Thank you so much for your kind words! It really is a light cake with very delicate textures. As for the chocolate decorations, sometimes they are quite fragile indeed but they're worth it when you look at the end product.
this is a work of art!! how creative, seriously how long did it take to come up with this recipe, like how'd you figure out the right flavours and textures to go with each other. it's honestly suuuper impressive
Thank you so much! I took the inspiration from Chef Pierre Herme's Ispahan macaron, hence the name and flavor combinations. But I wanted a creamy cake, not a cookie. It took me about a month to figure out the textures. The first version had a ganache that was too set and not "rosy" enough. Then, to make the lychee jelly, I strained the puree and I didn't like the set texture, so, in the final version, I made the jelly from puree, as you can see in the video. Lastly, the raspberry mousse was a simple one, just raspberry puree and whipped cream. It was delicious, but the texture didn't feel right for my idea of this luxurious cake, so I made it with a Swiss meringue. And this method really makes the most incredibly delicate, melt-on-your-tongue fruit mousse you can imagine. I wrote a little novel here but you asked for it! 😅
@@dessertophilia i love raspberry and lychee, i would never have thought to use lychee in dessert though, but this worked out so well!! i am an absolute novice at jelly, mousse and meringue so even more impressive seeing how meticulously you layered them here.
If you love the combination, you should really give it a try. The easy way! Maybe just puree some raspberries, strain them, and fill the lychees with the puree. Splash them with a drop of rose water or top them with rose jam. Or simply mix the raspberry puree with cut lychee pulp and a little rose jam or water - just so you figure out the flavor combination and how the aromas develop and interact. Before you actually start to make the textures I show here. :)
If you watch the entire video, you'll see that I do specify using two different-sized molds. 😊 But what's most important here is that your cake turned out beautiful! I'm so happy you made it! 💗
I'm so glad to have come across your channel, just now. What beautiful recipes I'm sure to make. Keep in with your amazing recipes. Love, Cape Town South Africa 🌹❤️
Yes, it's a silicone mold you can use for both baking and freezing. There's a link to it in the description of the video. You can find out more information about it on that page.
Xylitol is a sugar alcohol. It's a sweetener of natural origin that comes from plants like birch trees or corn cobs. It looks and tastes almost the same as sugar but has considerably fewer calories and doesn't raise blood sugar levels as much. It's commercially used as a sugar substitute in various foods and drinks. Here are two alternatives to xylitol: Stevia: This sweetener comes from the leaves of the Stevia plant. It's much sweeter than sugar, so you only need a little bit. But it also has a strong minty after-taste. This is why in baking you cannot replace sugar with stevia in a 1 to 1 ratio. Monk fruit sweetener: Made from extracts of the monk fruit, this sweetener is also very sweet but doesn't contain any calories or sugar. It cannot be used as a 1:1 replacement for sugar, like xylitol can. I prefer using xylitol in frozen desserts because it doesn't crystallize when chilled. Otherwise, I would use mainly erythritol because it has 0 calories and doesn't impact blood sugar levels at all. However, as is the case of every food in the world, moderation is key, in my opinion. Any excess can lead to potentially unpleasant side effects.
It's used in sugarless gum, suppose to be ok for your teeth. Sugar substitute. Don't give to dogs or pets I think it's toxic to them. I don't consume it knowing how toxic it is to dogs makes one wonder what it's doing to us.
Just a little research on Google will show that sugar alcohols, xylitol included, are much better and safer for our health than regular cane sugar. As with everything else in life, moderation is key. Also, to me, dessert isn't for our pets.
this is like free therapy
That's so lovely of you to say! ♥
such a beautiful work!!!!!!
Thank you so much!
A very beautiful and light looking cake. I was so nervous watching you work with the white chocolate band, such a fragile task right at the end.
