[Fri] Yu Sasage: Chiboust Mangue Passion, Deux Fromage ｄ’Été, and Savarin Pêche Melba

Did my running early, in a winding path through Akasaka to Tokyo Midtown, where Toshi Yoroizuka continue to not have old favorites (though I'll visit for something new soon, so it matters that they have something, though I'm not sure that I'll go to Midtown for it). Set off thinking I might do some sort of speed or pace training at Meiji Gaien, but it was too hot and humid (i.e., not raining). I think I did 9 km at about 9 km/h, but I was using paths that Google Maps does not allow (cutting through the park-like path and bridge between a couple buildings), so couldn't calculate very exactly.

In the evening, there was a request for cake, and since Yu Sasage was available and convenient, we went there.

The first cake I had half of was the Chiboust Mangue Passion, which is what it sounds like (a mango and passion fruit chiboust). As chiboust's go, it was more gelatinous (versus airy) than I expected, but still I thought it was excellent. The "egg wash", if I'm getting the translation correct for the Japanese-French, for the bottom caramel tart has mango, as well as banana, whereas the chiboust part has the passion fruit, according to the description. I look chiboust and this as different without being bad, so I found it excellent.

The second cake was Deux Fromage ｄ’Été, which is a summer two-layer (baked and rare) cheesecake flavored with pineapple confit and passion fruit and mango gelatin. I thought the cake was a little grainy, somehow, and also, the rare was pretty soft and the baked part was harder than some I've had, so I was really not appreciating the texture and construction of this one. However, the taste was still good, so this counts as good cake.

Unfortunately, I can't say the same of the last one, which was Savarin Pêche Melba, a baba with a peach liquor and white wine based syrup, a raspberry glazing, some peach confit, vanilla cream, I think accepted with baked white chocolate somewhere, though I'm not sure where, and uncredited almond slices. This was just too dry for me and did not have much taste. Not it was was bad as sponge goes, but what's the point of a dry baba?