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Preparation
45 minutes
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Processing
1 hour
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Difficulty
Medium
Delicious and sweet lychee mousse cake for an enjoyable afternoon tea, have you prepared it yet? Taking advantage of the lychee season, let’s get cooking with TasteVN and make this cake right away!
Ingredients for Lychee Mousse Cake Serves 4
Lychee 400 gr Cookies 150 gr (plain without filling) Whipping cream 450 ml Unsalted butter 75 gr Gelatin 25 gr (powder type) White wine 75 ml Sugar 110 gr Dried rose petals 20 gr (optional)
How to choose ingredients
How to choose fresh lychees
- You should choose lychees that are just ripe, with a pinkish-red skin, smooth thorns, and fine veins as these are sweet and delicious. Avoid buying lychees with sharp thorns or green skin as these are still unripe.
- Choose lychees that feel elastic when you touch them; the skin should not be too hard or too soft.
- Lychees still attached to the bunch, with fresh leaves, and tightly clinging to the branch are preferable, as these are freshly picked.
- Fresh lychees have a light, characteristic aroma of ripe lychees. The flesh is translucent, juicy, thick, and sweet.
- Do not buy lychees if you see black skin, spots, or if they are mushy, fermented, or leaking juice.
See details: How to choose fresh and safe lychees
Where to buy whipping cream
- You can find whipping cream at supermarkets and specialty stores that sell baking ingredients.
- Additionally, you can order online from reputable e-commerce sites to ensure product quality.
What is wine?
- Wine is an alcoholic beverage that is naturally fermented from fresh grape juice. Different grape varieties used to make wine produce wines with different flavors and colors.
- Because it is made from fresh grape juice without any additional ingredients, wine is very good for health, has antioxidant properties, and is beneficial for the cardiovascular system… This type of wine is often preferred for use in European-style parties and as an ingredient in various dishes and desserts.
Tools needed
How to Make Lychee Mousse Cake
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Make the cake base
Put all the biscuits into a plastic bag, crush the biscuits finely. Then pour them into a bowl.
Steam 75gr of unsalted butter until it melts completely, then pour it into the bowl of biscuits and mix well.
Spread the biscuits evenly in the mold, using a glass or specialized tools to press the cake base down firmly into the mold.
Place the cake in the refrigerator for at least 30 minutes to allow the butter in the cake to harden.
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Make lychee jelly
Peel the lychees and remove the seeds to get the lychee flesh. Dice 100gr of lychee flesh.
In a separate bowl, add 10gr of gelatin powder with 30ml of water, then soak the gelatin for about 10 minutes.
In a pot, add 250ml of water and 50gr of sugar, bring the water to a boil until the sugar dissolves completely. When the water is boiling, add all the soaked gelatin. Stir well for about 30 seconds and then turn off the heat.
Let the mixture cool completely, then add the diced lychee, stir well, and pour into a mold. Place the jelly mold in the freezer for about 30 minutes.
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Blend lychee and wine
Add 15g of gelatin powder to a bowl, add 40ml of water, stir well to dissolve the powder and soak for about 10 minutes.
Steam the gelatin powder on the stove over medium heat, stirring for about 5 minutes until the powder completely dissolves.
Add 75ml of white wine to a blender, add 300g of lychee flesh, and blend until smooth. Then pour in all the melted gelatin, and blend again until the mixture is smooth.
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Mixing the whipping cream mixture
Prepare some ice water to place under the bowl of cream, add 450ml of whipping cream and 60g of sugar into the bowl. Use a hand mixer to whip until the mixture can hold a peak.
Tips for manually whipping cream:
- If you don’t have a hand mixer, you can manually whip the cream using a whisk.
- Chill all your tools by placing them in the refrigerator for 30 minutes before whipping.
- Place the bowl of whipped cream over a basin of ice water during the whipping process, and whip steadily until the whipping cream is fluffy and holds a peak.
Then, add all of the blended wine with the fabric into the mixture, stirring until the mixture is dissolved and thickened.
You can also crush 20g of dried rose petals (optional) and add them to the whipped cream mixture that you just prepared, stirring well to create a delicious mousse.
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Pouring the cake batter
Take the cake base mold out, pour in half of the mousse cream, spread it evenly, and then place it in the freezer for 30 minutes.
Next, take the prepared lychee jelly out of the mold, and place that layer of jelly on top of the set mousse cream.
Finally, pour the remaining mousse cream into the mold, using a spatula to spread it evenly. Then place the cake mold into the refrigerator for another 30 minutes to complete.
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Final product
You can use a warm, damp cloth to wrap around the mold’s edges to easily release the cake. Decorate the cake according to your preference and then it’s ready to enjoy. The cake is white, fragrant, refreshing, with a touch of beautiful red dried rose petals.
Take a bite of the cake and start to feel the cool, sweet, fragrant taste of fresh cream, with lychee melting in your mouth. In the middle, there’s a layer of lychee jelly that is cool, sweet, and chewy, along with some crunchy cookies; the more you eat, the more addictive it becomes. You must try it!
See more:
The above is a detailed guide on how to make lychee mousse cake soft, delicious, and refreshing without an oven. TasteVN hopes that with the delicious and simple cake-making tips we share, you will be able to create many beautiful cakes by yourself. Wishing you success!
