現烤蛋糕-南瓜乳酪味 (Pumpkin Seeds & Cheese Flavoured Cake)
Long queues @ "名東現烤蛋糕" in Tainan. The shop is just a stone throw away from the Guesthouse I am staying at and pricked by the lovely sweet eggy aroma wafting from the small shop, and egg on by my dessert-crazy mate, I queued up half an hour just to see what the heck this is all about.
Now, I always love egg tarts - those lovely baked eggy delights made famous by the Portuguese. But I am not a big fan of the pastry. But I love to dig out the eggy interior and slurp it all up. Imagine, here is a cake, reminiscent of the yolky center, sweet, fluffy, wobbly, sans pastry crust! It makes the wait all worth while......as I wolves into the pieces.
My mate says the technique used is the popular Japanese kind where the cakes are baked light and fluffy, as opposed to the dense cement-like ones popular in the West. It is really all about the egg for this cake, the pumpkin seeds and cheese crust were just mere cosmetic.
I will return 2 days later to grab the coconut flavoured ones.
Eventually, I will discover that Tainan has been gripped by the phenomenon of these fresh baked cakes, with cake shops and pastry shops offering them but none of them could match the winding queue at this particular bakery!
現烤蛋糕-南瓜乳酪味 (Pumpkin Seeds & Cheese Flavoured Cake)
Long queues @ "名東現烤蛋糕" in Tainan. The shop is just a stone throw away from the Guesthouse I am staying at and pricked by the lovely sweet eggy aroma wafting from the small shop, and egg on by my dessert-crazy mate, I queued up half an hour just to see what the heck this is all about.
Now, I always love egg tarts - those lovely baked eggy delights made famous by the Portuguese. But I am not a big fan of the pastry. But I love to dig out the eggy interior and slurp it all up. Imagine, here is a cake, reminiscent of the yolky center, sweet, fluffy, wobbly, sans pastry crust! It makes the wait all worth while......as I wolves into the pieces.
My mate says the technique used is the popular Japanese kind where the cakes are baked light and fluffy, as opposed to the dense cement-like ones popular in the West. It is really all about the egg for this cake, the pumpkin seeds and cheese crust were just mere cosmetic.
I will return 2 days later to grab the coconut flavoured ones.
Eventually, I will discover that Tainan has been gripped by the phenomenon of these fresh baked cakes, with cake shops and pastry shops offering them but none of them could match the winding queue at this particular bakery!