Four Seasons Cake Shop will enrich its line of offerings by introducing five new cakes and a series of verrine desserts that are available at the Cake Shop for the first time.
The Aged Chenpi Red Bean Mousse Mille-feuille is crafted with 20-year aged chenpi, or tangerine peel, from Xinhui that offers a great depth of fragrant tangerine flavours. For fans of the traditional sweet red bean soup, this cake a pleasure to dig in to.
Saint Honoré is a classic cake that requires exceptional baking skills. In this recipe, caramel is cooked and draped on the choux pastry à la minute, achieving a fresh taste and a perfect look of the cake.
Other new decadent cakes include Mango and Strawberry Mille-feuille, Kyoto Matcha and Adzuki Bean Roll, and Chestnut and Vanilla Swiss Roll.
“These cakes have one thing in common: they are all simple yet delicious. Many would find a connection with them immediately,” says Ringo Chan, the Hotel’s Executive Pastry Chef whose team is the brains behind the new creations.
The Cake Shop will also unveil a new series of Verrine desserts – a beautifully layered sweet treat served in a glass. The four flavours available are Hokkaido Milk Panna Cotta with White Peach, Hokkaido Milk Panna Cotta with Makrut Lime-Mango Compote, Smooth Rocky Road Chocolate Crème, and Tiramisu.
The Lounge Launches Sakura-themed Afternoon Tea
This March and April, celebrate the cherry blossom season in Hong Kong with the sakura-themed afternoon tea at The Lounge. Served on a three-tiered tea stand, the set features an array of Japanese-style sweet and savoury treats that uses sakura in the form of jam, jelly, and powder.
The experience is complete with the offering of signature scones enjoyed with homemade jam and Devonshire cream.
Four Seasons Hotel Hong Kong
8 Finance Street, Central, Hong Kong