Tainan Far Eastern Group Shangri La Hotel Mother's Day Cake Series Launched

        Seizing the opportunity of Mother's Day, the Far Eastern Group Shangri La Hotel in Tainan has launched three festive cakes, the first of which is the "Flower Yang" cake in the shape of a simulated flower bouquet. There is also a "Golden Xuan Mango Milk Cap" cake filled with Taiwanese tea and tropical fruits, as well as a "Pistachio Forest" cake made from French boutique chocolate combined with wine flavored cherries. Each cake is five to six inches long, with a unit price of NTD 1380-2500, starting from today until April 28th, After pre ordering, two cakes will enjoy a 10% discount. For more information, please contact (06) 702-8856, or the official website: https://sltn.tw/G9XeE 。

        The "Hua Yang" cake, inspired by Korean patterned cakes, features exquisite floral decorations on the outer layer, crafted with low sugar bean paste filling and squeezing flowers. Each flower is a unique artwork; The Qifeng cake is infused with Taiwan's Daye Oolong tea, and the filling is layered with French La Fortier red berry, lychee milk filling, osmanthus Annulmus, and osmanthus jelly. The limited quantity is 50 pieces, making it a popular choice for Mother's Day or giving to your partner.

        Mothers who love the soft sponge cake body cannot miss the "Jinxuan Mango Milk Cap" cake. They specially choose the pomelo fragrant Jinxuan sponge cake as the main body, with the inner layer interwoven with pomelo mango cheese, tropical fruit milk filling, and fresh mango dice to create a layered flavor. The outer layer is stacked with snow salt Hokkaido milk cream and passion fruit milk cream, with a sweet and charming taste, leaving a beautiful aftertaste in their mouth.

        Another type of "Pistachio Forest" based on sponge cake body, strictly selects French premium Weiss chocolate to make the cake bottom, with double layered filling made of Weiss 64% Ritchu dark chocolate mousse, mixed with cherries cooked in German cherry syrup. The upper layer of the mousse is made of Sicilian pistachios, known as "green gold mines". The texture is smooth and the taste is light, and it is covered with fresh cherries. The wine and fruit aromas collide to create a sour, sweet, and non greasy taste.

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