Beating on high, slip in one egg. Beat for about 1 minute, next add in another egg, beat till it forms a frothy mixture. Next gently fold in mango pulp.
In another bowl mix flour, saffron, cardamom, baking powder.
Now by parts add the dry mixture into the wet mixture and gently fold them until well combined. Pour the cake batter in greased 9 inch cake tin.
Bake at 170 C for about 20 - 25 minutes. When inserted if the toothpick comes out clean leave the cake to cool and cut in to small 2.3 inch (or desired size) disc using a cookie cutter.
Step 1 of assembly
Use transparent pastry sheets 4.5 inch in width and about 9 inch in length. Roll it around disc shaped cake in such a way that cake forms the base and pastry sheets forms the hollow pillar which will be filled with mousse
Beat fresh cream and sugar till they form stiff peaks.
Next add mascarpone cheese in to soft fluffy cream and continue to beat on low till they again start to form firm peaks.
Next place gelatine sheet in warm water and when it becomes soft, slowly sieve the gelatine in to the mango pulp.
Make sure mango pulp is in room temperature, else gelatine will firm if mango pulp is cold.
Next mix the gelatine mixed mango pulp into the mascarpone cream mixture and very gently fold in till it is uniformly mixed.
Now divided the mousse in to 3 parts.
To part 1 add about 3/4 tsp of saffron and mix gently till well combined
To part 2 add about 1/2 tsp of cardamom powder and pinch of yellow food colour, a few drops of mango essence to bring some difference in layers. Mix gently till well combined.
Step 2 of assembly
Now pour the mousse into 3 piping bags
According to your choice, layer the mousse and leave them in the freezer to set. After set maybe 6 to 8 hours, peal the pastry sheet and decorate.
Sugar stained glasses:
Same as making caramel, but don't let it turn brown. Place a butter paper in a baking plate and spread some food colour randomly. When sugar is boiling, pour it on the butter paper and swirl it around and let it set. When it cools cut into desired size.
Recipe Courtesy: A Pinch Of Love
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.