Paan Cake



For Pista Sponge

  1. Mix Tegral Satin Pistachio velvet Egg Free & water at slow speed for 1 minute & then at medium speed for 3 minutes.
  2. Add oil & mix at slow speed for 1 minute/ till oil gets evenly mixed.
  3. Pour the batter in a greased mould (put 25% more batter as it has dence texture then other sponge) & bake at 180 °C for 25-30 minutes or till baked.

For Paan Mousse

  1. Chop the Belcolade White Selection , keep it in the bowl & add Bavarois to it.
  2. Pour warm cream around 76⁰C on the Belcolade Blanc Selection, hold it for 2 min & then stir till it become lump free & smooth.
  3. Whip both normal & Non- sweet whip cream to semi whip cream consistancy, fold to the above ganache at around 40⁰C.
  4. Fold melted Cocoa Butter to above mousse.
  5. Divide the mousse into two halfs, in one half fold the paan paste & another half will be used on sides & finishing of the cake.

For Cocoa Butter Spray

  1. Melt cocoa butter & Belcolade Blank  selection
  2. Add fat soluble colour & all together


  1. Take an 8ʺ metal ring which is lined with cling wrap on one side & lined with mousse strip on side of the walls.
  2. Pipe the white chocolate mousse to 40% of the ring then spread it to the sides of the ring.
  3. Push the first layer of Pista sponge in to it of  6ʺ diameter, Soak with mild sugar syrup & pipe the Paan mousse on it, follow this one more time & top with final layer of sponge on it by the leveling with the side of the ring
  4. Freeze for 6 hours, demould it upside down.
  5. Spray with coco butter spray ( note:  before spraying the products should be on or below -16°C to get the best result)
  6. Decorate the cake with Leaf garnishes made with Carat Coverlux White with green colour in it as shown in the picture.

Paan Cake for Holi!

Author: Chef Ashish Vhatkar

Complexity level:  


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