Heartfelt thanks to Susan Kwek for baking this awesome cake to celebrate Plate & Palate's 1st year anniversary!
Lychee Martini Cake by Susan Kwek
https://www.facebook.com/groups/platepalate/permalink/896578387063129/
Lychee Martini Mousse Cake
Pre soaked 100g of Lychee in Lychee Liquor for at least 3 days
1 sponge cake
Ingredients:-
110g Lychee puree
3 tsp gelatine powder with 40ml water
45g Lychee Liquor
100g drained soaked Lychee (cut into bits)
50g egg whites
25g fine sugar
110g whipped cream
Method:-
1. Dissolve gelatine in water over double boil method
2. Place Lychee puree in a pot and heat it under low fire using double boil method until mixture is slightly boil. Remove it and add in the gelatine and stir until well combined. Leave it aside till mixture cool down.
3. When Lychee mixture has cooled down, add in the Lychee Liquor.
4. Combine egg white and sugar together and mix well using a hand whisk. Place it over a double boiler and continue to whisk till sugar dissolve. Remove from heat and use a hand mixer and beat it till firm (close to soft peak).
5. In another bowl, whisk whipping cream until soft peaks.
6. Combine all mixture and fold in the whipped whipping cream.
To assemble the cake -
1. Slice a sponge cake into 3 pieces.
2. Place 1st layer of sliced cake into a 7 inch mould and brush some lychee syrup/liquor onto the cake and pour half of the Lychee mousse (180g ), then add some lychee bits onto the cake. Repeat with the 2nd layer. Finally place the 3rd layer of the cake and chill it in the refrigerator for 4 hours. Then decorate...
https://www.facebook.com/groups/platepalate/permalink/896578387063129/
Lychee Martini Mousse Cake
Pre soaked 100g of Lychee in Lychee Liquor for at least 3 days
1 sponge cake
Ingredients:-
110g Lychee puree
3 tsp gelatine powder with 40ml water
45g Lychee Liquor
100g drained soaked Lychee (cut into bits)
50g egg whites
25g fine sugar
110g whipped cream
Method:-
1. Dissolve gelatine in water over double boil method
2. Place Lychee puree in a pot and heat it under low fire using double boil method until mixture is slightly boil. Remove it and add in the gelatine and stir until well combined. Leave it aside till mixture cool down.
3. When Lychee mixture has cooled down, add in the Lychee Liquor.
4. Combine egg white and sugar together and mix well using a hand whisk. Place it over a double boiler and continue to whisk till sugar dissolve. Remove from heat and use a hand mixer and beat it till firm (close to soft peak).
5. In another bowl, whisk whipping cream until soft peaks.
6. Combine all mixture and fold in the whipped whipping cream.
To assemble the cake -
1. Slice a sponge cake into 3 pieces.
2. Place 1st layer of sliced cake into a 7 inch mould and brush some lychee syrup/liquor onto the cake and pour half of the Lychee mousse (180g ), then add some lychee bits onto the cake. Repeat with the 2nd layer. Finally place the 3rd layer of the cake and chill it in the refrigerator for 4 hours. Then decorate...
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