Lychee Rose Cake


Recipe with Pictures

Makes one 6″ three layered cake and a few jar cakes

Ingredient list:

For the rose syrup (A):

  • 50ml of hot water
  • few pieces of rose buds
  • 1 tsp of caster sugar

For the Rose Swiss Meringue Buttercream (B):

  • 100g of sugar
  • 2 egg whites
  • 150g of butter at room temperature, in chunks
  • ½ tbsp of rose essence
  • Lychee bits (can also use longan)

Steps (A):

1. Dissolve sugar in the hot water and add rose buds. Set aside to cool.

Steps (B):

1. Dissolve the sugar in the egg whites by constantly whisking it over a double boiler. The mixture should be thick and sticky.

lychee-rose-cake-sugar-and-egg-white

2. Whisk the egg white mixture until it becomes stiff peak. The mixing bowl should be cool to touch.

lychee-rose-cake-swiss-meringue

3. Change to paddle attachment and continue beating meringue while adding small chunks of butter one at a time until all the butter has been incorporated and the buttercream becomes smooth.

lychee-rose-cake-add-butter

4. Add the rose essence and mix well.

lychee-rose-cake-add-rose-essence

5. Chill the buttercream in the fridge to harden it slightly to piping/spreading consistency.

Time to Assemble the Cake!

1. Spray the rose syrup on the first layer of the cake.

lychee-rose-cake-spray-rose-syrup

2. Spread the buttercream over it.

3. Add lychee over the whole surface of the cake.

lychee-rose-cake-add-lychee

4. Lay the second layer on top of it and repeat Steps 1 to 3.

5. Frost buttercream on top of the second layer and decorate it to your liking!

lychee-rose-cake-final-product

lychee-rose-cake-final-product-1

Alternatively, you may choose to assemble this dessert in separate jars: Good for individual servings, can keep longer as they are packed individually, easier to store and carry around! The steps are similar to that of assembling it as a cake. I added some hazelnuts and almond in between the layers to add another dimension to them. You can choose to add biscuits, granola etc. Unleash your own creativity! (Another main reason for assembling them in the jars was because my frosting skills are still very lousy! XD)

lychee-rose-cake-final-product-2

 

Recipe Only

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Makes one 6″ three layered cake and a few jar cakes

Ingredient list:

For the rose syrup (A):

  • 50ml of hot water
  • few pieces of rose buds
  • 1 tsp of caster sugar

For the Rose Swiss Meringue Buttercream (B):

  • 100g of sugar
  • 2 egg whites
  • 150g of butter at room temperature, in chunks
  • ½ tbsp of rose essence
  • Lychee bits (can also use longan)

Steps (A):

  1. Dissolve sugar in the hot water and add rose buds. Set aside to cool.

Steps (B):

  1. Dissolve the sugar in the egg whites by constantly whisking it over a double boiler. The mixture should be thick and sticky.
  2. Whisk the egg white mixture until it becomes stiff peak. The mixing bowl should be cool to touch.
  3. Change to paddle attachment and continue beating meringue while adding small chunks of butter one at a time until all the butter has been incorporated and the buttercream becomes smooth.
  4. Add the rose essence and mix well.
  5. Chill the buttercream in the fridge to harden it slightly to piping/spreading consistency.

Time to Assemble the Cake!

  1. Spray the rose syrup on the first layer of the cake.
  2. Spread the buttercream over it.
  3. Add lychee over the whole surface of the cake.
  4. Lay the second layer on top of it and repeat Steps 1 to 3.
  5. Frost buttercream on top of the second layer and decorate it to your liking! (My frosting is still very lousy though).
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lychee-rose-cake-final-product-3

Comments:

I think like others who have already discovered it, lychee and rose flavoured cake really goes quite well together. I like that there are a lot of permutations for this combination of lychee and rose: lychee sponge cake with rose Swiss meringue buttercream, rose sponge cake with rose Swiss meringue buttercream (my combination) or rose sponge cake with lychee Swiss meringue buttercream! Haha.

The lychee bits (and nuts) also added a different layer of texture to the cake which I think made it tastier too. =)

Recipe Source: Adapted from Matcha-misu Cake 


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Rainbow

A novice baker =)

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