The original torte recipe layers fluffy chocolate cream with almond praline and marzipan. Newer flavors include dark chocolate with orange marzipan or raspberry paste.
The most famous cake in all of Austria, this ostensibly simple glazed chocolate cake is layered with apricot preserves.
Traditional pandan chiffon is a light sponge cake flavored with the juice of pandan leaves. At Andaz, they add velvety mousse in flavors like yam, durian, black sesame and coconut.
The signature chocolate cake is a fudgy combination of Valrhona chocolate, Grand Marnier and ribbons of caramel and orange chocolate ganache, studded with pieces of orange confit.
Kumo is Japanese for "cloud," and this light and fluffy cake is composed of a thin, hard shell of white chocolate with soft layers of mousse, jelly and sponge cake within.
This treat was inspired by the beauty of a Baja California dawn. It's a guanabana (soursop) cake accompanied by jellified vanilla, white chocolate and amaranth.
This 12-layer cake at Planters Inn has been awarded a trademark, and everyone from Martha Stewart to Bobby Flay have gushed over its rich vanilla and coconut flavors.
The key to this great mille-feuille is the perfect ratio of custard to pastry, baked to crisp, caramelized perfection with lots of famous French butter.
A spongy, decadent chocolate base is layered with dark chocolate mousse and raspberry jam. It's served in an edible chocolate flower pot, topped with crushed cookies and real flowers.