Keio Plaza Hotel Sapporo has renovated some of its cakes as of May 1.
The major product, the shortcake, has undergone a significant renovation and is now called “Gâteau Fraises Grand.” Eggs known as “Tree’s Bounty” and flour called “Sarasa,” were personally selected by the pastry chef, Katsuya Kusakabe, using ingredients produced in Hokkaido. The cake is finished according to the Keio Plaza Hotel chain’s traditional recipe. The whipped cream blends two types with a fat content of over 40%, and strawberries are specifically chosen according to the season and variety, using 3.5 per cake.
The monthly cake theme is “Birthstones,” and for May, the theme is “Emerald,” resulting in a cake combining southern high plum jelly with fromage blanc. Other items such as the fruit tart have also been renewed.
The products are available at the 1st floor pastry boutique “Poppins.” Opening hours are from 10:00 AM to 4:00 PM.
