Description
Indulge in the delightful flavors of our Lychee Cake With Pink Biscuits, a stunning dessert that combines tropical freshness with an elegant presentation. This cake features vibrant pink layers and a luscious lychee filling, making it a perfect centerpiece for any gathering. With refreshing flavors and a light texture, it’s ideal for birthdays, anniversaries, or simply to treat yourself. Easy to prepare with simple steps and accessible ingredients, this cake is sure to impress your guests while satisfying your sweet tooth.
Ingredients
Scale
- 14 pink chicken sparkling grape juice biscuits
- 1 Italian sponge cake
- 500 g canned lychee (2 cans)
- 100 g sugar
- 4 plant-based vegan gelatin sheets
- 250 g whipping cream
- 15 g shredded coconut
Instructions
- Prepare the Italian sponge cake by adding red food coloring to achieve a pink hue before baking.
- Assemble a mousse cake mold lined with an acetate collar and arrange pink biscuits around the mold.
- Cut the sponge cake in half; use one half as the base by soaking it in lychee syrup.
- Make lychee puree by blending drained lychees and heating with sugar; dissolve soaked vegan gelatin into the mixture.
- Fold whipped cream into the cooled lychee mixture and pour into the mold over the biscuit base.
- Refrigerate for at least two hours or overnight for best results.
- Once set, remove from the mold, decorate with sponge crumbs and whole lychee on top.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 265
- Sugar: 24g
- Sodium: 55mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg