Lychee Cake With Pink Biscuits
Indulge in a delightful treat with this Lychee Cake With Pink Biscuits. This stunning dessert features a vibrant pink biscuit base paired with a luscious lychee filling, making it the perfect addition to any celebration or as a refreshing after-dinner sweet. The tropical flavor of lychee combined with the airy texture of whipped cream creates an elegant dessert that is both visually appealing and delicious. Impress your guests with this easy-to-follow recipe that elevates your dessert game while keeping it light and refreshing.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Serves 10 1x
- 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 Italian sponge cake according to your recipe, adding red food color to the batter before baking.
- Set up a mousse mold lined with acetate and arrange the pink biscuits around it.
- Cut the sponge cake to create a base, soak in lychee syrup, and place it in the mold.
- Puree drained lychees and dissolve sugar with heated puree; mix in softened vegan gelatin.
- After cooling, fold in whipped cream and shredded coconut, then pour into the mold.
- Refrigerate until set (at least two hours), then decorate before serving.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 210
- Sugar: 18g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Find it online: https://recipzy.com/lychee-cake-with-pink-biscuits/