Egg Royal Baumkuchen／Seven Eleven

Overall Evaluation

Revised version of ‘Moist Baumkuchen‘ using special egg, ‘Egg Royal’, for patisserie to make confectionary. The shape has changed from narrow to wide, and may become a little bigger, perhaps. The price also has changed higher but the tastes became much better, for sure. Does the quality of egg have so much difference for the tastes? The baumkuchen itself is very moist. The sugar coating on the surface is somewhat thinner than the previous one, but the texture and the sweetness is just good. The image of sweetness was very strong last time, but this time, the size is bigger and carbs are a little lesser, that’s wonderful. I want more!