LUNA, the patisserie down Amoy Street spoiling customers with its mouth-watering cakes and pastries, has launched a number of new cakes in their menu.
Aside from their popular Orh Nee Cake with velvety yam ginko paste and yam cubes; Hazelnut Caramel – LUNA (the cake that bears the “LUNA” brand) and many others; Rose Raspberry and Yuzu Meringue are here to entice the sweet tooths.
My personal recommendations would be the 2 NEW Japanese inspired cakes of Houjicha Tiramisu (inspired by the trending waterfall cake), and Goma Kinako Mochi Roll. Here’s more on the enticing NEW dessert choices:
Hojicha Tiramisu ($8)
Traditional Italian dessert tiramisu meets hojicha, an aromatic Japanese roasted green tea, to fill in for this coffee-less treat.
What I need to mention though, is that the tiramisu comes wrapped with a plastic sheet. Once removed, be prepared for a ‘waterfall’ of the lava top later.
Other than being dramatic in terms of the presentation, I think this dessert delights the senses due to the mixture of textures.
There is the rich and creamy mascarpone mousse with soft-fluffy hojicha-flavoured chiffon cake, accentuated with a crunch from a hojicha feuilletine base.
A dusting of the toasty tea powder completes this delicate pastry.
Some hojicha desserts may get too earthy-bitter if the balance if off a little, this Hojicha Tiramisu has it just right.
Goma Kinako Mochi Roll ($8)
For goma lovers, you get full-on black sesame love here.
The rich earthiness of black sesame (goma) is the soul of this fluffy roll, ground to a paste and infused into the mixture.
Swirled within is a smooth Chantilly cream filling also flavoured with black sesame.
What I really liked were the pieces of chewy mochi cubes that added more Japanese flavour and pleasant bite.
The cubes are coated with toasted soya bean flour (kinako) topped on the cake along with sesame streusel. Worth having.
Chocolate Truffle ($8 for slice, $80 for whole cake)
Get the whole cake and you can also see your reflection in that shiny glaze. Beneath this smooth, dark chocolate glaze lies a light and fluffy choco-buttermilk sponge cake.
A gentle slice reveals a luscious ganache made from Valrhona Guanaja 70% couverture chocolate, the first in the word to reach 70% cocoa.
Indulge in this chocoholic dream, capturing the original taste of cacao beans.
Yuzu Meringue ($8 for slice, $80 for whole cake)
It is hard not to be smitten by this cakes’ beautiful golden-brown exterior with swirly pattern.
With vanilla sponge as base, this cake is lavishly covered with Italian meringue then torched to create the effect.
At the heart of its flavour are bright, citrus notes from Japanese Yuzu juice and curd blended into the cake – breaking the sweetness from the frosting.
Rose Raspberry ($8 for slice, $80 for whole cake)
This dainty baby pink tinted cake is a vanilla sponge laid over a raspberry-puffed rice base.
The layered cake is filled with rose Valrhona Ivoire 30% white choco ganache with aroma of warm milk enhanced with vanilla notes.
Beautiful floral notes – it is very obvious, but I wasn’t too sure about the rice base.
A smooth blanket of Chantilly cream covers this delicate dessert, topped with a ring of rose mousse with raspberry bits, and fresh berries.
Also available on the menu are the Matcha White Chocolate ($8), Vanilla Cheddar Cheese ($7.50), Carrot Cream Cheese ($8) and assorted seasonal tarts and pastries such as the current-trending Korean-inspired Mentaiko Garlic Cream Cheese Bread ($6) and Truffle Garlic Cream Cheese Bread ($6).
You can now have your favourite LUNA cakes delivered to your doorstep at this link: https://www.luna.sg/order with its islandwide delivery.
There is a minimum order of $24 for all delivery. A delivery fees of $7 applies for all orders.
* This entry is brought to you in partnership with LUNA Patisserie.