Lychee Pudding cake ~荔枝口味的布丁蛋糕~

好久没上部落格了，最近都忙着做蛋糕和面包，都没时间上来走走。

想做这个蛋糕很久了，一直都找不到食谱。曾经跟一位网友拿食谱，不过吃了闭门羹，没办法，就买了布丁的食谱和一位好友的帮忙，终于掌握了做燕菜的技巧，在找到了这个食谱后，就敢敢尝试了。。。。

希望想学习的姐妹们也能像我一样成功哦！

这个食谱的份量满多的，多出来的就用了一个小的Hello Kitty 模，做出了两个布丁蛋糕。

Lychee Pudding cake
(This recipe can make 2 x 7” round mould)

Ingrediants:
1 pc 7” sponge cake for the base (2cm thick)

Top Layer
1 packet Jelly Powder
1.5 liter water (include lychee syrup)
200g sugar
1 can Lychee
Red colour

Bottom Layer
1 packet Jelly Powder
1.3 liter water
240g sugar
1can (400g) evaporated milk
1 can Lychee-blend lychee & syrup coarsely

Method:
Prepare top layer first
1)  Arrange lychee on base of tin.
2) Boil jelly powder & water until dissolved
3) Add in sugar & stir until dissolved
4) Add red color & pour into the tin arranged with lychees

Prepaid Bottom Layer
1) Boil jelly powder & water until dissolved
2) Add in sugar & stir until dissolved
3) Add in milk & blended lychee & let it boil
4) Divide into 2 portion, 1 portion mixed with Red colour & 1 portion remain white
5) Pour white portion onto the first layer which has been slightly set and put the sponge cake on it.
6) After that pour the red colour portion onto the (5) which has been slightly set and cover the sponge cake.
7) Let is set a room temperature & chill
8) Unmould & serve with the red layer on top.