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Raspberry and Lychee Entremet

This little cake only looks complicated — give it a try! A raspberry-and-lychee entremet makes a stunning centerpiece for any celebration. It looks like a restaurant dessert, tastes superb, and has an absolutely incredible aroma. Well worth the effort — and well worth a try!

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Raspberry and lychee cake
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 15 % 5 g
Fats 26 % 9 g
Carbohydrates 59 % 20 g
191 kcal
GI: 45 / 0 / 55
    1. Make the lychee jelly insert: soak the gelatin in a little of the syrup for 10–15 minutes. Peel and pit the lychees and put the flesh in a saucepan. Set it over low heat, add the lychee syrup, and bring to a boil, then take it off the heat. Stir in the gelatin until dissolved, pour into a silicone mold, and once it cools, transfer to the freezer. 2. Make the raspberry jelly insert: soak the gelatin in a little water for 10–15 minutes. If you'd rather skip the seeds, strain the raspberry purée through a sieve. Put the berry purée in a saucepan with the remaining water, the lemon juice, and the sugar, and set over low heat. Bring to a boil, stir in the gelatin, pour the mixture into a silicone mold, and freeze once it cools. 3. Now the sponge: preheat the oven to 350°F (180°C). Sift the almond flour and powdered sugar into a bowl, add the eggs, and beat everything together with a mixer for 5 minutes. Melt the butter in the microwave and add it to the flour mixture, sift in the all-purpose flour, and beat again. In a separate bowl, whip the egg whites to soft peaks, then add the sugar and whip to medium peaks. Gently fold the flour mixture and egg whites together, spread the batter into a parchment-lined baking pan, and bake for 10 minutes. Remove and let cool completely. 4. Make the two mousses: soak the gelatin in a little water. Beat the egg yolks with sugar until fluffy and transfer them to a saucepan. Add the warm milk gradually, in batches, and set over low heat. Keep heating, stirring constantly, until thickened, then stir in the gelatin and mix well. Divide the mixture between two pans. Mix the raspberries with sugar and stir into one pan; mix the lychees with sugar and stir into the other. Add 3 tbsp (40 ml) rose water to each pan. Stir well and let cool. Whip the cream and divide it in two — fold one half into the raspberry base and the other into the lychee base, mixing well. 5. Assemble the entremets: cut rounds from the sponge — two per cake. Place one round in the bottom of a serving ring as the base. Unmold the frozen raspberry and lychee jelly inserts. Add raspberry mousse to the base (it should be pourable; if not, warm it slightly), set a lychee jelly insert into it, top with more raspberry mousse, then chill for 15 minutes. Add the second sponge round, top with raspberry jelly, and pour lychee mousse over everything. Repeat for the rest — though it's much easier to assemble them all at once. :) 6. Refrigerate the entremets for 4–6 hours, then they're ready to serve. Decorate with fresh berries, rose petals, or mint sprigs. All done!

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Buttermilk - 36  kcal/100g
  • Cream of 20 % fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Raspberry - 42  kcal/100g
  • Fresh frozen sweet raspberries - 50  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Gelatin - 355  kcal/100g
  • Water - 0  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Egg yolks - 352  kcal/100g
  • Powdered sugar - 374  kcal/100g
  • Egg whites - 44  kcal/100g
  • Syrup - 300  kcal/100g
  • Almond flour - 560  kcal/100g
  • Lychee - 66  kcal/100g

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