Lychee Rose Creamy Cake

 

Ingredient	Method
Cake : 5B egg yolks 20g caster sugar 75g veg oil  100g milk  95g LP flour   10g rose powder  2g red yeast powder 1tsp baking powder 5B egg whites 50g caster sugar 1/4tsp cream of tartar    Rose glaze (mix well): 10g rose powder 10g coconut milk powder 40g condensed milk 15g hot water Rose Gelee:  10g gelatin powder 70g hot water 40g rose glaze  Rose cream mousse (fold til combined): 200g cream cheese filling   remaining rose glaze White Chocolate cream (fold til combined): 350g white chocolate cream 40g lychee powder 10g coconut milk powder	Cake 1. Line a 7/8 inch round 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 flours 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 50-55 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 3 of horizontal slice from the cake 1-1.5cm deep.   Rose Gelee: ~Sprinkle the gelatin powder into hot water and sit for 5 minutes. Microwave for few seconds until melted. ~Mix 40g rose glaze into gelatin mixture. ~wrap a 10' cake ring with plastic wrap, carefully pour the gelee into it.   ~Chill until set.
Assembly: 1. Place a layer of the cake and pour/pipe rose cream mousse into it. 2. Place another layer of the cake and press gently. 3. Pour/pipe the lychee cream over it and then place the last layer of the cake. 4. Pour the remaining lychee cream on top. 3. Chill for 4 hr.  4. Remove from the mould. 5. Carefully remove the rose gelee by round it with a knife. 6. Decorate as desired if needed.