Ingredients

For the cake base:

• 150 g soft butter

• 150 g sugar

• 3 eggs (size M)

• 1 tsp vanilla extract

• 200 g flour

• 2 tsp baking powder

• 100 ml milk

For the topping:

• 1 can of lychees (approx. 500 g, drained)

• 400 ml whipping cream

• 3 tbsp icing sugar

• 2 packets of cream stabilizer

• 1 packet of clear cake glaze

• 250 ml lychee juice (from a can or fruit juice)

preparation

Bake the cake base:

Preheat the oven to 180°C (350°F) (or 160°C (325°F) fan-forced). Grease and flour a springform pan.

Cream butter and sugar until fluffy. Gradually beat in eggs. Add vanilla extract.

Mix the flour and baking powder, then add them alternately with the milk to the butter-egg mixture. Stir everything together to form a smooth batter.

Pour the batter into the prepared springform pan, smooth the surface, and bake for 20–25 minutes. Do a toothpick test!

Let the cake base cool completely and then remove it from the tin.

Prepare the lychees:

Drain the lychees from the can, reserving the juice. Gently pat the lychees dry with kitchen paper.

Prepare the whipped cream:

Whip the heavy cream with powdered sugar and cream stabilizer until stiff.

Assemble the cake:

Place the cooled cake base on a cake plate.

Spread the cream mixture evenly over the base.

Arrange the lychees decoratively on top of the cream.

Prepare the cake glaze:

Measure the lychee juice (250 ml) and prepare it with the clear cake glaze according to the package instructions.

Allow the glaze to cool slightly and pour it evenly over the lychees.

Chill and serve:

Place the cake in the refrigerator for at least 2 hours so that the flavors can meld properly.

The result is a fruity, refreshing lychee tart with a delicious cake base!