How to Make Delicious and Easy Lychee Rose Crepes

How to make Lychee Rose Crepe

• 1

  Mix the batter

  Add 200ml of whipping cream, 2 eggs, 30gr of sugar, 5gr of salt, and 125gr of flour into a bowl. Use a whisk to mix the ingredients until the flour is completely dissolved and smooth.

  Next, add 50gr of melted unsalted butter and continue to mix well to combine.

  

  
• 2

  Sift the cake flour

  Next, sift the mixed flour mixture through a sieve to remove any residue.

  Place a non-stick pan on the stove and evenly spread a thin layer of cooking oil. Next, add a little cake flour and spread it thinly, frying both sides over low heat for about 3 minutes until the surface of the cake is dry and cooked.

  Tip:

  • Before frying the cake, you should place the flour in the refrigerator for 1 hour; this will help the cake not tear easily.
  • You should add a little flour to the pan to make the cake shell thin. The thinner the cake shell, the more layers you can create when stacking the cakes, making the cut cakes look more appealing.

  

  
• 3

  Whip the Whipping cream until soft peaks

  Pour 100ml of Whipping cream into a bowl, then use a mixer on medium speed until the cream is whipped to soft peaks, with smooth, distinct swirls, and when you lift the whisk, it forms a peak that bends down but is still stable.

  
• 4

  Mixing the Lychee Mousse

  Put 100ml of warm water and a little whipped cream into a new bowl, then use a whisk to mix well. Next, add the remaining whipped cream into the bowl and continue to stir until well combined.

  Finally, add 200g of fresh lychee flesh, 2ml of rose flavor, and mix well one more time to finish.

  

  
• 5

  Assembling the Crepe Cake

  First, wrap the bottom of the removable mold tightly with a layer of plastic wrap.

  Next, place a piece of crepe inside, then evenly spread a layer of lychee cream on top. Repeat with alternating layers of cake and cream until the mold is nearly full (leaving about 0.5cm from the cake to the edge of the mold).

  Finally, place the cake in the refrigerator for 15 minutes.

  

  
• 6

  Making the cake topping

  Put 9g of softened gelatin into a bowl, add 30ml of hot water, and stir well until dissolved.

  Next, add 100g of clear jam, 2ml of rose flavoring, 1 drop of pink food coloring, and mix well.

  Tip: For leaf gelatin, you need to soak it in cold water for about 15 minutes, then squeeze out the water before using. For powdered gelatin, soak it in 20ml of cold water, then steam it to dissolve, or place the bowl in warm water to dissolve the mixture.

  
• 7

  Pour into the mold and decorate the cake

  Sprinkle a little dried rose on top of the cake, then evenly pour the jelly mixture over it and chill the cake in the refrigerator for 45 minutes.

  
• 8

  Final product

  The lychee crepe cake is simply decorated but incredibly beautiful, each layer of cake cut out is soft and smooth, sweet and nutty, intertwined with rich whipped cream, and juicy, delicious lychee flesh.