How to make soft and delicious lychee mousse cake without an oven

How to Make Lychee Mousse Cake

• 1

  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.

  

  

  

  
• 2

  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.

  

  

  

  
• 3

  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.

  

  

  

  
• 4

  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.

  

  

  

  
• 5

  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.

  

  

  

  
• 6

  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!