Lychee Passion


Working Method

Purple Velvet Sponge
  • Whisk up cake mix, egg, water and SP by using balloon whisk in high speed for approx. 4-5 mins.
  • Then incorporate the oil well.
  • Bake at top 200˚C and bottom 180˚C around 18 – 20mins, depends on the size.

Lychee Diplomat Cream
  • Mix water and Cremyvit together then let it rest for 2mins.
  • Next, mix vivafil lychee with the mixture.
  • Whip the cream until soft peak.
  • Melt gelatine mass, incorporate a bit of custard lychee with gelatine mass, and then pour back into the custard lychee, mix well.
  • Fold the cream into custard. 

Passion Jelly
  • Heat up passion fruit puree and sugar until the sugar dissolved.
  • Melt gelatine mass, add into the puree and mix well.
  • Pour into a tray and let it set.

  • For the bottom layer sponge, pipe lychee diplomat cream around the border, use cutter to cut out the passion jelly and put on the centre. 
  • For the top layer sponge, repeat the same steps and follow with the desired decoration.

About this recipe

Complexity level:  


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