大直維多麗亞酒店新款西點房外賣新品「黑」、「白」蛋糕及「茶韻生乳捲」熱賣中
「法式極黑巧克力蛋糕」＊定價780元
選用頂級法芙娜可可粉、巧克力及蘭姆酒，打造純度極高且澱粉量低的優雅款項，尾韻帶有蘭姆酒的醇香，甜而不膩的優雅口感。
「北海道乳酪舒芙蕾」＊定價780元
精選北海道四葉奶油乳酪，極純鮮美的蛋糕體嚐起來綿密濕潤，奶香在口中迸發的滋味，宛如一場舌尖上浪漫的冬之旅。
「茶韻生乳捲-龍眼蜜X茉莉花茶」＊定價580元
結合在地元素茉莉花茶粉、台灣龍眼蜜及奢華日本中澤乳霜，揉合出茶香、蜜香及乳香的完美三重奏，品嚐起來滑順清爽、軟綿美味。
「紅絲絨蛋糕」 ＊定價880元
以來自美國的傳統甜點紅絲絨蛋糕為基底，加入了檸檬皮及檸檬汁，可可香氣中帶有微酸的甜味，口感濕潤綿密，清爽不膩口。
「季節雪藏蛋糕」＊定價1,080元
綿軟的戚風蛋糕纏繞著藍莓與草莓的酸甜氛圍，每一口都是心底深處的滿足，不甜膩的清新滋味於唇齒間繚繞。
＊請提前三天預訂，電話：+886-2-6602-5671
New Pastry Creations at Grand Victoria Hotel
Experience the elegance of “Black”, “White”, and “Tea-Inspired Fresh Cream Roll”, designed by Pastry Chef Ann Kao.
“French Ultra-Dark Chocolate Cake”: Made with premium Valrhona cocoa powder, chocolate, and rum, offering an elegant, low-starch, rich flavor with a smooth finish.
“Hokkaido Cream Cheese Soufflé”: Crafted with Hokkaido 4-leaf buttercream cheese, this light, moist cake bursts with a creamy, buttery flavor—a romantic winter treat.
“Tea-Inspired Fresh Cream Roll – Longan X Jasmine Tea”: A blend of jasmine tea, Taiwanese longan honey, and luxurious Japanese cream, creating a refreshing, smooth, and flavorful experience.
Pre-order 3 days in advance at +886-2-6602-5671.
