Description
A delightful cake made with sweet canned lychees, infused with lemon and topped with fluffy cream and fresh fruits.
Ingredients
Scale
- 1 can Canned Lychees
- 1 cup Cake Flour
- 1 tbsp Baking Powder
- 0 tsp Coarse Kosher Salt
- 0 cups Granulated Sugar
- 4 large Egg Yolks
- 4 large Egg Whites
- 1 tbsp Lemon Juice
- 1 tbsp Lemon Zest
- 1 cup Heavy Cream
- 0 cups Mascarpone
- 0 cups Confectioners’ Sugar
- 1 tbsp Powdered Fruit Pectin
- 1 tbsp Rose Water
- 1 cup Lychee Sauce
- Fresh Fruits (Assorted lychees, strawberries, kiwi, mandarin oranges)
Instructions
- Simmer 1 cup of lychee juice in a saucepan over medium heat for about 15-20 minutes, stirring occasionally, until it thickens. Set aside to cool.
- Blend 1 cup of canned lychees until smooth, then strain to remove pulp. In a saucepan, simmer the strained lychee puree with 1 tablespoon of powdered fruit pectin and cool. Mix in 1 tablespoon of rose water.
- In a large bowl, whisk together 1 ½ cups of cake flour, 1 tablespoon of baking powder, and ½ teaspoon of coarse kosher salt until well combined.
- In a double boiler, gently heat 4 egg yolks until creamy, then combine them with ½ cup of the cooled lychee glaze. Fold in 4 whipped egg whites gently until no streaks remain for a light batter.
- Pour the batter into prepared cake pans and bake at 350°F (175°C) for 23-28 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes before transferring to a wire rack.
- Once the cakes are completely cool, brush both layers with the reserved lychee glaze to infuse moisture and flavor.
- In a mixing bowl, whip 1 cup of heavy cream, ½ cup of mascarpone cheese, and ½ cup of confectioners’ sugar until stiff peaks form. Gently fold in 1 tablespoon of rose water.
- Layer the cooled cake with the lychee filling and cream, frosting the top and sides with the remaining cream. Decorate beautifully with fresh fruits and a drizzle of the lychee glaze.
- Chill before serving to set.
Notes
- This cake can be made gluten-free by substituting cake flour with a gluten-free blend.
- Ensure the cakes are completely cool before applying the glaze.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 slice