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Lychee and white chocolate cake decorated
A refreshing dessert combining the exotic floral notes of lychee with creamy white chocolate.

Lychee and white chocolate mousse cake

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
This cake brings the elegance of the Far East to your kitchen. The floral, rose-like aroma of lychee (the 'divine fruit') and the buttery sweetness of white chocolate create a pairing that is both refreshing and sinfully creamy. The added lime acidity restores balance, so the cake is not cloyingly sweet, but vibrantly exciting.
🕒 Prep Time 30 mins
⌛ Total Time 4 hrs 30 mins
🍽️ Servings 8 servings
🔥 Calories 420 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Stick blender or liquidiser
  • Bain-marie (saucepan + metal bowl)
  • Springform cake tin
  • Sieve
  • Whisk

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten
⚠️ Eggs

Instructions

1 ✓

Blend the cleaned lychees into a smooth purée. If desired, add a drop of lime juice to brighten the flavours.

Tip: If the lychee is very juicy, strain off the excess liquid, otherwise it will dilute the cream.
2 ✓

Break the white chocolate into a metal bowl and melt over a bain-marie (steam). When half melted, remove from the steam and stir until smooth.

Tip: The chocolate shouldn't be hot, just fluid! White chocolate burns at a lower temperature than dark chocolate.
3 ✓

Soak the gelatine leaves in ice-cold water for 5 minutes until soft and jelly-like, then squeeze out the water.

Tip: Cold water is important; in warm water, the gelatine would simply dissolve and disappear.
4 ✓

Heat 50 ml of water until hot (but not boiling), and dissolve the squeezed gelatine leaves in it.

Tip: Stir until you get a completely transparent liquid.
5 ✓

Push the curd cheese through a sieve to get rid of lumps, then whip until fluffy with the lychee purée, icing sugar, and lukewarm melted chocolate.

Tip: Sieving the curd cheese is key to a silky texture.
6 ✓

Pour the dissolved gelatine into the curd base whilst stirring continuously.

Tip: Temperature balance: mix a spoonful of curd cream into the gelatine before pouring the whole thing into the bowl, so it doesn't get lumpy (avoiding shock).
7 ✓

Whip the cold double cream into soft peaks and fold carefully into the mixture with large movements.

Tip: Do not whip the cream too stiff, as it will be hard to mix in. A 'soft peak' texture ensures a mousse-like consistency.
8 ✓

Place the sponge cake base in the tin, smooth the cream over it, and chill for at least 4 hours.

Tip: Crown with fresh lychees and white chocolate shavings before serving.

Recipe FAQ

Can I use tinned lychees?
Yes, in fact, in winter this is the safe choice. Drain them thoroughly!
Why did the white chocolate seize?
Likely water got into it or you overheated it. White chocolate is temperamental, melt it slowly!

Ingredients

  • 200 g Lychees (peeled and stoned)
  • 200 g Quality white chocolate
  • 300 ml Cold double cream
  • 250 g Creamy curd cheese or ricotta
  • 4 pcs Gelatine leaves
  • 50 g Icing sugar
  • 50 ml Water
  • 1 pc Ready-made sponge cake base (22 cm)
  • 1 tbsp Lime juice (optional, but recommended)