Lychee Lait Chocolate Mousse Berry Cake


Purple Velvet Cake Base
  • Mix cake mix, water, vegetable oil and egg yolk until homogeneous
  • Whip up egg white and sugar on medium speed till soft peak (meringue)
  • Fold in the merigue into cak batter
  • Bake at 180C for about 14-16 minutes

Lychee Jelly
  • Soak gelatine in 15g of water for 3 minutes
  • Warm 150g water
  • Add Vivafil Lychee and melted gelatine

Baked Almond Nib
  • Mix all ingredients together an spread onto a baking tray
  • Bake at 180C
  • Stir constantly until golden brown

Lait Chocolate Mousse
  • Warm milk and vanilla pod
  • Add ino Belcolade Lait Selection and let it cool to around 25C - 27C
  • Semi whip the cream and gently fold into mixture
  • Soak gelatine in water and melt it
  • Fold into the mixture


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