Lychee and Rosewater

Name: Lychee and Rosewater
Ingredients: 300 g all purpose flour / plain flour; 300 g all purpose flour / plain flour; 21 g baking powder; 140 g vegetable oil; 500 g eggs; 205 g whole milk / full fat milk; 205 g whole milk / full fat milk; 45 g invert sugar; 900 g Valhrona Ivoire white chocolate, 35%, melted; 75 g unsalted butter, cubed (leave at room temperature); 42 g water (for the purée); 12 g albumin powder; 90 g raspberry purée; 110 g granuated sugar (US); 22.5 g silver gelatin sheet; 125 g water (for syrup); 125 g water (for syrup); 225 g granulated sugar (US); 225 g glucose syrup; 225 g Valrhona Ivoire white chocolate, 35%; 160 g condensed milk; 90 g Valrhona absolu neutral glaze; SQ Titanium dioxide color; 16 g silver gelatin sheets; 500 g lychee purée; 120 g icing sugar; 500 g heavy cream / double cream, whipped to soft peaks; 500 g heavy cream / double cream, whipped to soft peaks; 15 g rosewater

Preparation info

Yields
3
cakes of 21 cm 8 ”

Difficulty
Easy

Appears in

Bachour Chocolate

By Antonio Bachour

Published 2015

About

Ingredients

Sponge Cake

375 g granulated sugar (US)
300 g all purpose flour / plain flour

Dessert

Method

Sponge Cake

Preheat oven to 180°C / 356°F.
In a stand mixer fitted with a whisk attachment, combine dry ingredients with oil and eggs and mix for 6 minutes at high speed.
Add milk and mix for 2 extra minu