Falooda Mousse Cake
Inspired by the classic falooda, this mousse cake features layers of Rooh Afza milk-soaked cake, basil seeds, a delicious eggless Kulfi mousse made with homemade Kulfi, and is topped with strawberry Jell-O and fresh strawberries. It's like summer in a slice!
Equipment
- 7x7" pastry frame or serving dish
- Electric mixer with whisk attachment
- Silicone spatula
- Saucepan
- Offset spatula
Ingredients
Cake Layer
- 4 eggs separated
- 70 grams granulated sugar split in two
- 1 tsp vanilla extract
- 80 grams all-purpose flour
Rooh Afza Milk Mixture
- 570 ml full-fat milk
- 180-200 ml Rooh Afza more or less based on your taste
- 225 ml condensed milk
Homemade Kulfi
- 360 ml full-fat milk
- 75 grams sugar
- 180 ml full-fat milk
- 9 grams cornstarch/cornflour
- 1/2 tsp caradmom powder
- Pinch of saffron
Kulfi Mousse
- 200 grams homemade kulfi
- 6 grams gelatin powder
- 30 ml ice-cold water for blooming gelatin
- 200 grams white chocolate chopped
- 225 ml liquid whipping cream for whipping
Assembly
- 1 pack strawberry jello
- 100 grams strawberries chopped
- 3 tbsp basil seeds bloomed in water
Instructions
Rooh Afza Milk Cake Base
- Start by separating the egg whites and yolks into two mixing bowls. Divide the sugar between them, then whip the whites until fluffy and airy, and beat the yolks until pale and thick.
- Using a silicone spatula, gently fold the whipped egg whites and flour into the yolk mixture in three additions. Take care to mix softly so the batter stays light—this trapped air is what gives the cake its lift.
- Transfer the batter into your prepared pan and bake for about 15–20 minutes. The cake layer is intentionally thin so it balances with the richer layers to come.
- While it’s baking, whisk together milk, condensed milk, and Rooh Afza to make the soaking mixture. Once the cake has finished baking, pierce the surface with a fork or skewer and drizzle the flavored milk all over, letting it fully absorb. Allow it to cool before adding the mousse.
Kulfi Mousse Layer
- In a heavy pan, heat milk and sugar over medium heat, stirring frequently so it doesn’t scorch. Cook until it reduces by half (around 15–20 minutes).
- Stir in saffron, cardamom, and any other aromatics you like.
- Mix a little cornstarch with some of the remaining milk to create a slurry, then add it into the pan. Continue cooking over low heat until thickened, about 15 minutes.
- Remove from the heat and immediately add chopped white chocolate, letting it melt before whisking smooth.
- Stir in bloomed gelatin while the mixture is still warm. Leave it to cool to room temperature.
- Whip the cream to medium peaks (soft but stable), then fold it gradually into the cooled kulfi base in 2–3 additions, using a spatula to keep the mixture airy. Avoid overmixing to preserve the mousse’s light texture.
Building the Mousse Cake
- Soak basil seeds in water for about 30 minutes until they swell and become jelly-like. Spread a thin layer of the bloomed seeds over the cooled, soaked milk cake.
- Pour the kulfi mousse on top, smooth it out, and refrigerate for 6–8 hours, or overnight, until set.
- Meanwhile, prepare strawberry jelly from a packet according to the instructions. Once firm, chop it into cubes and combine with fresh strawberries and some of the soaked basil seeds.
- Before serving, spoon the jelly-fruit mixture over the set mousse cake as the final layer.
Notes
Storage:
This cake can be stored in the fridge for up to 3 days in an airtight container.
Make Ahead:
The milk cake and the Kulfi can be made a day in advance of assembly.
Tips & Tricks:
- Keep the cake airy: When folding in the egg whites, do it slowly and gently. The air you trap is the only thing that helps the Rooh Afza milk cake rise since there’s no baking powder or soda in this recipe.
- Soak the cake evenly: After poking holes, pour the Rooh Afza milk mixture in small amounts instead of all at once. This ensures the cake absorbs the liquid fully without becoming soggy in one spot.
- Flavor the kulfi mousse to your liking: Cardamom and saffron are traditional, but you can add a pinch of nutmeg, rose water, or even pistachio paste for a stronger kulfi flavor.
- Cool the kulfi base before folding in cream: If the mixture is still warm when you add the whipped cream, the mousse may lose volume or split. Make sure it’s at room temperature first.
- Don’t overwhip the cream: Aim for medium peaks. If the cream is too stiff, it won’t fold smoothly into the kulfi mixture and may give the mousse a grainy texture.
- Bloom the basil seeds properly: Give them at least 30 minutes in water so they expand fully and develop their signature jelly-like coating. This makes them more refreshing and easier to spread evenly.
- Chill overnight for best results: Though 6-8 hours is fine, letting the mousse cake set overnight gives the layers time to firm up and the flavors to meld beautifully.
- Play with toppings: The strawberry jelly and fruit topping add a classic falooda vibe, but you can also garnish with chopped nuts, rose petals, or even a drizzle of Rooh Afza for extra color and flavor.
- Slice with a hot knife: Run your knife under hot water, wipe it dry, then cut the cake. This helps you get neat slices through the mousse and jelly layers.