Description
Indulge in the tropical delight of Lychee Cake With Pink Biscuits, a visually stunning dessert perfect for any occasion. This unique cake features a light and airy sponge infused with succulent lychee, enveloped by vibrant pink biscuits that catch the eye and tantalize the taste buds. Topped with a creamy lychee mousse and shredded coconut, this treat brings a refreshing sweetness to your table. Ideal for birthdays, anniversaries, or casual gatherings, this cake is not only delicious but also easy to prepare, making it a hit among novice bakers and seasoned chefs alike. Elevate your dining experience with this exquisite dessert that promises to impress!
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
Instructions
- Bake the Italian sponge cake, adding red food coloring for a pink hue. Cool completely.
- Line a mousse mold with acetate film and arrange trimmed pink biscuits around it.
- Cut the sponge in half; place one half as the base and soak in lychee syrup.
- Puree drained lychees in a food processor.
- Soak vegan gelatin sheets in cold water; heat lychee puree with sugar until dissolved, then add gelatin.
- Whip cream until fluffy; fold into cooled lychee mixture along with shredded coconut.
- Pour mousse into the mold and refrigerate for at least two hours.
- Once set, remove from mold, crumble remaining sponge on top, and decorate with whole lychee.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 190
- Sugar: 22g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 30mg