Lychee Cake With Pink Biscuits
Indulge in the delightful flavors of this Lychee Cake With Pink Biscuits, a stunning dessert that brings a tropical twist to any gathering. Combining the unique taste of lychee with a beautiful pink hue, this cake is not just visually appealing but also bursting with refreshing flavors. Layered between soft sponge and rich cream, it’s perfect for birthdays, anniversaries, or simply as a sweet treat to enjoy on a warm day. The straightforward recipe ensures that even novice bakers can impress their guests with this elegant dessert. Prepare it ahead of time for an even more enjoyable experience after chilling overnight!
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately 8
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 14 pink chicken sparkling grape juice biscuits
- 1 Italian sponge cake
- 500 g canned lychee
- 100 g sugar
- 4 vegan gelatin sheets
- 250 g whipping cream
- 15 g shredded coconut
Instructions
- Prepare the sponge cake by adding red food color and baking.
- Set up the mousse mold with lined pink biscuits.
- Cut the sponge into layers and soak the base in lychee syrup.
- Create lychee puree and mix with dissolved vegan gelatin and sugar.
- Whip cream and fold into the cooled lychee mixture.
- Assemble in the mold, refrigerate for at least two hours or overnight.
- Once set, decorate with pink crumbs and whole lychees before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 25g
- Sodium: 30mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Find it online: https://recipesbypenelope.com/lychee-cake-with-pink-biscuits/