Eggless No-Bake Thandai Cake – With spring, comes lot of freshness and colours – of the blooming cherry blossoms, of colourful flowers, and of lush green patches of different shades.
To supplement these colours, the festival of colours, Holi, is celebrated in the northern part of India around this time.
“Thandai” is the most common drink during Holi! Here is my attempt at bringing in the colours and flavours of Holi in a cake! Yes, this eggless no-bake Thandai Cake, as the name suggests is egg-free and doesn’t require baking as well.
Thandai, is a rich drink, which is uniquely flavoured, spiced mildly with nutty aroma.
You have all the reasons to try this irresistible cake because it is not just a no-bake and egg free version of a cake, but it is even easy to make. Besides, it is a perfect dessert which is loved by young and old alike!
Aromatic, creamy and flavourful – this cake is unique in different ways! Do try out this fusion cake to know it!
Other fusion cake that you may like : Gulab Jamun Cake
Ingredients:
Biscuit crust:
Butter biscuits / Whole wheat biscuits:18
Butter: 60 g or 1/4th cup
Cream Cheese Filling:
Cream Cheese: 300 g
Powdered Sugar: 85 g or 2/3rd cup
Whipped cream: 120 ml
Thandai Powder: 3 tbsp.
Cardamom: 0.5 tsp.
Thandai Powder:
Badam / almonds: 5
Cashew: 5
Pista: 5
Sunflower seeds: 1 tbsp.
Pepper corns: 2
Fennel seeds: 1 tbsp.
Saffron: Few strands
Cardamom: 5
Saffron Milk:
Warm milk: 2 tbsp.
Saffron: Few Strands
Method:
- The ingredients have been split into different categories so that we ready them separately
- Let’s get started with the biscuit crust (as it requires 40 minutes of wait time)
- Biscuit crust :
- Put the biscuits in the food processor and crush. Add melted butter and whisk. Transfer it over the lined spring form and press it. Keep in the fridge for 40 minutes. While the biscuit crust settles, we shall ready the other ingredients
- Saffron Milk:
- Crush and mix saffron in warm milk and keep aside
- Thandai Powder:
- Grind and powder the ingredients under thandai powder section and keep aside
- Cream Cheese filling:
- Add cream cheese in a mixing bowl and whisk until fluffy
- Add saffron milk and thandai powder to it along with powdered sugar
- In another bowl add whipping cream and whisk until it forms stiff peaks. Once you reach this point, mix the cream cheese filling to the above and fold it together, gently
- After 40 minutes, take out the biscuit crust from the refrigerator and pour the cream cheese-whipping cream mixture over it and smoothen it. Cover overnight with cling wrap and refrigerate
- Decorate it as per your liking and serve the next day!
Eggless no bake thandai cake:
After the corona years, my parents visited us in Stuttgart for the first time! Colourful season it was and I brought it all together in this cake to welcome my parents! It was a special week as both my parents and in-laws, were with us. This cake was loved by all without a second thought! I used simple dried petals and real flowers for decoration. The flowers used for decoration are from my own little garden! I didn’t have enough time to click pictures as the cake got over in no time without leaving any traces! Each bite of the cake leaves behind a tinge of different taste and aroma, leaving behind a whole new exciting experience all together.
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