Raindrop Cake : Taking The World By Storm!

Photograph by Tim Ireland

A fresh dessert that has come to take the world and the internet space by storm, is the 'Raindrop Cake'. Although highly questioned by many on it being termed as a "cake", it is soon to become one of the most popular desserts.

The Raindrop Cake is New York City–based chef Darren Wong’s take on the Mizu Shingen Mochi, a Japanese traditional dessert made from mineral water and agar served with roasted soybean flour and sugar cane syrup.

Wong says the cake reminds him of “that scene from A Bug’s Life where they drink water drops off of leaves,” adding that it perhaps unsurprisingly “tastes like eating a giant raindrop.” The cake itself, he says, “is very mild and very much about the delicate texture the melts in your mouth.“It’s a light, delicate and refreshing raindrop made for your mouth,” Wong writes on a website created for the dessert :

"This is a unique food experience. Firstly it looks really cool." Wong adds, "Second the texture is so unique; it’s very delicate and fragile. Third the combination of textures and flavors goes together so well. There are very few foods that engage this many senses at the same time, which is what attracted me to this dessert in the first place."

Its construction, says Darren "took a lot of trial and error testing out different agars and gelatins to get the right consistency". And admits that its transportation and storage is and will be a "nightmare". Maybe someone can start their business on manufacturing special cases for this special dessert.

Photographing the dessert was even more so of a "nightmare" claims photographer ; Tim Ireland. Who mentioned the difficulty of photographing something so translucent and fragile.

Did we mention it has almost zero calories? This newly popular dessert sure takes the CAKE!

For those trying to make these at home :

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