Recipe
THANDAI CAKE RECIPE
THANDAI CAKE
ELEMEMTS
ROSE PETALS
SILVER LEAF
PISTACHIO POWDER
TOOLS
BOWLS
SPATULA
PALETTE KNIFE
SCRAPPER
CHOPPING BOARD
KNIFE
OVEN
SIEVE
TOOTHPICK
SILICON BRUSH
TURN TABLE
BUTTER PAPER
HAND BEATER
6’’ ROUND TIN
PIPING BAG
CAKE BASE
TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
THANDAI CAKE
FOR SPONGE COSTING (in ₹) NO. OF PORTIONS: 1
INGREDIENTS QUANTITY WHOLESALE M.R.P. ELEMENTS
In gms In cups
All purpose flour 164 g 1 cup + 5 7 Sponge
3 tbsp
Corn flour 14 g 2 tbsp 1 4.5
Baking soda 1g ¼ tsp + 1 1 Dry fruits layer
pinch
Baking powder 4g 1 tsp 2 2
Icing sugar 120 g 1 cup 7.2 15 Frosting
Vanilla essence 3g 1 tsp 2 2
Salted butter 97 g ¼ cup + 31 43
(melted) 2 tbsp
Buttermilk (add 1 tsp 262 g 1 cup 15 16
of vinegar to milk)
TOTAL ₹ 64.2 ₹ 90.5 INSTRUCTIONS
METHOD
1. Preheat the oven at 180˚C (OTG Mode: upper rod + lower rod
+ fan). Grease and line two 6 inch round cake tins with oil and
butter paper.
2. In a bowl sift together flour, corn flour, baking powder and OVEN TEMPERATURES
baking soda. OTG
3. In another bowl, cream together melted butter and icing sugar. 180˚C (lower rod only)
Add vanilla essence and mix. DECK OVEN
4. Add dry ingredients and mix well. Upper temperature –
5. Now add buttermilk in parts. Combine everything well. 140˚C
6. Pour batter in prepared tins such that one tin has 1/3rd of the Lower temperature –
180˚C
batter and other has 2/3rd of the batter. Bake in preheated
UNOX
oven at 180˚C (OTG Mode: lower rod only) for 30 – 40 minutes 130˚C, Fan speed – 1,
or until a toothpick inserted at the centre comes out clean. Humidity – 0
TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
FOR THANDAI POWDER COSTING (in ₹) NO. OF PORTIONS: 1
INGREDIENTS QUANTITY WHOLESALE M.R.P.
In gms In cups
Caster sugar 195 g ½ cup + 11.5 22
1/3 cup + 1
tbsp
Almonds 30 g ¼ cup 25.5 30
Pistachio 15 g 2 tbsp + 1 30 33
tsp
Musk melon seeds 15 g 2 tbsp + 1 18 18
tsp
Water melon seeds 12 g 2tbsp 19 19
Fennel seeds 12 g 2 tbsp + 1 6 6
tsp
Cardamom 5g 1 tsp 20 20
Black pepper/ white 1g ½ tsp 3 3
pepper
TOTAL ₹ 133 ₹151 INSTRUCTIONS
METHOD
1. In a mixture jar, take fennel seeds and around 100 grams of
sugar and grind into a fine powder.
2. Sieve the powder in a bowl.
3. Take the leftover fennel seeds from the sieve and put them in
the mixture jar again along with the remaining sugar.
4. Grind them and then sieve.
5. Now take almonds, pistachios, muskmelon seeds, black pepper
and cardamom powder in the mixture jar and grind well.
6. Sieve it and mix this powder to the sugar-fennel powder and
combine well.
TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
FOR FROSTING COSTING (in ₹) NO. OF PORTIONS: 1
INGREDIENTS QUANTITY WHOLESALE M.R.P.
In gms In cups
Whipping cream 350 g 1 cup + 50 73.5
½ cup
Thandai powder 15 g 2 tbsp 18 18
Thandai essence 2 1 1
drops
TOTAL ₹ 69 ₹ 92.5
METHOD
1. In a bowl, whip whipping cream till soft peaks.
2. Add thandai powder and essence to the whipping cream and
whip it to stiff peaks.
FOR SOAKING SYRUP COSTING (in ₹) NO. OF PORTIONS: 1
INGREDIENTS QUANTITY WHOLESALE M.R.P.
In gms In cups
Milk 100 g ½ cup 8.5 9
Thandai powder 10 g 1 tbsp 12 12
TOTAL ₹ 20.5 ₹ 21
METHOD
Mix thandai powder to hot milk, mix and let it come to room
temperature.
TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
FOR LAYERING COSTING (in ₹) NO. OF PORTIONS: 1
INGREDIENTS QUANTITY WHOLESALE M.R.P.
In gms In cups
Almonds 20 g 2 tbsp 17 20
(chopped)
Pistachio 20 g 2 tbsp 40 44
(chopped)
Cashews 20 g 2tbsp 50 45
(chopped)
TOTAL ₹ 107 ₹ 109
FOR GARNISH COSTING (in ₹) NO. OF PORTION: 1
INGREDIENTS QUANTITY WHOLESALE M.R.P.
In gms In cups
Rose petals 10 g 2 tbsp 4 25
Silver leaf 1 1 20 20
Pistachio powder 20 g 3 tbsp 40 44
TOTAL ₹ 64 ₹ 89
ASSEMBLY
1. Demould the sponges from tin and divide the bigger sponge in two equal halves &
other one as it is. If there is a dome, cut it using serrated knife.
2. Place a cake base on turning table and apply some frosting on it.
3. Now place the first layer of sponge on it and soak it using a silicon brush with soaking
syrup.
4. Take some part of the frosting and apply it on the sponge. Smooth it out using a
palette knife and sprinkle almonds and pistachio on it. Then place the second layer on
top.
5. Repeat the process with the second layer. When placing the last layer, soak it and
apply a layer of frosting on the top as well as the sides of the cake.
6. Smooth out the frosting for clean edges using the palette knife or plastic scrapper.
Now keep the crumb coated cake in the fridge for about 15 – 20 minutes.
7. Take the cake out from the fridge and apply another layer of frosting, thicker than the
last one and smooth it out.
8. Fill the frosting in another piping bag fitted with 1M nozzle. Decorate the top edge
with shell border.
TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
9. Garnish the center with pistachio powder. Decorate the sides with rose petals and
silver leaf.
COST PER PORTION (in ₹)
COST Sponge Frosting Soaking syrup Layering Garnish TOTAL
WHOLESALE 64.2 69 20.5 57 64 ₹ 274.7
M.R.P. 90.5 92.5 21 64 89 ₹ 357
NOTE
Shelf life of Refrigerator Freezer
1. Thandai cake sponge 3 days (in an air tight box) -
2. Frosted cake 2 – 3 days (in air tight box) -
TRUFFLE NATION PREMIUM BAKING SCHOOL,133 A FIRST FLOOR, LANE NO 1, SAIDULAJAB, NEW DELHI – 110030
