Raspberry Lychee Cake

Raspberry Lychee Cake

Method
SERVES 8-10
Chocolate Dacquoise

Sift the icing sugar and mix with almond meal and cacao powder.

In a mixer, whisk egg whites to soft peaks. Add the caster sugar gradually and whip until firm peaks form.

Fold the dry ingredients into the meringue.

Line baking trays with silicone paper and pipe a circle the size of your cake ring. Bake at 170°C for 24 minutes. When cool, trim to fit the cake ring.

Sponge Cake

Whip yolks with one third of the caster sugar until pale and thick. Set aside.

Whip whites to soft peaks, shake in remaining sugar and continue to whip to stiff peaks. Fold whipped egg whites into whipped egg yolks. Sift the flour and fold into mix.

Using a palette knife, spread the batter into a cake ring lined with silicone paper. Bake at 190°C for 8 minutes. When cool, unmould.

Marshmallow

Heat 50ml water with sugar in a pot. While this is on the stove, whip the egg whites.

When sugar syrup reaches 116°C and whites are at soft peak, slowly pour syrup onto whites, whipping on low to medium speed. Whip until shiny but still warm. Set aside to cool slightly.

Mix gelatine with tablespoon of water to bloom. Melt the bloomed gelatine in the microwave, mix in raspberry powder and add to egg white mixture while mixing on medium speed.

Set aside until thickened to consistency suitable for piping.

Place the dacquoise into the cake ring and pipe a spiral of marshmallow onto it using a plain round nozzle. Make sure you pipe a nice border up against the cake ring. Set in freezer for 20 minutes.

Rose Cream

Bloom gelatine in the water for 10 minutes.

Whip cream and sugar until hard peaks form. Melt bloomed gelatine in the microwave, and add rose water.

Start mixing cream and sugar mixture on slow speed. While mixing, add the gelatine mixture and mix for 10 seconds. Use immediately.

To Assemble

Remove dacquoise with marshmallow from freezer. Spread 80% of the rose cream onto marshmallow.

Place the sponge into the cake ring and spread on the remaining cream.

Top with lychee and raspberries, then refrigerate for 4 hours, or overnight if possible.

To Serve

To unmould the cake, run a hot knife around the edge of the cake ring and lift off. Decorate with fresh organic flowers before serving.

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