Rose Lychee Jelly White Chocolate Cake



Storage temperature: Refrigerator temperature (5-10°C)

Shelf life: 5 days

Orange & Chia Seeds Cake

- Put all ingredients in a mixing machine (except cooking oil) 

- Mix for 1 minute slow, then move to fast in 5 minutes, move to slow speed in 1 minute, add oil 

- Put in a 40*60cm tray lined with baking paper 

- Bake at 180°C for 12-15 minutes

<p>Lychee &amp; roses part</p>

- Mix jelly powder with sugar 

- Boiling water, add the jelly powder till soft boil 

- Put the jam in and stir until soft, melt, then put in a 30 * 40cm tray lined 

- Put in the fridge to freeze

White Chocolate Ice Cream Filling

- Melt white chocolate with milk 

- Whipped butter, add chocolate milk and continue to beat until fluffy

White Chocolate Glaze Section

- Cook fresh milk and glucose till soft boil 

- Add white chocolate and stir 

- Gelatine soak in cold water for 5 minutes until soft, melt 

- Add to the chocolate mixture 

- Add miroir and using hand mixer or blender to blend

Shaping & Decoration

- After the cake has cooled, cut a 16 cm square mold 

- Put one by one: matcha cake -> mousse filling, lychee jelly 

- Repeat 2 more times, top layer of jelly 

- Coating the glaze

Rose Lychee Jelly White Chocolate Cake

Complexity level:  

- Total recipe weight: 3036 gr 

- Weight of each cake: 810 gr 

- Quantity: 3 pieces