Lychee and White Chocolate Cake
The Lychee and White Chocolate Cake is a refreshing and elegant dessert, offering a harmony of tropical flavors and sweet chocolate. The lychee, known as the 'divine fruit' throughout Asia, lends a special character to this cake. The rich, creamy flavor of white chocolate creates a perfect balance. This cake is an ideal choice for festive occasions or simply when you crave something truly special. You can add a little lime juice to the lychee puree to give a hint of acidity to the flavor profile.
Ingredients for this recipe
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Preparation Steps
1
Prepare the ingredients. Peel and pit the lychees, then puree them using an immersion blender or food processor.
2
Melt the white chocolate over a double boiler. Be careful not to overheat it, as it may seize.
3
Soak the gelatin sheets in cold water until softened, then squeeze out any excess water.
4
Bring 50 ml of water to a boil, then stir in the squeezed gelatin until completely dissolved.
5
In a large bowl, combine the curd cheese, lychee puree, and melted white chocolate. Add sugar to taste.
6
Stir the gelatin mixture into the curd cheese mixture, blending thoroughly.
7
Whip the cold heavy cream to stiff peaks, then gently fold it into the curd cheese mixture.
8
Place the sponge cake base in a springform pan and spread the cream evenly over it. Refrigerate the cake for at least 4 hours to set.
9
Before serving, garnish with fresh lychees and grated white chocolate.
