Lychee Cake | How to make Lychee Cake

By Fajeeda Ashik  |  22nd Nov 2015  |  
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  • Lychee Cake, How to make Lychee Cake
Lychee Cakeby Fajeeda Ashik
  • Prep Time

    0

    mins
  • Cook Time

    60

    mins
  • Serves

    8

    People

20

0





About Lychee Cake

This is an easy and simple cake with lychee flavor. Sponge cake filled with fresh lychees. The cake was so soft and the lychee gave such a nice flavor to the cake.

Lychee Cake is one dish which makes its accompaniments tastier. With the right mix of flavours, Lychee Cake has always been everyone's favourite. This recipe by Fajeeda Ashik is the perfect one to try at home for your family. The Lychee Cake recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Lychee Cake is few minutes and the time taken for cooking is 60 minutes. This is recipe of Lychee Cake is perfect to serve 8 people. Lychee Cake is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Lychee Cake. So do try it next time and share your experience of cooking Lychee Cake by commenting on this page below!

Lychee Cake

Ingredients to make Lychee Cake

  • 3 Large Eggs
  • 1/2 to 3/4 Cup All purpose flour
  • 1 tbsp Cornflour
  • 1/2 to 3/4 Cup Granulated Sugar
  • 1/2 tsp Vanilla essence
  • 1/2 tsp Baking powder
  • 2 tsp Melted Butter
  • A pinch of salt
  • For Frosting:
  • 3 Sachet dream whip powder
  • 1/2 to 3/4 Cup Cold milk
  • 1/2 tsp Vanilla essence
  • For Lychee Syrup:
  • 8 to 10 Fresh Lychees de seeded and sliced
  • 2 tsp Sugar
  • 1/4 Cup Water
  • For Pralines:
  • 1 Cup Sugar
  • 1 Cup Almond and Cashewnuts Mixed

How to make Lychee Cake

  1. Beat the eggs and sugar till creamy and pale. Sift the flours, baking powder and salt, keep aside. Add Vanilla essence to the beaten eggs. Gradually add the flour mixture to the egg mixture and fold in with big strokes.
  2. Add the melted butter and mix. Grease a cake tin and line with parchment paper. Preheat the oven at 200 degree C for 15 mins.
  3. Pour the batter in to the tin. Bake the cake at 165 degree C for 15 mins. Allow the cake to cool completely.
  4. Toast the almonds and cashew nuts lightly. In a pan caramelize the sugar till brown. Add the toasted almonds and cashews to this caramelized sugar. Grease an aluminium foil and pour this into it and cover.
  5. Allow it to cool completely. When cooled, powder and keep aside. Now whip the dream whip powder with cold milk till fluffy. Add vanilla essence.
  6. In another pan add lychees, sugar and water. Boil till the lychees are soft. Remove and let it cool. Cut the cake into 2 portions.
  7. In one portion brush with the lychee syrup. Spread a big spoon full of whipped cream. Top the cream with the lychees. Cover this with other half of the cake.
  8. Cover the cake with whipped cream. Put the pralines all over the cake and on the sides of the cake. Garnish with some pieces of lychees. Refrigerate till set. Enjoy!

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