice mixture in a pan lined with greaseproof and pour over the custard mixture until the rice is covered, dust with cinnamon and bake at 160°C until just set.

Passion Fruit Curd

Ingredients

Pulp of 3 granadillas
1 tub store bought pulp
2g agar agar
80 ml castor sugar

Method

1. In a saucepan combine all the ingredients and bring to a boil while whisking constantly. Once everything is dissolved, allow to cook for 5 minutes on a very low heat. Once cooked, strain, cover and set aside to cool.

Biscuit Tuile

Ingredients

30g sugar
25g water
15g oil
15g flour

Method

1. Combine all the ingredients together until a smooth liquid batter forms. Place on a greaseproof sheet and bake in rounds leaving enough space in between them to allow a bit of spreading.

Ice cream base

Ingredients

1 ¾ cup heavy Parmalat cream
1 ¼ cup thandai milk
¾ cup sugar
Pinch of salt
15 ml vanilla essence/ 1 vanilla pod
1kg dry ice or ice cream machine for churning

 Method

1. In a saucepan add 1 cup of cream, sugar and vanilla and stir until dissolved and add remaining ingredients
2. In a stand mixer with a paddle attachment, add a spoonful of dry ice and before incorporating more dry ice make sure to have beaten all the remaining dry ice out. Repeat this process until an ice cream texture is achieved. Once all the dry ice has been mixed through, allow it to chill in the freezer to firm up.