I hope that you guys enjoy it :)
The dish is kinda hard, so don't be surprised if it does not turn out looking right. Also, if you are allergic to nuts do not try this in case you have a reaction.
Anyways, the recipe....
Ingredients
Cake
250g butter, softened
250g sugar
1/2 lemon, finely grated rind
250g eggs
125g plain flour sifted
125g ground pistachios
7g baking powder
Jelly
560g pitted lychees in syrup, drained
300g raspberries
5g gelatine powder
Cream
1/3 cup marscarpone
2 tablespoons icing sugar to taste
1 teaspoon of lemon juice
Garnish
raspberries
sifted icing sugar
raspberry coulis
Method
1. preheat over to 160 C. grease a 20cm x 30cm pan and line
2. For cake: beat butter and sugar, then add lemon zest. Slowly add eggs one by one, and beat until well combined. Fold in flour, pistachios and baking powder. Spoon and spread the mixture into tin and bake for 30 min until a skewer comes out clean. Remove from oven and allow it to cool completely
3. For jelly: line a second tin with baking paper. Puree lychee and raspberry in a blender until smooth. Pour puree into a saucepan and heat over medium-low heat. Add the gelatine to the puree and stir until dissolved. Strain through a fine sieve. Pour into tray and refrigerate for about 45 min, or until set.
4. For cream: beat until combined.
5. To assemble: cut 15 rounds from the cake using a 5cm cutter. Slice each in half. Cut 15 rounds from the jelly. Lightly spread each underside of cake with the marscarpone cream. sandwich together with the jelly. Place a raspberry on top of each cake and dust with icing sugar. Smear some of the raspberry coulis onto the plate and top with cakes.
And there you have it. A nice refreshing summer dessert to enjoy now.
Now I need to go out...so I'll try and post again next week.
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