Raspberry and lychee cake

1. Cooking lychee jelly:

- soak the gelatin with a small amount of syrup for 10-15 minutes,

- peel the lychee from the shell, remove the bones, put the pulp in a saucepan,

- put the saucepan on low heat, pour lychee syrup, bring to a boil, then remove the saucepan from the stove,

- add gelatin to a saucepan, mix, then pour into a silicone mold,

- when the jelly cools down, put it in the freezer.

2. Preparing raspberry jelly:

- soak the gelatin with a small amount of water for 10-15 minutes,

- if you do not want seeds, raspberry puree must be filtered through a sieve,

- put berry puree in a saucepan, pour the remaining water, lemon juice, pour sugar, then put the saucepan on low heat,

- bring to a boil, then add gelatin, mix and pour the mass into a silicone mold,

- when the mass cools down, put the mold together with the jelly in the freezer.

3. Moving on to the biscuit:

- turn on the oven to warm up to 180 degrees,

- sift almond flour and powdered sugar into a bowl, break eggs and whisk everything together with a mixer for 5 minutes,

- melt butter in the microwave, add to the flour mixture, sift wheat flour there and whisk again,

- in a separate container, whisk egg whites until soft peaks, then add sugar and whisk until medium peaks,

- combine the flour mixture and egg whites with neat movements, then spread the resulting mass into a baking dish lined with parchment,

- bake the biscuit in the oven for 10 minutes,

-take the biscuit out of the oven and let it cool completely.

4. We prepare two types of mousse:

- soak gelatin with a small amount of water,

- beat the egg yolks with sugar until fluffy and put them in a saucepan,

- add warm milk, gradually, in portions, and put the saucepan on low heat,

- continue to heat the mixture, stirring constantly, until thick,

- add gelatin to the saucepan, mix everything well,

- divide the resulting mass into two saucepans,

- mix raspberries with sugar and add the mixture to one saucepan, then mix lychees with sugar and add them to the second saucepan,

- add 40 ml of rose water to each pan,

- mix the contents of the saucepans well and cool,

- whisk the cream and divide it into two parts - put one in a saucepan with raspberries, the second in a saucepan with lychee, mix well.

5. We collect cakes:

- we cut out round blanks from a biscuit - two circles will go for each cake. One of the circles will go to the bottom of the serving ring - it will be the basis of the cake,

- we extract frozen raspberry jelly and lychee from silicone molds,

- add raspberry mousse to the base (mousse should be runny, if not, you need to heat it up a little), put lychee jelly in it, add raspberry mousse on top again, then put the workpiece in the refrigerator for 15 minutes,

- after we put another biscuit circle on top, raspberry jelly on it, and pour everything on top with lychee mousse,

- we repeat all the same with the rest of the cakes, and it is more practical, of course, to do them at the same time :)

6. We put the cakes in the refrigerator for 4-6 hours, after which they can be served on the table. We decorate cakes with fresh berries, rose petals or mint sprigs.

Everything is ready!