Description
Indulge in the tropical delight of Lychee Cake With Pink Biscuits, a stunning dessert that beautifully combines vibrant colors and refreshing flavors. This exquisite cake features layers of light Italian sponge cake, infused with sweet lychee filling and topped with a luscious whipped cream layer. The pink biscuits add a charming touch, making it perfect for any celebration or as a special treat at home. Each bite is not only visually appealing but also offers a delightful taste experience that will impress your guests. Try this easy recipe and elevate your dessert game to new heights!
Ingredients
- Pink chicken sparkling grape juice biscuits
- Italian sponge cake
- Canned lychee
- Sugar
- Vegan gelatin sheets
- Whipping cream
- Shredded coconut
Instructions
- Prepare the Italian sponge cake batter, adding red food coloring before baking until a toothpick comes out clean.
- Set up a 7-inch mousse cake mold lined with acetate film and arrange pink biscuits around the edges.
- Cut the sponge cake into halves; soak one half in lychee syrup and create a disk from the other half for the base.
- Puree drained lychees in a food processor, combine with heated sugar until dissolved, and mix in soaked vegan gelatin sheets.
- Whisk whipping cream until fluffy; gently fold it into the cooled lychee mixture, then pour it into the mold.
- Refrigerate for at least 2 hours or overnight before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 22g
- Sodium: 60mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg