I was intrigued by the concept of using tea to flavour Western-style cream cake, because I felt that the vivid fragrance of teas paired well with the milkyness in the cream and the fluffyness of the sponge. This Da Hong Pao Orange Confit Cake by Chagee sounded promising. I had previously tried their Floral Osmanthus Pandan Cake but was disappointed at the lack of tea flavour, and was hoping to see if the other flavours are any different. Furthermore, orange seems like it would pair exceptionally well with oolong - I can see how the fragrant but sharp citrus would both complement and blend with the mellow but fragrant oolong, perhaps like earl grey ceylon.
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