Thursday. 39 degrees Celsius. Hungry. I thought it warranted some quality indoor chillax time so here comes my fourth Let’s Do Dessert. This was a rather spontaneous visit to The Cortile in InterContinental Sydney, booked just a few hours before to try their “lolly cake”.
Let’s Do Dessert accompanied with a glass of Brown Brothers’ dessert wine
Gianduja chocolate lolly cake, almond joconde, banana marshmallow and hazelnut crunch.
Sides of lollies. They weren’t particularly good and I believe they’re only there to add aesthetic value to the otherwise simple lolly cake.
More info on location, price and availability here: http://sydney.goodfoodmonth.com/details?deal=121989
You can enter from Macquarie St through the back entrance or through the front entrance where the valet parking area is on Phillip St.
Cake + banana marshmallow + a side of candy = Lolly cake. Of course, genius. I must admit that I couldn’t help but draw comparisons with Luxbite’s lolly cake. But each to their own.
It’s very pink isn’t it? At first glance it was quite simple but upon the first spoonful I could taste the layers in the cake which I found melded quite nicely together. That was my first thoughts but after having a few more bites the taste got a bit dull. The first layer was a raspberry flavoured mousse, or something with a mousse-like consistency. I usually find raspberry flavoured desserts quite strong in flavour and don’t particularly fancy them (or the actual fruit) but I could appreciate this one more because of its more subtle than other raspberry flavoured desserts I’ve had – strange, I know, since most people would probably prefer it to be more vibrant in flavour to really get that zing. Anyway, the next layer was Gianguja chocolate, also in a mousse-like texture followed by a large piece of banana favoured marshmallow. Every time I forked a part of the cake the whole marshmallow would try to come out, ruining the shape of the cake, so I ended up eating it all at once. I didn’t like it so unless you like marshmallows and artificial banana flavouring, it’s much nicer eating it with the cake as a whole. Finally, the last layer was the hazelnut crunch, which is always good.
TL;DR? Overall, I didn’t think it was very impressive – A hit and miss. I think that if they had more different elements, maybe a selection of different lolly-inspired desserts, it would add a lot more excitement to the dessert. Alas, I’m no pastry chef.
Link to the other 2013 Let’s Do Dessert’s:
> Sofitel & Azuma – yep, two in one night.