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2010-11-04
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We happily headed home with 4 cakes from Flor since the shop space is quite small. Flor's Tahiti (as the name implies) is a happy fusion of pineapple cubes, passionfruit cream and coconut dacquoise. The cake was a bit too tangy at first but soon became rather addictive Flor's BerryBerries ($5.50) is almost as light as air to almost not there. I did not have a good impression of Glace's strawberry souffle and BerryBerries reminded me of it. All of us love the mango pie ($6), I am especially im
Flor's BerryBerries ($5.50) is almost as light as air to almost not there. I did not have a good impression of Glace's strawberry souffle and BerryBerries reminded me of it.
All of us love the mango pie ($6), I am especially impressed with the flaky pastry and dense almond-laced filling. The mango pie was the sweetest and heaviest amongst everything we tried but it wasn't cloying at all.
Flor's Waguri Millefeuille ($6.50) is their version of chestnut cake and closest parallel to Mont Blanc. I enjoyed this more than Glace's Mont Blanc because of the flaky pastry which added a stronger taste of butter. Other than that I still prefer K-ki's chestnut cream and almond base for Mont Blanc. Mont Blanc is classically French and the Japanese's take on this classic French is one of the most important contribution to my cake universe
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