Description
Indulge in the tropical delight of Lychee Cake With Pink Biscuits, an exquisite dessert that effortlessly combines vibrant colors with refreshing flavors. This stunning cake features a luscious lychee filling nestled between airy layers of pink biscuits and creamy whipped topping. Perfect for birthdays, celebrations, or simply satisfying your sweet tooth, this cake is sure to impress your guests with its elegant presentation and delightful taste. Easy to make and customizable to your liking, you can enjoy a slice of paradise any time you wish.
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
- 1 lychee for decoration
Instructions
- Prepare the Italian sponge cake, adding red food coloring before baking.
- Set up a mousse mold lined with acetate film and arrange pink biscuits around it.
- Cut the sponge cake into layers, reserving one half for the base.
- Soak the biscuit base in lychee syrup for extra flavor.
- Blend drained lychees into a puree and dissolve sugar with it on heat.
- Add soaked vegan gelatin sheets to the warm mixture; cool completely.
- Whip cream until stiff peaks form, then fold into the cooled lychee mixture with shredded coconut.
- Pour into the prepared mold and refrigerate for at least two hours or overnight.
- Decorate with leftover crumbs and a whole lychee before serving.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 24g
- Sodium: 30mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg