Raspberry pie beats mousse in sugary shocker

Even though it was very nice, a fine chocolate mousse with crunchy nuts with jelly made from the juice of sea buckthorn didn’t go the whole way, but ended up as number two.

Café Væksthuset, the student-run café at the Faculty of Life Science, held its third annual cake competition on Monday 26 September. Five teams joined the competition and had created some beautiful and tasty cakes for the event. There were prizes for the three best cakes.

The lucky judges for the event were two members of the Café’s student board and the café’s cook. The cakes were assessed on looks, aroma, texture, taste and overall appearance.

See the cakes in the gallery here: Sugar shock! Cake competition at Life Science

To be made and sold at café

Last year’s first place winner tried to repeat last year’s big success, but this time with a totally new cake: A fine chocolate mousse with crunchy nuts with a thin layer of jelly made from the juice of sea buckthorn. It was decorated with sea buckthorn berries and chocolate-coated leaves from the same plant.

The winners this year were four landscape architect students.

They made six blackberry and raspberries pies with sweet cream and liquorice powder on top. The four winning girls each won a voucher worth ten cups of coffee at the café. The winning cake will be made and sold in the café.

uni-avis@adm.ku.dk

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