| Ingredient | Method |
| Cake : 4B egg yolks 20g caster sugar 70g veg oil 100g milk 90g LP flour 10g rose powder 2-3g korea pink food colouring 4B egg whites 60g caster sugar 1/4tsp cream of tartar Preparation: 2 canned lychee in syrup Crunchy layer: combine well 70g white chocolate coins, melted 10g butter, melted 3-4g rose powder 60g Pailleté Feuilletine Mousse: 15g gelatin powder 40g hot water 1/3tsp salt 40g caster sugar 450g heavy cream, chilled 310g (drained weight) canned lychee pulp +65g canned lychee syrup +25g lychee powder, blend into smooth Filling: 120g (drained weight) canned lychee pulp and cut into small | Cake 1. Line a 8 inch cake pan with parchment paper. 2. Preheat oven to 160C. 3. Place egg whites in mixing bowl and beat at high speed for 30 sec until slightly foamy. 4. Gradually add in sugar and beat until firm peaks form. 5. In another bowl, beat egg yolks, veg oil and milk until well combined about 1 minute. 6. Add sifted flour and fold until just combined. 7. Using a whisk, fold one-third of the egg whites mixture into the flour mixture to lighten it. 8. Fold in remaining cream using a rubber spatula. 9. Pour into cake pan and tap pan on the counter to remove air bubbles. 10. Smooth the top of batter by using spatula, to remove any remaining bubbles. 11. Bake in preheated over for 30-35 minutes or until top is evenly browned. 12. Remove pan from over and get ready to use "drop treatment" by dropped it from a one foot height onto the counter to release pressure and to prevent shrinkage. 13. Cut 4 of horizontal slice from the cake 1cm deep. Crunchy layer ~Microwave white chocolate coins and butter for few seconds until melted. ~Mix with rose powder and stir well. ~Pour Pailleté Feuilletine and mix well. ~Place into the 7' mould and press gently. ~Chill to harden. Mousse ~Sprinkle the gelatin powder into hot water and sit for 5 minutes. Microwave for few seconds until melted. ~Place blended lychee into gelatin mixture , and mix well. ~Using a stand mixer, whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form. ~Using a whisk, fold one-third of the cream into the lychee gelatin mixture to lighten it. Fold in remaining cream using a rubber spatula. |
| Assembly: 1. Place first layer of the cake into the 8" removable cake pan, place mousse over it and lychee pulp and flatten it. 2. Repeat step1 for second-third layer cake. 3. Place crunchy layer and press it gently, and carefully place mousse on top. 4. Place the last layer of the cake. 5. Pour the remaining mousse into it. 6. Chill for overnight. 7. Remove from the mould. Decorate as desired if needed. | |
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