Lychee Cake With Pink Biscuits
Try this wonderfully flavored lychee cake (aka litchi cake) with pink biscuits. It is a lovely lychee dessert where pink color and tropical flavor make a fancy touch to finish your perfect dinner. Go pink, fresh, and cool!
- Total Time: 3 hours
- Yield: 7 1x
- Category: Cakes
- Method: Baking
- Cuisine: French
Ingredients
Scale
For charlotte:
- 14 pink Champagne biscuits
- 1 Italian Sponge cake
For the Bavarian cream:
- 500 g canned lychee (2 cans of lychee in syrup)
- 1/3 cup + 1 1/2 tablespoons (100 g) sugar
- 4 gelatin sheets
- 1 cup + 4 teaspoons (250 g) whipping cream
- 0.5 oz (15 g) shredded coconut
For the decoration:
- 1 drained lychee
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Instructions
- To make the sponge, follow the Italian Sponge Cake Recipe. Add about 5 drops of red food color to the ready batter and bake as directed. Check the biscuit's readiness with a toothpick: once you remove the clean toothpick out of the sponge, the biscuit is ready.
- Adjust a mousse cake mold to 7 inches/17-18 cm in diameter, line it with the acetate cake collar, and place it on the parchment paper. Even one of the ends of pink biscuits with a serrated knife and arrange them all around the ring.
- Cut the sponge Genoise in two halves crosswise using a serrated knife or a cake lever. Place aside one half and cut a biscuit disk out of another half. The disc's diameter has to be enough to place it at the bottom of the mousse ring lined with biscuits.
- Drain lychees and keep the syrup. Soak the biscuit base of the cake with the lychee syrup.
- To make the Bavarian cream, soak gelatin sheets in cold water for 5 to 10 minutes. Crush the drained lychee (do not forget to keep one whole lychee for the decoration) in a food processor. You will get 1 3/4 cup (400 ml) of the lychee puree.
- Heat the lychee puree with sugar in a saucepan till the sugar is completely dissolved. Remove the pan from heat, add drained gelatin sheets, and mix with a hand whisk. Cover the mixture with plastic film in contact and refrigerate until it colls down.
- Whisk the whipping cream to get the whipped cream. Once the lychee preparation is cold, add the whipped cream, mixing with the hand whisk. Add shredded coconut and mix to combine. Pour the Bavarian cream into the mousse mold and refrigerate the charlotte for at least two hours, better overnight.
- Remove the mousse mold with the acetate film. Make pink crumbs from the remaining half of the pink sponge genoise, using a fork or your hands. Decorate the top of the cake with crumbs and arrange the whole lychee on top.
Notes
- Flavor the sponge with a few drops of rose water while making the cake batter if you prefer.
- Make the sponge cake one day in advance, wrap it in a plastic film, and refrigerate.
- Drain lychee puree with a mesh strainer to obtain lychee juice and follow the same recipe to make the Bavarian cream. You will get the cream smoother than that with the lychee puree.
- Decorate the top of the cake with fresh raspberries or mini-marshmallows if you prefer.
Nutrition
- Serving Size: 1 slice
- Calories: 338
- Sugar: 37.9 g
- Sodium: 26 mg
- Fat: 13.4 g
- Saturated Fat: 7.9 g
- Carbohydrates: 49.8 g
- Fiber: 0.7 g
- Protein: 7.1 g
- Cholesterol: 75 mg