Whisk the eggs with sugar and vanilla paste. Slowly add the sifted flour and mix it with a spatula. Pour into a mould of Ø16 cm. Bake at 180°C for 35 minutes. Cut the sponge cake into three layers.
Boil the puree with sugar and agar. Add rose paste. Finally, add the fresh lichees cut in small cubes. Pour over the sponge cake and freeze.
Soak the gelatine in the water. Boil the cream, add soaked gelatine, pour it into melted chocolate and mix thoroughly to form a ganache. Add coconut paste. Finally, combine with the whipped cream. Pour part of the mousse into the mold and insert the frozen jelly with sponge cake. Repeat this step three times. Freeze.
Soak the gelatine in 120 g of water. Boil a syrup (at 103°C) with sugar, water (150 g) and glucose. Add white chocolate, cream and soaked gelatine. Mix it with a blender. Pour the shiny coating at 30°C on the frozen cakes.
To decorate use Barbara Decor chocolate decorations:
Rose white Maxi Ø65 (code 339357).
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