Description
Indulge in the tropical delight of Lychee Cake With Pink Biscuits, a stunning dessert that seamlessly blends sweet lychee flavors with a vibrant pink presentation. This refreshing cake features a delightful lychee mousse layered on a soft Italian sponge base, all encased with charming pink biscuits. Perfect for birthdays, celebrations, or as a special treat to brighten your day, this recipe is easy to follow and can be prepared ahead of time. Serve it chilled for an elegant finish to your dinner parties or casual gatherings, and watch your guests be enchanted by both its taste and appearance.
Ingredients
Scale
- 14 pink chicken sparkling grape juice biscuits
- 1 Italian sponge cake
- 500 g canned lychees (2 cans in syrup)
- 100 g sugar
- 4 vegan gelatin sheets
- 250 g whipping cream
- 15 g shredded coconut
- 1 whole lychee (for decoration)
Instructions
- Prepare the Italian sponge cake by adding red food coloring to create a pink batter and bake accordingly.
- Set up the mousse mold, lining it with acetate film, and arrange the pink biscuits around the edges.
- Cut the sponge cake into two halves; soak one half in the reserved lychee syrup.
- Blend drained lychees into a puree and heat with sugar until dissolved. Add soaked vegan gelatin sheets and mix until smooth.
- Whip the cream to soft peaks and gently fold into the cooled lychee mixture along with shredded coconut.
- Pour the lychee mousse into the mold and refrigerate for at least two hours, or overnight for best results.
- Decorate with biscuit crumbs and place a whole lychee on top before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 330
- Sugar: 32g
- Sodium: 45mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg