This is an old favourite with beautiful cakes on display, and is one of the busiest cafe on Campbell Pde. The Dobos is made of layers of chocolate ganache and a soft fluffy cake, topped with caramelised sugar. The fluffy cake had such a light texture it must be made of some sort of starch flour (or even potato flour)! Cherry strudle was refreshing, lightly sweet and tangy, and had almond meal inside. The filo pastry wrapping the cherry was light and crispy - yum.
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