#sydneyweek ends with a bang! I’m heading off on holidays so the blog will be quiet for a couple of weeks. Keep in touch with my travels on Instagram – see you in September! So, when cake is dusted in gold, there’s really no way I can resist it. The Royal Cake at the gorgeous Grounds of Alexandria called to me through the cake display (which is saying something, as everything in there looks fabulous). The layers in this hazelnut dacquoise were simple but perfectly executed – the majority was milk chocolate mousse, which had the Goldilocks just-right balance of weight – not too light, not too heavy. The mousse clung to my fork and dissolved sinfully on the tongue without being sickly or too rich. Hazelnut and milk chocolate are a match made in heaven, and this was no exception. The hazelnut layers had a bit of crunch but a lot of flavour, lifting the mousse to the next level. The bottom layer was an almond crunch – this layer brought the textural balance, and reminded me of a Ferrero Rocher. The best mouthfuls had a bite of the fresh raspberry wedges on top – the tartness of the fruit cut through the chocolately richness and got my taste buds going. I couldn’t imagine more perfect surroundings to enjoy this delight in either. Definitely suited for royalty – I could get used to this!
The Grounds of Alexandria, 2 Huntley Street, Alexandria NSW, http://groundsroasters.com/