Thandai mousse cake... My Holi special

Hi folks
catching up after a loooooooong time, wat with a sudden move to a new ,place settling things and finally with things settling I'm back with some recipes that i tried but was not able to post...   So here is my Holi Special tried to be innovative with our favorite thandai giving it a twist...
THANDAI MOUSSE CAKE

1 cup fresh curd
1/2 cup refined oil
3/4 cup sugar
1tsp cardamom powder
A few drops of cardamom essence
Method:
Sift together the dry ingredients, in a big bowl whisk together curd,oil sugar, cardamom essence till it reaches smooth consistency. Bake it in a round tin at 180 degrees for about 35-40 mins. ( or till a toothpick comes out clean). Once baked leave it on the wire rack to cool. Meanwhile prepare the mousse.
For Thandai Mousse:
I cup fresh cream
1/2 cup white chocolate compound
Thandai powder( I made it at home, you can use marketed product also)
A few strands of saffron
11/2 cup whipped cream
A bit of rose essence
Pistachios and almonds to decorate. Some rose petals too
Method:
For the ganache: Heat fresh cream for about 2 mins , then add melted chocolate to it( melt on a double boiler) , a few strands of saffron, whisk till smooth. Add the thandai powder to it.

 Now whisk the whipped cream and slowly fold in the cold ganache ( prepared earlier) . Add a few drops of rose essence.

 For Assembling:Take a spring foam base. Put the cake and pour the mousse mixture onto it. Now decorate with slivered pistachios and almonds and few rose petals.. Cover it with a foil and refrigerate for 5-6 hours or till set ( preferably overnight) . Demould it by slightly moving a knife around it and you are good to go. The final product👇🏻hope you'll enjoy baking and eating it. Like I say You can have your cake and eat it too.. till next time Happy cooking