Vegan peach and passion fruit mousse cake
純素白桃熱情果慕絲蛋糕

Sale price Price $395.00 Regular price Unit price  per 

是日光的新嘗試,在剛開店的初期我們曾經製作過純素蛋糕,事隔多年,經過多種嘗試,終於把純素系列放進了whole cake list內。使用熱情果為主軸,配上白桃做成的啫喱,希望續以清爽感來過渡秋冬,微酸的熱情果和清香的白桃讓一貫以豆腐製作的慕絲中的大豆味變得溫和,桃微爽的口感、綿密的蛋糕加上濕潤的純素海綿蛋糕豐富了整體層次,希望享用這款蛋糕後會一改您對純素蛋糕的印象。
Vegan sponge cake , peach jelly, passion fruit cheesecake, whipped Soy Cream, peach, roasted coconut flakes, vegan white chocolate, edible flowers
純素蛋糕、白桃啫喱、百香果慕絲起司蛋糕、打發豆乳忌廉、白桃肉、烤椰片、素白朱古力片、食用花
Main ingredients
Tofu, soy milk, cane sugar, white sugar, flour, vegetable oil, maple syrup, peach, coconut oil, passion fruit juice, Jelly T, baking powder, baking soda, agar, fresh lemon zest, cocoa oil, edible flowers
豆腐、豆奶、原蔗糖、韓國白砂糖、日本麵粉、植物油、楓樹糖漿、日本白桃、椰子油、百香果汁、純素果凍粉、泡打粉、梳打粉、寒天粉、新鮮檸檬皮、可可油、日本食用乾花
Cake size (approx.)
5”: 13cm(⌀) x 8cm(h), 7”: 18cm(⌀) x 8cm(h)
Storage
Best consume within 3 days. Storage method: Cake has to be kept in refrigerator and packed into airtight container for leftover. Please put the cake in the refrigerator as soon as possible after picking up. If necessary, please bring your own cooler bag. We provide ice pack.
最佳食用:三日內。保存方式:保持冷凍4度左右保存,若取貨當日未食用完畢,請存放於密實盒內才放置雪櫃。蛋糕於取貨後請盡快放於雪櫃保存,如有需要請自備或加購保溫袋,我們將提供冰包。
Shipping
You can choose store pick-up or delivery (delivery at customer's cost), please refer to Shipping.
Hong Kong Island: $240-$280
Kowloon: $100-$150
New Territories: $160-$200
可選擇到本店自取或送貨(運費自付),詳細運費請參考 Shipping
港島區:$240-$280
九龍區:$100-$150
新界區:$160-$200