Lychee Cake With Pink Biscuits
Indulge in the delightful experience of Lychee Cake With Pink Biscuits, a refreshing dessert that beautifully combines the exotic sweetness of lychee with a stunning pink presentation. This light and airy cake is perfect for any occasion, from festive celebrations to casual gatherings. The vibrant pink biscuits add an eye-catching touch, while the creamy lychee filling provides a luscious texture that will leave your guests craving more. Easy to prepare with simple ingredients, this recipe is a must-try for anyone looking to impress with minimal effort.
- 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 (in syrup)
- 100 g sugar
- 4 vegan gelatin sheets
- 250 g whipping cream
- 15 g shredded coconut
- 1 drained lychee for decoration
Instructions
- Prepare the sponge cake by adding red food color before baking.
- Set up the mousse mold and line it with an acetate collar.
- Create a biscuit base by cutting and soaking the sponge in reserved lychee syrup.
- Puree the drained lychees and mix with heated sugar and soaked gelatin until dissolved.
- Fold whipped cream into the cooled lychee mixture and pour into the mold.
- Chill for at least two hours or overnight.
- Decorate with pink crumbs and a whole lychee before serving.
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 330
- Sugar: 24g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Find it online: https://happycookingtime.com/lychee-cake-with-pink-biscuits/