This cake was probably the most eye catching amongst the ample selection in Zumbo's shop. With its glossy red skin and spikey purple 'thorns'. In the shop I was thinking that even if it wasn't a nice tasting cake, it would make for some cool photos.
Unfortunately the bus trip home dislodged some of the spikes (yes I caught the bus there from the city. I am not going to spend $60 in cab fares to buy $60 worth of cakes!. Brought to you by the same person to took a bus to dine at Quay restaurant..I am full of contradictions).
With some of the spikes becoming embedded into the box, this was a good starting point to taste this cake. I am not a fan or meringue and the flavour wasn't that outstanding either. Maybe as a garnish, it wasn't meant to taste over the top anyway...
On to the cake itself, the red skin certainly dominated the texture of the cake with a sticky, chewy toffee-like feel. It also has a memorable citric zing to it. The remaining fillings of cream, blackcurrant jelly reminded me of a trifle. It was pleasant, but nothing spectacular.
Although I would rate this cake as only tasting 'ok', it certainly gave a good insight into the Zumbo style. So many combinations of flavors and textures all stacked into one colourful creation.
Notes from www.adrianozumbo.com
4 Times the Vitamin C: Blackcurrant jelly, blackcurrant marshmallow, vanilla violet mousse, pistachio feuilletine, pistachio dacquoise & blackcurrant glacage