About 22-23 years ago I was working for a fairly famous pastry chef that was involved with a lot of competitions. That was the first time I tasted this sponge cake recipe, I called it twinkie sponge because I thought it tasted like twinkies. From time to time over the years I usually make this sponge cake and find a way to make a dessert out of it. I like that it has a lot of flavor, not just cakey texture. It is super light and we incorporate ground anise. This gives just the slightest delicate taste of a classic biscotti. I think this combined with the marzipan flavor of the cake, the rich creamy mousse and acid from the blackberries is over the top. It is probably my favorite thing on the menu right now.
*pastries noted with an * are not available as part of our miniature desserts by the dozen.*
common allergies: almonds//wheat//dairy//eggs
