This Cardamom Cream Cake is a treat to your senses. Bursting with the flavors from cardamom, rosewater and pistachio.., this Cardamom Cream Cake can be the showstopper in your next gathering. This Cardamom Cream Cake is also a great cake to adorn your special events like an anniversary cake or a milestone birthday cake!
For a similar flavored cake with a twist is Sandesh Cake
While my blogger friends are all over displaying these fabulous desserts for Valentine’s day, I was indecisive about what/how to bake. Oh! The pressure. I almost zeroed down on baking a Red Velvet Cake and nothing says Valentine’s day like Red Velvet Desserts. Right? But then I decided against it. I am going to reserve baking a decadent red velvet cake for the late summer/early fall time and I would love to share a funny story behind my first time baking a red velvet cake.
Now coming back to what-to-bake, I thought of trying this recipe that I had stumbled across a few months back in New York Times – Cardamom Cake. First I thought I would follow the recipe to the T, but the control freak that I’m, I ended up modifying a bit here and a bit there to give it a personal touch. The outcome was great, however. The taste of cardamom will linger much after you have cleaned off the plate. This is a fresh, moist cake with great, but subtle cardamom flavor and the mascarpone- cardamom icing compliments it nicely.
Another challenge that I faced was to – how I should present the cake. Should I cover the cake with Frosting or not (I suck at frosting. Period) I gave it some thought and then decided to present it with just the frosting on top. I decided to keep the sides naked. Naked cakes are kind of cool, right?
Recipe adapted from New York Times.
How I altered the Recipe:
- I took out the yogurt from the frosting and replaced with full cream
- I didn’t go for the ricotta filling. Instead, I used the mascarpone icing for filling
- I used a basic Sponge Cake Recipe.
- The cup used in this cake is a USA cup. You can convert the measurements into grams.
For The Sponge Cake:
- 3 Cups Cake Flour
- 1 Cup milk
- 2 Sticks Butter
- 2 Cups sugar
- 2 Tsp Baking Soda
- 4 Eggs
- 1 Tsp salt
For The Milk Syrup:
- 2 Cups whole milk
- 4 Cardamom pods
- 6 Tbs granulated sugar
- 1 Tsp rose water
For The Mascarpone Frosting:
- 1 ½ sticks (12 Tbs) tablespoons unsalted butter
- 1 Cup confectioners’ sugar
- 1 Tsp rose water
- ½ Tsp ground cardamom
- 8 Ounce cold mascarpone
- ⅓ Cup pistachios, toasted and chopped
- 1/4 cup Greek yogurt
- In a small saucepan, combine the milk and cardamom pods. Bring to a boil, then reduce heat and simmer the milk until it reduces by half, 30 to 45 minutes.
- Let cool, strain the mixture to get rid of the cardamom and any coagulated milk, then stir in the rose water.
- Heat the oven to 350 degrees
- Grease two 9-inch cake pans with butter and dust with flour
- Sift Cake flour
- Cream butter in a large bowl
- Gradually add sugar until light and fluffy
- Sift the cake flour once again with baking powder and salt
- Add eggs one at a time to the creamed mixture, beating well
- Add flour mixture alternately with milk and blend
- Do not over mix
- Pour into prepared pans and bake for 20/25 minutes
- When the cakes have cooled, brush cake layers on all sides with milk syrup.
- Using an electric mixer, beat the butter, confectioners’ sugar, rose water and cardamom until fluffy, about 2 minutes.
- On low speed, beat in mascarpone and yogurt until the mixture is just combined and looks smooth.
- Do not overbeat
- Place one cake round on a cake stand, then top with one-third of the mascarpone filling, leaving a small border around the edge of the cake.
- Frost top of the cake with the mascarpone frosting.
- Top with chopped pistachios and candied rose petals if using; chill until ready to serve.
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