A light, floral slip of a cake. Ballerina pretty with its layers of soft pink jelly and a pale lychee mousse on chocolate almond joconde sponge. A drizzling of chocolate to focus the eye away from the lines of piped mousse peeking through the near translucent jelly. The recipe makes full use of a lychee tin. The fruit pureed into the mousse, the juice enhanced with extra sugar and spiked with rosewater and pink dye for the jelly.
What we have done (to make it an easier recipe to put together than the traditional moulding technique) is to prepare each componenent separately and put them together at the last minute. The sponge cooked in a swiss roll tin, cooled and cut into portions. The mousse prepared and cooled till softly set, then piped onto the sponge, and finally pieces of jelly laid onto each mousse cake. It looks a lot more technical than it is and as long as you are careful with the jelly topping (lifting and laying them onto the sponge) it is pretty failsafe.
This is a second recipe we are sharing from our recent Indochine supper club, and a dessert suggestion for your loved one on Valentine’s day perhaps.
- 90g Ground almonds
- 90g icing (confectioner) sugar
- 20g butter - melted and cooled to room temperature
- 25g flour
- 20g cocoa powder
- 2 eggs - beaten
- 3 egg white
- 15g caster sugar
- 255g drained weight of canned lychees
- 145ml double cream
- 50g caster sugar
- 3 egg whites
- 4.5 leaves gelatine
- 3 teaspoons rosewater
- 125ml lychee syrup (from the tinned lychee)
- 1 teaspoon rosewater
- 20g sugar
- 3 teaspoons powdered gelatine
- Pink food colouring
- Preheat oven to 200 Deg C
- Grease and line a swiss roll tin
- Sieve the ground almonds and sugar into a large bowl.
- Mix in the beaten eggs
- Once the eggs are incorporated add the melted and cooled butter
- Sieve in the flour and cocoa powder and continue to stir until you have a smooth batter
- In a separate bowl, whisk the 3 egg whites. As they start to froth, you need to pour in the caster sugar and continue to whisk until the whites are at a soft peak stage.
- Take one third of the egg white at a time and fold it into the cake batter. Use a spatula to make sure the egg white has fully incorporated to achieve a smooth, airy batter.
- Gently pour the batter into the swiss roll tin and bake for 8 and 10 minutes.
- Remove and allow the sponge to cool on a wire rack.
- Puree the lychee fruit in a blender.
- For the mousse, you will need to whip the cream and 25g caster sugar.
- Whisk egg whites to soft peak stage, again adding sugar (25g caster) when the eggs look frothy, and then keep beating to a soft meringue.
- Soak 4.5 gelatine leaves in little cold water for 10 minutes.
- Transfer a little of the lychee puree to a small saucepan and heat to boiling point.
- Drain and transfer the gelatine leaves to the lychee puree and dissolve the leaves by stirring with a fork and then return this to the rest of the lychee puree.
- Once the puree has cooled to room temperature, pour this into the whipped cream and add 2 teaspoons rosewater
- Combine the cream and lychee puree then fold in the beaten egg whites one third at a time.
- Chill the mousse mixture in the fridge for a couple of hours so it starts to set and will be easy to pipe onto the cake mixture.
- For the lychee jelly topping, heat the syrup in a saucepan until boiling with 20g caster sugar and 1 teaspoon rosewater.
- Add the powdered gelatine and pink food colouring
- Pour the jelly onto a shallow non stick surface (ideally a silicone mat or similar) to a thin layer of around 3-5mm
- To construct the mousse cake:
- Cut the sponge to rectangles of 2cm by 6cm
- Spoon the mousse into a piping bag with a plain 1cm nozzle
- Pipe 2 lines of mousse onto the sponge
- Cut the jelly into 2cm by 6cm rectangles and carefully use a palette knife to lift the jelly piece onto the mousse.
- Once all the portions are assembled you can drizzle with melted chocolate as we have done here.
If you are interested in finding out more about our supperclub and signing up to our mailing list (the surest way to hear about our events and book seats before they go…) check out our secret supper page here. We do also cater for private suppers and small events, contact us here.
(thanks to one of our guests, Stella Pereira for this picture).
We are adding this recipe to this month’s Tea Time Treats where there is a special theme of Chocolate hosted by Karen and also by Jane at Hedgecombers.