Black Star Pastry added the Raspberry Lychee Cake ($10.00) to their range last year. And some 6 months later, N and I found the opportunity to visit their Newtown store and try out this new cake on her birthday.
We had high hopes that it would hold up to their famed Watermelon and Rose Cake.
According their website,
The base is a rich chocolate biscuit holding up layers of raspberry marshmallow and vanilla cream. The layers are a delicious balance of texture and taste, with the lychee and the raspberries on top it forms the perfect mouthful – you just have to have a mouth big enough.
Each slice of the cake has four lychee halves and four raspberries. I take issue with their ‘perfect mouthful’ because following their suggestion to eat all the components together, there are only 4 mouthfuls as the lychees are difficult to cut with a fork without squashing the rest of the cake. For a $10 cake, I want to savour each bite, regardless of whether my mouth is big enough to fit a quarter of the cake in my mouth. Unfortunately, I ended up with mouthfuls of either just lychee or raspberry with the cake beneath.
The lychees used are canned, so they’re deliciously sweet, but creates a jarring contrast with the very tart raspberries. A less acidic, more sweet fruit would have complemented better. The vanilla cream is rose-scented and tasted like a mellower version of that in the Strawberry Watermelon Cake, while the chocolate biscuit base was too rich to complement the more tropical and refreshing flavours of the rest of the cake. The immaculate balance in flavour, freshness, and lightness of the watermelon and rose cake is hard to beat, and the raspberry and lychee cake tastes like its younger sibling who loses its own identity in copying its older sibling.
Black Star Pastry is located at 277 Australia St, Newtown NSW 2042.