Lychee Cake With Pink Biscuits
Indulge in the tropical delight of Lychee Cake With Pink Biscuits, a stunning dessert that combines the unique sweetness of lychee with vibrant pink biscuits. This elegant cake is perfect for special occasions or casual gatherings, offering a visually captivating presentation that will impress your guests. With its airy sponge base soaked in luscious lychee syrup and a smooth whipped cream topping, each bite delivers a refreshing burst of flavor that melts in your mouth. Easy to make yet remarkably beautiful, this cake is sure to become a favorite at any celebration.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: Serves 8
- 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
Instructions
- Prepare the sponge cake by adding red food color and baking it as directed.
- Set up your mousse mold and line it with pink biscuits.
- Slice the sponge into two halves; use one half for the base.
- Soak the biscuit base with reserved lychee syrup.
- Make lychee puree by processing drained lychees and combining it with heated sugar until dissolved.
- Mix in soaked vegan gelatin, cool the mixture, then fold in whipped cream and shredded coconut.
- Pour into the mousse mold and chill for at least two hours.
- Decorate with pink crumbs and whole lychee before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 185
- Sugar: 18g
- Sodium: 20mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Find it online: https://epichistorian.com/lychee-cake-with-pink-biscuits/