We brought you zero carbs bread, now there’s an even cooler desert, drumroll… the zero calorie cake. We kid you not. It’s completely transparent, and looks like a giant raindrop. How unbelievably cool is that?
The Raindrop Cake is inspired by traditional Japanese Mizu Shingen Mochi (translated as ‘water cake’) and created by chef Darren Wong. The ingredients you ask? Oh, just mineral water and agar (like the vegan gelatin). It’s creators say it’s a light, delicate and refreshing raindrop made for your mouth – not like jelly, but more of a melt-in-your-mouth experience. WOW. We want this experience in our mouths, right now. Although, we’re not so sure the ingredients constitute what our traditional experience of ‘cake’ is, but we like a new experience, especially of the dessert variety.
The raindrop cake itself is zero calorie, but it’s served with a topping of roasted soybean flour and a brown sugar syrup for a punch of sweetness, but we reckon you could serve it with lots of almost sugar-free sides and healthy fruit concoctions.
Foodies on Instagram are going crazy to taste it, and those who have sampled the giant blobs of water from the Smorgasburg flea market in Brooklyn NY (where it’s only available) say it’s a weird, but a totally novel experience.
Fans of Japanese and Vietnamese food have probably tasted something similar before made using agar, but like any new foodie craze, give it a cool name and some Instagram-worthy images and filters, and boom, it’s the next big thing. Will it become the new cronut or fancy donut on our shores?
We predict it’s gonna be the next big confection craze – because we want our cake, and we want to eat it, without all the sin (obvs).
All we can think of is the giant raindrops in A Bug’s Life.
It’s see-through and blobby, and oh-so-touchable.
Main image: Tim Ireland for raindropcake.com.
