Cooking Steps

1. 

   Step1:Litchi shelling. Soak in light salt water for half an hour. (Litchi soaked in salt water won't catch fire after eating

2. 

   Step2:Rinse twice. Remove the core. Drain the excess water. (or dry with kitchen paper

3. 

   Step3:The drained litchi meat is mashed with a blender. You don't have to beat it too fine.

4. 

   Step4:Filter out 150 grams of litchi juice with a filter screen. Leave 200 grams of pulp. Add fine sugar to the pulp and stir evenly. Add 10 grams of gilding powder. Heat the litchi meat with a small fire to melt the gilding powder. Stir evenly and put aside for cooling. (add another 5g of gilding powder to litchi juice). Let it soak completely.

5. 

   Step5:Melt the butter in water. Mash the biscuits. Pour in the butter and mix well.

6. 

   Step6:Pour into the cake mould and compact. Refrigerate.

7. 

   Step7:Whipped cream.

8. 

   Step8:Then mix with litchi meat (step 4).

9. 

   Step9:Pour into the cake mold (step 6). Shake out the bubbles. Cover with plastic wrap. Refrigerate for more than three hours.

10. 

    Step10:Take out the mousse paste that has been refrigerated for 3 hours. Heat the mixture of filtered juice and gilding powder. Mix and pour it onto the cake surface to make a mirror. Refrigerate it overnight.

11. 

    Step11:Take out the mold (blow the hair dryer around the mold. Put a tea cup under the mold. The top will come down). Decorate it and then eat it.