Happy Laban
HAPPY LABAN is a easy Lebanese recipe that serves 6. 350 calories per serving. Recipe by Village Food Channel on YouTube.
Prep: 29 min | Cook: 30 min | Total: 1 hr 10 min
Cost: $12.77 total, $2.13 per serving
Ingredients
- 1 piece Sponge Cake (store‑bought white forest cake, about 200 g, cut into two layers)
- 200 ml Sweetened Condensed Milk (adds sweetness and moisture)
- 200 ml Whipping Cream (chilled, to be whipped to stiff peaks)
- 100 g Hazelnut Chocolate Spread (Happy Hazelnut Choco Spread, no added preservatives)
- 30 g Unsalted Butter (for greasing the dish)
- 30 g Pistachios, Shelled (roughly chopped for garnish)
- 1 tsp Vanilla Extract (optional, for flavor)
- 2 tbsp Powdered Sugar (optional, for dusting before serving)
Instructions
Grease the Dish
Lightly grease the rectangular baking dish with softened unsalted butter. For an even surface, you can line the bottom with parchment paper.
Time: PT2M
Prepare the Cake Layers
Using a sharp knife, cut the store‑bought sponge cake horizontally into two equal layers.
Time: PT5M
Whip the Cream
In a mixing bowl, combine the chilled whipping cream with vanilla extract. Beat with an electric hand mixer on medium‑high speed until stiff peaks form.
Time: PT5M
Fold in Condensed Milk
Gently fold the sweetened condensed milk into the whipped cream until fully incorporated, being careful not to deflate the mixture.
Time: PT3M
First Cake Layer & Hazelnut Spread
Place the first cake layer on the greased dish. Spread half of the hazelnut chocolate spread evenly over the surface.
Time: PT3M
Add First Cream Layer
Spoon half of the cream‑condensed milk mixture over the hazelnut spread and smooth it with a spatula.
Time: PT3M
Second Cake Layer & Remaining Fillings
Place the second cake layer on top. Repeat by spreading the remaining hazelnut chocolate spread, then the rest of the cream mixture.
Time: PT5M
Chill to Set
Cover the assembled dessert with plastic wrap and refrigerate for at least 30 minutes so the flavors meld and the dessert firms up.
Time: PT30M
Temperature: 4°C
Garnish and Serve
Before serving, sprinkle the top with chopped pistachios and a light dusting of powdered sugar.
Time: PT3M
Nutrition Facts
- Calories
- 350
- Protein
- 5 g
- Carbohydrates
- 45 g
- Fat
- 18 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Dairy, Tree nuts, Gluten
Ingredient Substitutions
- Instead of Sponge Cake: homemade sponge cake, pound cake
- Instead of Sweetened Condensed Milk: evaporated milk + 2 tbsp sugar
- Instead of Whipping Cream: heavy cream
- Instead of Hazelnut Chocolate Spread: Nutella, other hazelnut spreads
- Instead of Unsalted Butter: margarine
- Instead of Pistachios, Shelled: almonds, walnuts
- Instead of Vanilla Extract: almond extract
- Instead of Powdered Sugar: icing sugar
Equipment Needed
- Rectangular Baking Dish
- Mixing Bowl
- Electric Hand Mixer
- Spatula
- Sharp Knife
- Measuring Cup
- Refrigerator
Critical Steps — Do Not Skip
- Greasing the dish to prevent sticking
- Whipping the cream to stiff peaks
- Chilling the assembled dessert for proper set
Chef Tips from the Video
- Use room‑temperature cake for easier spreading.
- An offset spatula gives a smoother finish on each layer.
- For extra crunch, toast the pistachios lightly before garnish.
Troubleshooting
Cream mixture becomes runny after adding condensed milk.
Fold the condensed milk in gently and chill the mixture for 10 minutes before spreading.
Cake becomes soggy.
Use a drier sponge cake or lightly toast the cake layers before assembly.
Hazelnut spread is too thick to spread.
Warm the spread for 5‑10 seconds in the microwave, then stir.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; texture may change.
Room temperature: Can sit at room temperature for up to 2 hours after removal from fridge.
Make-Ahead Tips
- Assemble the dessert a day ahead and keep refrigerated; flavors improve.
- If preparing for a party, keep the garnish separate and add just before serving.
Frequently Asked Questions
What is the cultural significance and history of Labneh‑style desserts in Lebanese cuisine?
Labneh desserts trace back to traditional Lebanese dairy dishes where strained yogurt was sweetened and layered with nuts and syrups. Over time, modern versions incorporate cake, whipped cream, and chocolate spreads, blending old‑world flavors with contemporary convenience.
What are the traditional regional variations of Labneh desserts in Lebanese cuisine?
In coastal Lebanon, Labneh desserts often feature rose water and pistachios, while inland versions may include orange blossom water and walnuts. Some regions add a thin layer of honey‑sweetened tahini for extra richness.
How is Happy Labneh traditionally served in Lebanon?
Traditionally, it is cut into bite‑size squares, drizzled with a light honey or rose‑water syrup, and served chilled as a dessert after a main meal or during festive gatherings.
On what occasions is Labneh dessert commonly enjoyed in Lebanese culture?
Labneh‑style desserts are popular at family celebrations, weddings, Ramadan iftar tables, and during the spring festivals of Easter and Easter Monday in Christian communities.
What authentic ingredients are used in traditional Lebanese Labneh desserts versus the Happy Labneh version?
Traditional recipes rely on fresh Labneh, honey, rose or orange blossom water, and toasted nuts. The Happy Labneh version substitutes Labneh with a sweetened whipped‑cream mixture and uses a hazelnut chocolate spread for a modern twist.
What other Lebanese dishes pair well with Happy Labneh dessert?
Serve it alongside a light mint tea, fresh fruit salads with pomegranate, or a platter of baklava for a richer dessert spread.
What are the most common mistakes to avoid when making Happy Labneh dessert at home?
Common errors include over‑whipping the cream, using a very moist cake that makes the layers soggy, and not chilling the dessert long enough for it to set properly.
Why does this Happy Labneh recipe use whipped cream mixed with condensed milk instead of a cooked custard?
The whipped‑cream method keeps the dessert no‑bake, preserving the light texture and allowing a quick preparation while still delivering a rich, sweet flavor that mimics a custard without the heat‑induced curdling risk.
Can I make Happy Labneh ahead of time and how should I store it?
Yes, assemble the dessert up to step 8, cover tightly, and refrigerate for up to 24 hours. Keep the pistachio garnish separate and add just before serving to retain crunch.
What texture and appearance should I look for when the Happy Labneh is done?
The dessert should be firm enough to slice cleanly, with glossy layers of hazelnut spread and a smooth, creamy interior. The top should show a light dusting of powdered sugar and bright green pistachios.
What does the YouTube channel Village Food Channel specialize in?
Village Food Channel focuses on simple, home‑style Indian and South‑Asian recipes that use readily available ingredients, often highlighting quick, budget‑friendly meals and traditional festive dishes.
How does the YouTube channel Village Food Channel's approach to Lebanese‑style desserts differ from other cooking channels?
Village Food Channel blends authentic Lebanese flavors with Indian kitchen shortcuts, using store‑bought components like hazelnut chocolate spread to create a fast, no‑bake version that appeals to busy home cooks, unlike channels that stick to traditional, labor‑intensive methods.
Last updated: August 31, 2026
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