Thank you so much for your kind words! It really is a light cake with very delicate textures. As for the chocolate decorations, sometimes they are quite fragile indeed but they're worth it when you look at the end product.
this is a work of art!! how creative, seriously how long did it take to come up with this recipe, like how'd you figure out the right flavours and textures to go with each other. it's honestly suuuper impressive
Thank you so much! I took the inspiration from Chef Pierre Herme's Ispahan macaron, hence the name and flavor combinations. But I wanted a creamy cake, not a cookie. It took me about a month to figure out the textures. The first version had a ganache that was too set and not "rosy" enough. Then, to make the lychee jelly, I strained the puree and I didn't like the set texture, so, in the final version, I made the jelly from puree, as you can see in the video. Lastly, the raspberry mousse was a simple one, just raspberry puree and whipped cream. It was delicious, but the texture didn't feel right for my idea of this luxurious cake, so I made it with a Swiss meringue. And this method really makes the most incredibly delicate, melt-on-your-tongue fruit mousse you can imagine. I wrote a little novel here but you asked for it! 😅
@@dessertophilia i love raspberry and lychee, i would never have thought to use lychee in dessert though, but this worked out so well!! i am an absolute novice at jelly, mousse and meringue so even more impressive seeing how meticulously you layered them here.
If you love the combination, you should really give it a try. The easy way! Maybe just puree some raspberries, strain them, and fill the lychees with the puree. Splash them with a drop of rose water or top them with rose jam. Or simply mix the raspberry puree with cut lychee pulp and a little rose jam or water - just so you figure out the flavor combination and how the aromas develop and interact. Before you actually start to make the textures I show here. :)
Thank you for the amazing video! I have a question please, did you use two molds? 16 cm and 18 cm?
Thank you for your kind words! Yes, I used two molds, 16 cm and 18 cm.
@@dessertophiliaoh, that’s why all my layers were so much thinner than yours! I used only the 18cm size you suggested but it still came out beautiful.
If you watch the entire video, you'll see that I do specify using two different-sized molds. 😊 But what's most important here is that your cake turned out beautiful! I'm so happy you made it! 💗
Prelepo svaka vam čast ❤
Thank you very much! 😊
I'm so glad to have come across your channel, just now. What beautiful recipes I'm sure to make. Keep in with your amazing recipes. Love, Cape Town South Africa 🌹❤️
That is so lovely of you to say, Priscilla! Thank you! 🥰
What a gorgeous cake! Looks delicious, I'm very inspired :))
Thanks so much! 😊
Bonjour 🤗je viens de découvrir votre chaîne et franchement j'ai l'impression que ces une œuvre d'art 😱 hâte de le refaire 🙏🏼🙏🏼🙏🏼
Merci beaucoup!
i can’t believe i just found this account 😮 amazing content
Thank you so much! Comments like yours inspire me to keep creating. I'm grateful. ❤️🙏🏻
is it a silicone cake tin ?
Yes, it's a silicone mold you can use for both baking and freezing. There's a link to it in the description of the video. You can find out more information about it on that page.
Cool channel🎉❤🎉
Thank you so much!
Amazing 🤩
Thank you!
What is xylitol and what’s the alternative?
Xylitol is a sugar alcohol. It's a sweetener of natural origin that comes from plants like birch trees or corn cobs. It looks and tastes almost the same as sugar but has considerably fewer calories and doesn't raise blood sugar levels as much. It's commercially used as a sugar substitute in various foods and drinks.
Here are two alternatives to xylitol:
Stevia: This sweetener comes from the leaves of the Stevia plant. It's much sweeter than sugar, so you only need a little bit. But it also has a strong minty after-taste. This is why in baking you cannot replace sugar with stevia in a 1 to 1 ratio.
Monk fruit sweetener: Made from extracts of the monk fruit, this sweetener is also very sweet but doesn't contain any calories or sugar. It cannot be used as a 1:1 replacement for sugar, like xylitol can.
I prefer using xylitol in frozen desserts because it doesn't crystallize when chilled. Otherwise, I would use mainly erythritol because it has 0 calories and doesn't impact blood sugar levels at all.
However, as is the case of every food in the world, moderation is key, in my opinion. Any excess can lead to potentially unpleasant side effects.
It's used in sugarless gum, suppose to be ok for your teeth. Sugar substitute. Don't give to dogs or pets I think it's toxic to them. I don't consume it knowing how toxic it is to dogs makes one wonder what it's doing to us.
Just a little research on Google will show that sugar alcohols, xylitol included, are much better and safer for our health than regular cane sugar. As with everything else in life, moderation is key. Also, to me, dessert isn't for our pets.
So, sugar can be used instead of agave and xylitol
@@esterbardhan Yes, you can use sugar and the sweeteners I prefer to it interchangeably.