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Lychees and Cream Cake

Lychees and cream cake
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Indulge in the exquisite taste of Lychees and Cream Cake, a delightful dessert that combines the tropical sweetness of lychees with airy sponge layers and velvety cream frosting. This cake is perfect for any celebration or simply a well-deserved treat after a long day. Its unique flavor profile and stunning presentation make it a showstopper at birthdays, tea parties, or summer gatherings. The lightness of the cake paired with the refreshing lychee essence provides a satisfying yet indulgent experience that will leave your guests wanting more.

Ingredients

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  • 360 ml milk (room temperature)
  • 2 teaspoons vinegar
  • 200 grams granulated sugar
  • 120 ml vegetable oil
  • 1 tsp vanilla extract
  • 250 grams all-purpose flour
  • 3/4 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 5 lychees (chopped or pureed)
  • 2 tablespoons granulated sugar
  • 120 ml water
  • 3/4 cup heavy whipping cream (cold)
  • 2 tablespoons icing sugar
  • 12 to 15 lychees (for layering)

Instructions

  1. Preheat your oven to 160C (325F) and prepare a round cake pan by lining it with parchment paper.
  2. In one bowl, sift together flour, baking powder, baking soda, and salt; set aside.
  3. In another bowl, combine milk and vinegar; let curdle for five minutes.
  4. Whisk in sugar, vegetable oil, and vanilla extract until frothy.
  5. Gradually mix in dry ingredients until just combined.
  6. Pour batter into the prepared pan and bake for 4550 minutes or until a toothpick comes out clean.
  7. Cool the cake before slicing it into three layers.
  8. Prepare lychee syrup by simmering chopped lychees with water and sugar; strain and cool.
  9. Whip heavy cream with icing sugar until firm peaks form.
  10. Layer the cake with syrup, whipped cream, and chopped lychees; refrigerate before serving.

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Find it online: https://recipeelite.com/lychees-and-cream-cake/