Paris S'éveille, Tarte Fraisette

Last weekend, went down to Jiyuugaoka by bicycle, which is a mistake as far preserving the cake. As the pictures shows, this Tarte Fraisette did not like the vibration, though jogging is slightly better. I should perhaps give up and use the train, since there probably would not be many other passengers. Anyway, this tart is strawberry and orange compote on a pâte sucrée almond base, where the almond is mixed with cinnamon. I missed this last year, apparently, but was glad to catch it this year, as it was excellent. As I just wrote about them, probably thinking about this cake, they seem to be getting a the hang of fruitier cakes relative to previously, or I'm learning to like them more. I hope to make another visit next week, as I don't think I'm caught up on their new cakes. If the weather is good, I might try to eat outside. This time, I was also getting cake for a cake off so that was not practical.

Sadaharu Aoki: Marron Fruits Rouges (updated)

Hotter even today than yesterday, so another short run, just down to Tokyo Midtown and back (6 or 7 km) and with a shopping stop (despite carrying cake). Actually, I was after the green tea mille-feuille, which is exclusive to Midtown. I saw it there the previous time and the website shows it, but it was not there (though I didn't ask, and setting out on a Friday would not be surprising), but instead they had three new cakes. Isetan may have the same, but at that point I didn't want to circle back, which is several kilometers, so I bought the Marron Fruits Rouges at Midtown. I'll check Isetan tomorrow to see what they have, because they also had Cassisier (according to the card there), which is on my list of greats that I've been looking for, so final success on finding an old cake.

The Marron Fruits Rouges seems to be from their cheesecake line, with a thick layer of chestnut paste on top, whipped cream (not cheesecake; I should have let this thaw out more, perhaps, though it was having a hard enough time supporting the thick chestnut cream as it was) in the middle, and then red fruit, hazelnut biscuit, and Pâte sucrée (I read the card this time). This was definitely an excellent harmony of fruit, chestnut, and cheesecake good cake for both cheesecake and chestnut, so I'm saying it's great and hope that it will be around again when it comes time to do a cake-off with in.

Paris S'éveille: Mistral

Changed my Sunday from going to a new place to going to Paris S'éveille for a new cake. I was thinking of going to a new place, since I hadn't visited one for a week, but then I decided that places should remain new until I catch them up to other shops of the same level, in terms of numbers of fresh cakes. Since I'm still doing that with Eclat des Jour, I'm covered.

I did some more exploring of new paths at the beginning (adding maybe half a kilometer and not really finding anything I want to use, though going into Meiji Gaien might still be worth it to stay off the main road longer) and then used the route under Old Yamanote Road that I was on yesterday to do the short path including it, which included part of the route into Gakegei Daigaku Station and avoiding the randomness of my route past Nakameguro Station. It was over 12 km, but just barely closer to 9 km/h than 8 km/h. It's been a while since my knees were sore at the beginning. There will be a 30 hour rest before the next run, so hopefully that will be enough to cover and I won't have to take an actual rest day (again, greed is the issue).

They had a couple new cakes that the "Chef" recommended that looked good, but they also had Mistral, which seems like something I've seen before but not posted on, at least. This is a pâte sucrée chocolate base, with a biscuit biscuit, lavender Bavarian cream, chocolate coating, and the fruit is black currant and blackberry, plus there is wine, though I forget the details. It all works together and of course I like chocolate, so I thought it was excellent.