Since the legendary red velvet cake was born in Waldorf Astoria New York in the 1920s, it has been the classic of a century. Across time and space, the creative pastry team of Waldorf Astoria Beijing are taking it a step further and unveiling Beijing Red Velvet Cake 2.0 to make the century-old legend continue.
The creative pastry chef team aspire to explore the original flavors and sweetness of fresh fruits and food ingredients by launching the Beijing Red Velvet Cake2.0 with no added sugar. Topping with fresh multiberries, the fanciful pink surface covered with strawberry and biscuit crumbs exudes delicate and elegant charm from the inside. Beetroots finely color the four cake layers with a natural red. Each layer is carpeted with luscious vanilla cream. Pastry team innovatively sandwich the layers with Thai sticky rice flour, which contributes a spongy and glutinous taste. The cake also has the unique northern flavor of hawthorn rolls inside, which adds sour and sweet flavor.
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