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Aromatic Paan Cake: Vegan & With Wheat Flour

This Paan Cake is a treat for all especially Paan Lovers.
Course Dessert
Cuisine Indian

Ingredients
  

For The Cake

  • 1 Cup Wheat Flour
  • 1 tsp Baking Soda
  • Pinch Of salt
  • 1/4 Cup Powdered Rock sugar
  • 3 Pc Meetha Paan Readymade
  • 3/4 Cup Water
  • 1/2 Tbsp Vinegar

For the icing

  • 2 Rings Polo Or Peppermint
  • 250 ml Whipping Cream
  • 1 Pc Meetha Paan
  • Pinch Of Green Colour
  • 2 Tbsp Icing Sugar

Instructions
 

For The Cake

  • Grease a 6'' cake pan and keep it aside.
  • Sift wheat flour, salt and baking soda 3 to 4 times.
  • Take 3 Meetha Paan in the blender along with some water (1/2 cup) and puree it.
  • In a big bowl, take sifted flour, powdered rock sugar, and Paan Puree.
  • Mix everything with light hands.
  • Add more water as it should be of ribbon consistency.
  • Lastly, add vinegar. Give it a final mix.
  • Put the batter in the greased baking pan.
  • Tap it to release air bubbles, if any.
  • Start preheating the oven at 180 degrees C.
  • Bake for 30 to 35 minutes till a skewer inserted comes out clean.
  • After taking it out of the oven, wait for 8 to 10 minutes, until it cools down a bit, then loosen its edges using a butter knife.
  • Invert it on a wire rack and let it cool down completely.
  • Once cool, wrap them in cling film and keep in refrigerator at least for 2 to 3 hours. If possible, overnight.

Whip Cream

  • Keep an empty bowl and beater blades in the freezer for a minimum of 15 minutes.
  • Take the thawed whipping cream in the frozen bowl.
  • Keep it on a bed of ice cubes and using an electric beater, start by whipping at low speed and gradually increase the speed.
  • When soft peaks are formed, add icing sugar and a pinch of green colour.
  • Whip till you get stiff peaks. It will take 4 to 5 minutes.
  • Keep it covered in refrigerator till use.

Assembly

  • Dissolve Polo in 1/4 cup water.
  • Coarsely grind 1 Meetha Paan in the grinder. Do not use any water.
  • Take out the cake, divide it into 2 parts using a thread.
  • Put Polo (mint candy) mixed water, using a spoon, on both the cakes. Repeat after 2-3 minutes. This is done to make the cake moist. The water seeps in making the cake moist and also flavourful. ( Usually, we use sugar syrup but since this is a special cake we are using mint flavoured water)
  • Take the cake board. Put little cream on it. This is done so that the cake sticks there and does not move later on.
  • Put the lower part of the cake on it.
  • Put a dollop of whipped cream and spread it roughly covering the lower cake, then spread the Paan mixture.
  • Put the other cake on the lower cake.
  • Cover it with whipped cream using a spatula. This is called crumb coat. Don’t try to get it smooth at this stage. Keep it in the refrigerator for at least 15 minutes.
  • Take it out, again apply a coating of whipped cream.
  • Once covered with cream, decorate with cream roses, tooti fruiti, Paan leaf, roses etc.
  • Chill it in the refrigerator.
  • Serve with love.

Notes

  1. Sifting is very important, especially in wheat cakes. You just can’t avoid it. For a fluffy and spongy cake sift at least 5 to 6 times.
  2. Always invert the cake on a wire rack otherwise they may get soggy from the bottom.
  3. The quantity of water may vary little depending upon the absorption capacity of flour. 
  4. Substitute rock sugar with equal quantity of refined sugar.
  5. I bake in microwave convection and it gets preheated quickly in about 4 minutes. If baking in Otg, then preheat it for 15 minutes and therefore start preheating accordingly, may be at the time of sifting the flour only.
Keyword Gulkand Cake, Pandhal Cake