Paan (Pan Masala) Cake
A bright green cake with the unmistakable paan-shop aroma — vanilla sponge soaked, layered with gulkand and pan-flavoured whipped cream. Pretty, conversation-starting, and beautifully Indian.
Per serving
Ingredients
- 1 8-inch cakeVanilla sponge cake
- 1/2 cupVanilla soaking syrup
- 1/4 cupMeetha paan or gulkand, chopped
- 1 tspPaan essence
- a few dropsGreen food colour
- 3 cupsWhipped cream
- 2 tbspTutti-frutti or fennel sugar (garnish)
Method
- 1
Trim the dome off the vanilla cake and slice horizontally into 3 discs.
- 2
Mix the paan essence and a few drops of green colour into a portion of the whipped cream — this is the paan cream. Keep some plain white cream aside.
- 3
Place the first disc on a turn-table. Brush with vanilla soaking syrup.
- 4
Spread the paan-flavoured whipped cream over the soaked disc. Scatter a thin layer of chopped meetha paan / gulkand.
- 5
Place the second disc, soak, layer again with paan cream and chopped paan / gulkand.
- 6
Top with the third disc and lightly soak. Mask the entire cake with paan-flavoured whipped cream.
- 7
Pipe rosettes in plain white cream on top, sprinkle tutti-frutti or fennel sugar, and refrigerate at least 2 hours.