Paan tres leches cake

Paan Tres leches Cake - eggless milk cake with flavors from paan (betel leaves), gulkand (rose petal jam), tutti fruity (candied fruit), and fennel! If you love meetha paan and are looking to add an experience to your dessert, these Paan cake jars are what you need to make!
Garnished with tutti fruity, candied fennel, rose petals, and silver varq, this is a stunning dessert to celebrate Diwali or any festival!
This cake is simple to make, moist, eggless, a treat to the eyes, and a whole new way to enjoy The Meetha paan.
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Ingredients
For Sponge cake
▢1 ½ cup All purpose flour maida 200 grams
▢1 cup curd plain yogurt Room temperature
▢½ cup butter melted
▢1 teaspoon baking powder
▢½ teaspoon baking soda
▢½ cup sugar
▢¼ cup tutty fruity
For milk mixture
▢1 cup evaporated milk You can use whole milk too
▢½ cup condensed milk
▢½ cup heavy cream
▢4 large betel leaves paan leaves
▢2 drops green food gel color Optional
Whipped cream
▢2 cup heavy whipping cream
▢100 grams icing sugar
▢¼ cup gulkand
▢Tutti fruity silver varq, flavored fennel seeds (also known as mukhvas) and rose petals for garnishing.
▢2 drops pink food gel color Optional
Instructions
Pre-prep
Line a 12 x 18-inch pan baking tray with parchment paper and grease it with butter or oil and keep it aside.
Preheat your oven to @350 degrees F (180 degrees C).
Prepare a cake base
Take yogurt (curd) and baking soda in a bowl. Mix it and let it rest for 5 minutes.
Meanwhile, take sugar and melted butter in a bowl, and whisk until sugar is well combined with butter.
Now add curd-baking soda mixture, in sugar butter mixture. Whisk until well combined. Our wet mixture is ready.
Now sift the flour and baking powder directly onto the wet mixture.
Gently fold in the flour and mix until everything is well combined and there are no large flour pockets in the batter.
Tip - Do not over-mix at this stage.
Transfer batter to a 12 x 18-inch pan. Spread the batter evenly.
Place it into the preheated oven and bake the cake at 350 degrees F (180 degrees C) for around 10 to 12 minutes, mine was done in 11 minutes. This is a thin cake layer so it bakes quickly. Check it with a toothpick for its doneness.
Note - Baking time depends on the size of the baking pan you use. If using a smaller baking pan, increase the cooking time. Or you can divide the batter into 2 small baking trays. Always keep an eye while baking in small trays. The time will vary by the size of the pan.
Let the cake cool down, and then using a round cutter, cut the sheet cake layer into 32 rounds. Choose the cookie cutter size according to the size of your jars/glasses. Set this aside.
Note - If you use a smaller baking pan, you will get fewer thick cake roundels.
Make milk mixture
Take condensed milk, evaporated milk, paan leaves, and green color in a blender jar. Blend until smooth. Now take this into a bowl and add heavy cream. Stir together until combined.
Take ½ cup of the milk for filling the pipettes in a bowl. Place it in a refrigerator.
Soak the cake
Take all the cake rounds on a baking tray. Arrange them in a single layer.
slowly pour the 1 ½ cups of milk mixture all over the cake roundels. Tilt the pan so that the milk covers all the cake rounds.
Note - It seems like too much milk. But trust me It’s not!
Cover it with cling wrap and transfer it to the fridge to set completely, and let the liquid absorb into the cake. This will take at least 1 hour.
Gulkand whipped cream
Meanwhile, let’s prepare the whipped cream. You can skip this step and use store-bought whipped cream as well.
Take cold whipping cream in a bowl, add icing sugar and gulkand and beat until stiff peaks form about 2 to 4 minutes.
Note - Make sure your gulkand is very soft. If it’s hard, then first crush it in a blender a bit and then add it to the cream.
Now add the pink color and gently fold it in the whipped cream.
Take 16 cupcake pipettes and fill them with the ½ cup reserved paan milk. Keep it aside. (This step is optional but highly recommended. You may have leftover milk. You can use it in soaking the cake scrapes. It will taste delicious.
Assemble
Take 16 serving jars(mine was a 4 oz jar) and add one sliced cake layer at the bottom.
Pipe some of the prepared gulkand whipped cream on top.
Then top with one more slice of cake roundels. Top with more gulkand whipped cream.
Garnish with some tutti-fruity, rose petals, fennels, rose petals, and silver varq. some falooda sev. Then place the prepared pipettes. Prepared all jars the same way.
Chill them for a couple of hours before serving. While eating, squeeze the paan milk from the pipettes and enjoy!
Detailed Recipe
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[@mangofrutie319]

I’ve said this before and I’ll say again, you deserve way more recognition! This is incredibly thought out and prepared. Thank you 🙏 Happy Diwali 🪔
Will definitely be trying out

[@nitee2100]

superb recipe!!!

[@oragonvlogs]

Yummy!