khek with candied ginger, chantilly and litchi |

Preparation time: 50 min

Preheat your Oven at 380 °F

• Ginger khek

  Line the cake mold by putting butter and sugar all around its interior surface.

  Make sure to keep the proper order, pour them out all in a bowl but the baking powder. Mix them all whit whisk.

  Add in the baking powder and mix again. Pour the mixture into the cake/khek mold up to half and let it rest 5mins. Cook it in the oven 35-40mins

  Pro tips; stab the very center of the cake with a pairing knife, while making sure nothing sticks to it while removing it. Also, it has to be hot when laying it on your lower lip. If not, either sticking to the knife or it, not being hot, put it back in the oven until cooked.

• Chantilly

  While whisking vigorously with wide and steady movements into a cold bowl the cream, gradually add the icing sugar and the grated vanilla bean. Make sure the cream is also cold.

  Once thick enough, place it into the fridge. Add the lime zest at the very end, right before serving.

• Montage

  In a medium round plate, lay down a generous slice of khek and add pieces of litchi here and there on it.

  Delicately pour or lay the chantilly all over and finalize with lots of lime zest.