Description
Indulge in the delightful experience of our Lychee Cake With Pink Biscuits, a stunning dessert that perfectly marries tropical flavors with vibrant aesthetics. This refreshing cake features a luscious lychee cream layered between soft sponge cake and adorned with eye-catching pink biscuits, making it an ideal centerpiece for any celebration.
Ingredients
Scale
- 14 pink champagne biscuits
- 1 Italian sponge cake
- 500 g canned lychee (or fresh)
- 1/3 cup + 1 ½ tablespoons sugar
- 4 vegan gelatin sheets
- 250 g whipping cream
- Shredded coconut for topping
Instructions
- Prepare the Italian sponge cake batter and add red food coloring; bake until a toothpick comes out clean.
- Set up a mousse cake mold lined with acetate and arrange pink biscuits around the edge.
- Cut the sponge in half, soak the bottom layer with lychee syrup, and fit into the mold.
- Soak gelatin sheets, blend lychees into puree, heat with sugar until dissolved, mix in gelatin.
- Whip cream until fluffy; fold in cooled lychee mixture and shredded coconut.
- Pour into the mold and refrigerate for at least two hours or overnight.
- Remove from the mold, decorate with crumbs and a whole lychee on top.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 280
- Sugar: 26g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 30mg