Description
Indulge in the refreshing delight of Lychee Cake With Pink Biscuits, a tropical dessert that perfectly balances vibrant flavors and stunning visuals. This cake features layers of luscious lychee mousse set atop a base of pink, sparkling grape juice biscuits. Ideal for any occasion, from birthdays to elegant gatherings, this dessert not only tantalizes the taste buds but also serves as an eye-catching centerpiece. With easy-to-follow instructions and accessible ingredients, even novice bakers can achieve success with this delightful treat. Get ready to impress your guests with a light and fruity dessert that brings a touch of the tropics to your table!
Ingredients
Scale
- 14 pink chicken sparkling grape juice biscuits
- 1 Italian sponge cake
- 500 g canned lychee (2 cans)
- 100 g sugar
- 4 vegan gelatin sheets
- 250 g whipping cream
- 15 g shredded coconut
Instructions
- Prepare the sponge cake by adding red food coloring to the batter and baking until a toothpick comes out clean.
- Set up a mousse mold lined with an acetate collar and arrange the pink biscuits around it.
- Slice the sponge cake into two halves; soak one half with drained lychee syrup and place it at the bottom of the mold.
- Create lychee puree by blending drained lychees, then dissolve soaked vegan gelatin in heated puree mixed with sugar.
- Whip the cream until soft peaks form, then fold it into the cooled lychee mixture along with shredded coconut.
- Pour into the mold and refrigerate for at least two hours or overnight.
- Decorate with pink crumbs and whole lychee before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 25g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg