Fresh Mango Honey Yoghurt Mochi Cake with Honeycomb
鮮芒果蜜糖乳酪麻糬蛋糕配焦糖脆脆
Sale price
Price
$455.00
Regular price
Unit price
per
夏季就是想要吃更多的水果！忌廉中特別加入乳酪增加清爽感，用上清甜且陣陣香氣撲鼻的本地龍眼蜜，配上煙韌的麻糬就呈現了記憶中經常去吃自助frozen yoghurt時喜愛的味道，也不要忘記為一貫甜度不高的日光戚風蛋糕灑上經典的焦糖脆脆，增加口感和甜蜜的感覺！這款蛋糕看似簡單但每個部分都經仔細調整平衡，是最為夏季的口味。
購買任何產品滿 $1200，九龍新界可免費送貨一次，港島區運費減半（滿$1500全免）。
購買任何產品滿 $1200，九龍新界可免費送貨一次，港島區運費減半（滿$1500全免）。
chiffon cake, honey yoghurt, mochi, mango cream, mango, blueberry, gold leaf, homemade honeycomb
戚風蛋糕、蜜糖乳酪忌廉、麻糬、芒果忌廉、芒果、藍莓、金萡、焦糖脆脆
Main ingredients
eggs, flour, milk, mango, honey, yoghurt, whipping cream, vegetable oil, sugar, tapioca starch, glutinous rice flour, gelatin
日本雞蛋、日本麵粉、澳洲牛奶、台灣/ 菲律賓芒果、本地蜜糖、澳洲乳酪、法國鮮忌廉、菜油、韓國白砂糖、木薯粉、糯米粉、魚膠
Cake size (approx.)
4”: 10.5cm(⌀) x 9cm(h), 6”: 15.5cm(⌀) x 9cm(h), 8”: 20.5cm(⌀) x 9cm(h)
Storage
Best consume within 2 days. Storage method: Cake has to be kept in refrigerator and packed into airtight container for leftover. For keeping honeycomb crunchy, please put into airtight bag or box. Please put the cake in the refrigerator as soon as possible after picking up. If necessary, please bring your own ice pack and cooler bag.
最佳食用：兩日內。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。焦糖脆脆常溫密實保存。蛋糕於取貨後請盡快放於雪櫃保存，天氣炎熱潮濕，如有需要請在下單時加購或自備保溫袋，我們將提供冰包。
