Ispahan Jelly Cake

Name: Ispahan Jelly Cake
Cuisine: Iranian
Ingredients: 1 Tbsp agar agar powder or 2 Tbsp + 1 tsp powdered gelatin (see Pro Tips); 1 Tbsp agar agar powder or 2 Tbsp + 1 tsp powdered gelatin (see Pro Tips); ¼ cup + 2 Tbsp [80 g] granulated sugar; 4 cups [960 ml] coconut water; ¼ tsp rose water (optional); ½ cup [120 ml] heavy cream, cold; 2 Tbsp granulated sugar; 1 lemon, juice only; 1 cup [120 g] raspberries, fresh or frozen, thawed; 1½ tsp powdered gelatin; Two 20 oz [600 ml] can lychees in heavy syrup; Two 20 oz [600 ml] can lychees in heavy syrup; 1 cup [120 g] fresh raspberries; 2 Tbsp raspberry preserves; ¼ tsp kosher salt; 3 Tbsp all-purpose flour; 3 large egg whites; ⅔ cup [130 g] granulated sugar; 4 large eggs; 1¼ cups [150 g] blanched almond flour, sifted

Preparation info

Yield: Makes
one 8 in

Difficulty
Easy

Appears in

Breaking Bao

By Clarice Lam

Published 2024

About

Ispahan is a flavor combination of raspberry, rose, and lychees. The term was coined by the legendary French pastry chef Pierre Hermé in homage to the fragrant roses of the city of Isfahan in Iran. I first tried ispahan while living in Paris in the form of a macaron from Hermé’s shop, and I was instantly obsessed. What a beautifully light, subtle, and aromatic melding of ingredients, each one dancing with the next.

I made a version of this cake on a baking competiti

Ingredients

Asia
Europe
Iran
France
Isfahan
Dessert
Cake
Paris
Mediterranean

Ingredients

Method