Description
Indulge in the refreshing flavors of our Lychee Cake With Pink Biscuits, a tropical dessert that combines the sweetness of lychee with a visually stunning pink biscuit base. This elegant cake is perfect for any occasion, be it a birthday party or a casual gathering. Its light and creamy layers are complemented by the delightful crunch of pink biscuits, making it an irresistible treat for both the eyes and palate. Effortlessly impress your guests with this unique dessert that brings together vibrant colors and exotic flavors.
Ingredients
Scale
- 14 pink champagne biscuits
- 1 Italian sponge cake
- 500 g canned lychee (in syrup)
- 100 g sugar
- 4 vegan gelatin sheets
- 250 g whipping cream
- 15 g shredded coconut
Instructions
- Prepare the Sponge Cake: Add red food coloring to the sponge batter before baking. Check doneness with a toothpick.
- Set Up Mousse Mold: Line a 7-inch mold with acetate and arrange pink biscuits around the edges.
- Cut Sponge Cake: Slice the sponge horizontally and create a disk for the base.
- Soak Biscuit Base: Use lychee syrup to soak the bottom sponge layer.
- Make Lychee Mixture: Soak vegan gelatin, blend drained lychees into puree, and heat with sugar until dissolved.
- Whip Cream: Whisk cream to soft peaks and fold into cooled lychee mixture along with shredded coconut.
- Assemble Cake: Pour the cream mix into the mold and refrigerate for at least two hours until set.
- Serve: Decorate with pink crumbs from leftover sponge and whole lychees.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 28g
- Sodium: 65mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: Fresh lychees can be used instead of canned for an enhanced flavor. Experiment with toppings like edible flowers or additional fruit purees.