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Recipe: Yummy Whosayna’s Bounty Mousse on Kesar Pista Badaam Cake

Whosayna’s Bounty Mousse on Kesar Pista Badaam Cake. Whosaynas Bounty Mousse on Kesar Pista Badaam Cake. Dessert, Mithai, Sweets Recipes, Meetha Recipes, Firni Recipes, Kheer Recipes - Khana Pakana featuring pakistani recipes in Urdu. In addition find valuable information on your health, drinks made out of various ingredients, tips and tricks, how to select and store food, how to eat healthy and how to use various ingredients in various cuisines.

Whosayna’s Bounty Mousse on Kesar Pista Badaam Cake Take back home ur healthy cakes n bakes. To book ur seat pre- registration is necessary. See more ideas about Recipes, Food recipies, Cooking recipes desserts. You can have Whosayna’s Bounty Mousse on Kesar Pista Badaam Cake using 19 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Whosayna’s Bounty Mousse on Kesar Pista Badaam Cake

  1. It's of Kesar Pista Badaam Cake:.
  2. Prepare 1 cup of Butter.
  3. It's 1 cup of Sugar.
  4. Prepare 5 of Eggs.
  5. You need 1.5 cups of All Purpose Flour.
  6. It's Pinch of Orange Color.
  7. You need Few of Saffron Strands.
  8. Prepare 3 tsp of Baking Powder.
  9. Prepare 1/2 tsp of Badaam/Almond Essence.
  10. It's 1/2 tsp of Pistachio Essence.
  11. It's of Bounty Mousse:.
  12. It's 500 ml of Double Cream.
  13. You need 1/2 cup of Condensed Milk.
  14. You need 1 of Egg.
  15. Prepare 1/2 tsp of Coconut Essence.
  16. You need 1 tsp of Gelatine.
  17. Prepare 2 tbsp of Hot Water.
  18. It's of Plain Chocolate Crumbs.
  19. It's 1 cup of Dessicated Coconut.

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Whosayna’s Bounty Mousse on Kesar Pista Badaam Cake instructions

  1. Make cake first; Beat sugar and butter till fluffy.
  2. Add one egg at a time and keep beating.
  3. Add essence with flour, color, baking powder and fold in the mixture very well.
  4. Pour mixture on a large greased baking tray.
  5. Bake in oven on 170 C till done.
  6. Let it cool for ten minutes then remove on a rack.
  7. When cold cut in same size circle as the spring foam you will use.
  8. Lay cake on spring foam.
  9. Add gelatine mixture, egg, condensed milk and essence to cream and beat till peaks formed.
  10. Mousse: Beat cream till peaks are almost firm.
  11. How to assemble: On the cake (springfoam), pour the cream mixture, level it.
  12. Use dessicated coconut and chocolate crumbs to make top design.
  13. Freeze for half an hour.
  14. I first coloured one part of dessicated coconut with orange colour, and left the other as it is, for the outlining of the chef’s hat (toque blanche) and writting used crumbs of chocolate.

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