Dessert of the Future

Hotel Baltschug Kempinski Moscow presents a new creation from the hotel's pastry chefs as part of the gastronomic festival ‘Dessert of the Future 2030’.

Honey cake is one of the most popular and beloved desserts in Russian cuisine, known for its many layers, rich honey flavour and delicate cream. In preparation for the ‘Dessert of the Future 2030’ festival, the pastry chefs at Hotel Baltschug Kempinski Moscow have envisioned how this classic dessert could evolve, retaining its traditional ingredients while embracing innovative features. Our pastry masters have reimagined honey cake with cranberries as the dessert of the future, combining tradition and modern technology.

Only natural products and food additives were used in the process of making the dessert. The addition of cranberries in the form of cranberry marmalade brings a bright tartness and enhances the dessert’s health benefits, thanks to the antioxidant properties of cranberries. The traditional sour cream has been transformed into a sphere coated in a glaze made from kappa-carrageenan, which is derived from the processing of seaweed.

Utilising molecular gastronomy techniques, new textures and shapes have been created. For example, cranberry juice and mint with agar-agar have been transformed into gel pearls that add bold flavour notes to this classic dessert. And what's a honey cake without honey! Delicate honey sponges, homemade ice cream blast-frozen from honey and cream, honey cake crumbs and small drops of honey all remind us of the desser's namesake.

‘Our new dessert provides not only a unique gastronomic experience but also aesthetic pleasure,’ says the hotel's Chef Andrey Kagokin. ‘Keeping in line with culinary traditions, we have tried to carefully transform classic recipes while at the same time offering an original flavour and visual experience’.

The new dessert, ‘Honey Cake with Cranberries’ is available at Café Kranzler or the Lobby Lounge Bar until 8 September.

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