Cake-off: Fraise Chantilly over Bernard

After Monday's fast intervals in cold weather after long weekend runs, I had sinus problems and had to talk yesterday off. Actually, I probably should have taken Monday off, so I need to revise my schedule.

Today though, I was feeling better, so I finally called Toshi Yoroizuka and reserved a Bernard and then went to Isetan (specifically, Noix de Beurre) where I could successfully get their Fraise Chantilly (though they currently also have custard and chocolate versions, so I had to be specific). There was light rain, but I was committed and it wasn't so cold, so I dressed warmly and did an easy 10 km/h jog to Tokyo Midtown, which is not much over 3 km away.

The cakes were as I remembered them, pretty much, and it was a tough choice. In this case, though the Bernard is still composed of things I like, such as chocolate and pistachio, I can only rate it excellent. Not that the Fraise Chantilly was exciting, but as previously, I rate it great for being the best cake of this type I know and I appreciated the clean fresh taste of just lots of cream, a little strawberry, and sponge cake it a sensible design.

Toshi Yoroizuka is still an excellent shop, and I'd like to get to their new Tokyo shop to eat in (not that I can't do that at Tokyo Midtown, just my café dining timing has not matched up and I'd like to see the new shop). And I don't mind having to blog a third cake from Noix de Beurre soon, which is conveniently located.

Local run: about 11 km

Ran down to Tokyo Midtown and visited Toshi Yoroizuka and ate cake outside (fortunately, the wind wasn't bad there compared to when I started and the heat was tolerable) for some store-bought cake from a great shop, before doing the other 3/4 of my run. This is the Bernard, which uses Sicilian pistachios, an accent of chocolate, and a little feuillantine (baked crepe) for texture, or that's what the description online says.

My impression is a pistachio mousse on top, a layer of raspberry, a sort of regular cake layer that's also pistachio flavored, or at least green, another slightly different, maybe creamier pistachio layer, and then the chocolate bottom that is hard. Dissecting it, the top is more gelatinous than I prefer and the cake layer seems a little soggy by itself, but put them all together, with a little whipped cream on one side, and it's great cake. The flavor really sticks with you too after you eat it, in a good way, so one is enough.