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Lychee Cake With Pink Biscuits

Lychee Cake With Pink Biscuits
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Indulge in the delightful Lychee Cake With Pink Biscuits, a stunning dessert that combines vibrant colors and refreshing tropical flavors. This cake features a soft sponge base layered with luscious lychee mousse, all encased in beautiful pink biscuits. Perfect for any celebration, from birthdays to elegant dinner parties, this cake is not only visually appealing but also easy to prepare, making it ideal for novice bakers. The light texture and fragrant taste of lychee create a memorable finale to your meal that will impress your guests and leave them craving more.

Ingredients

Scale
  • 14 pink sparkling grape juice 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
  • 1 drained lychee (for decoration)

Instructions

  1. Prepare the Italian sponge cake with red food coloring as directed and allow it to cool.
  2. Set up a mousse mold lined with acetate film. Cut the pink biscuits to fit snugly around the sides.
  3. Slice the sponge cake horizontally; soak the base in reserved lychee syrup.
  4. Soak vegan gelatin sheets in cold water, then puree drained lychees until smooth.
  5. Heat pureed lychee with sugar until dissolved. Stir in the gelatin until combined and let cool.
  6. Whip cream to soft peaks; gently fold into the cooled lychee mixture along with shredded coconut.
  7. Pour the mousse over the soaked biscuit base in the mold and refrigerate for at least two hours.
  8. Carefully release from the mold, decorate with crumbs and whole lychee on top.

Nutrition

Find it online: https://musttrymeals.com/lychee-cake-with-pink-biscuits/

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