Lychee Cake With Pink Biscuits
Indulge in the delightful Lychee Cake With Pink Biscuits, a refreshing dessert that’s perfect for any celebration. This cake features a light and airy lychee mousse layered between vibrant pink biscuits, creating an eye-catching presentation that is sure to impress your guests. The combination of tropical fruit flavors and creamy textures makes it not only a treat for the taste buds but also a stunning centerpiece for your dining table. Easy to prepare and visually appealing, this cake is ideal for birthdays, brunches, or any special occasion. Enjoy the luscious blend of lychee and coconut while savoring the lightness of whipped cream topping.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
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 Italian sponge cake by adding red food coloring to the batter before baking.
- Line a mousse mold with acetate and arrange pink biscuits around the edge.
- Cut the sponge cake into two halves, soak one half in lychee syrup, and place it at the bottom of the mold.
- Blend drained lychees into a puree and mix with dissolved vegan gelatin and warm sugar until smooth.
- Whip cream to soft peaks and gently fold into the cooled lychee mixture along with shredded coconut.
- Pour the mousse into the mold over the biscuit base, refrigerate for at least two hours (preferably overnight).
- Once set, decorate with biscuit crumbs and a whole lychee.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 220
- Sugar: 23g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Find it online: https://juliataste.com/lychee-cake-with-pink-biscuits/