How to make raspberry lychee mousse cake

With the continuous progress of life, our requirements for food are also getting higher and higher. We must not only eat nutritiously, but also eat safely and securely. My cooking is the safest and most reliable. Let me introduce to you a recipe for raspberry lychee mousse cake. Come and learn it quickly!

1.1 Bring sugar and water to a boil, then simmer over low heat until they become syrup.

2.2 Remove the shell and core of the lychees, and crush the pulp in a food processor for later use.

3.1 Whip the egg whites until stiff peaks form.

4.2 Beat the egg whites into coarse bubbles, while slowly pouring the syrup into the egg whites in a straight line.

5.1 Add gelatin into the liquid while stirring constantly.

6.2 Soak the gelatin sheets in advance and heat them in water to melt.

7. Add sugar and whip the cream until 80% done.

8. Pour the liquid into the whipped cream and mix well.

9. Add the egg whites and mix well.

10. Wrap the mousse ring with plastic wrap or tin foil, put it into the cake body and pour in half of the mousse filling. Shake it gently to smooth the mousse filling. Then put in another layer of cake body, pour in the remaining mousse filling, smooth it out and put it in the refrigerator for more than 4 hours.

11. Take out the mold and decorate.

I have introduced to you the recipe of this raspberry lychee mousse cake. When you are cooking, I would like to remind you to be careful in order to make delicious dishes!