Black Sesame Passion Fruit Entremet Cake
94%Read ReviewsSome Prep
Freezer Friendly
The entremet is the most technically demanding form in the French pastry canon — and Lady Wong’s Black Sesame Passion Fruit version is one of the reasons Eater New York called the East Village shop one of the hottest bakeries in the city. Built on a chocolate sablé base, layers of chocolate cake and passion fruit caramel are enrobed in black sesame mousse and finished with a glossy mirror glaze. Mogan Anthony and Seleste Tan — Malaysian-born veterans of Jean-Georges, WD-50, and the Four Seasons — founded Lady Wong in 2021 out of pandemic-era homesickness for the Southeast Asian flavors of their childhood.
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This package serves 6-8 people and includes a Black Sesame Passion Fruit Entremet Cake
- Each cake measures 7"
- Arrives in a silver cooler gift bag!
- Cake ships frozen with dry ice.
- Dry ice may dissipate in transit.
- Do not remove dry ice with bare hands.
- Cake may be stored in the freezer for up to 2 months, or in the refrigerator for up to 2 days.
- Best Consumption Period: Once defrosted, best consumed within 24 Hours.
To Serve
- Defrost in the refrigerator for at least 10 hours.
- Once cake is thawed it can be served immediately or within 30 minutes at room temperature.
- Enjoy!
Allergens: Dairy, Gluten, Eggs, Beef Gelatin, and Nuts (almond).
Please be advised that baked goods may contain or come into contact with peanuts, tree nuts or other allergens.
Where Southeast Asian Flavors Meet French Techniques
Where Southeast Asian Flavors Meet French Techniques
A slice of Southeast Asia in the heart of Manhattan, Lady Wong Patisserie was founded by the Malaysian-born husband-and-wife duo of Morgan Anthony and Seleste Tan, who spent a decade honing their skills in Singapore before moving to New York. They’ve cooked in five-star hotels including Four Seasons and Michelin-starred restaurants like Jean-Georges, and at Lady Wong, they’re putting their ample talents to good use with beautiful Southeast Asian-inspired cakes and pastries both traditional and modern.
Lady Wong was born during the Covid pandemic, when, unable to travel back to Malaysia, the couple began baking treats infused with the flavors of their home country for friends and family to ease their homesickness. These eye-catching desserts exploded on social media, and soon they were selling them from the back of their car, then at pop-ups, and eventually at their very own brick-and-mortar storefront in the East Village. Lady Wong’s stunning desserts – from Pandan Layer Cakes to Black Sesame Passion Fruit Entremet Cakes – marry the flavors of Southeast Asia with French fine dining pastry technique, and now they’re shipping nationwide!
