The luscious and delectable butter pastry brings a festive twist through an additional surprise infusion of a generous red velvet layer.
The traditional delicary is drizzled with the delectable white chocolate ganache and topped with Swiss meringue butter cream in shape of the classic green holly leaf, generous servings of glazed cherries, and toothsome servings of red and silver dragées.
The Heavenly Holiday Buttered Bundt is freshly baked by Andrew Café’s budding student-apprentices of the De La Salle-College of Saint Benilde, under the guidance of resident pastry chef-mentor Erna Canatoy.
You can visit this quaint restaurant at the De La Salle-College of Saint Benilde Taft Campus, corner of Estrada and Leon Guinto Streets, Malate, Manila.
Andrew Café is open Mondays to Fridays from 7 a.m. to 6 p.m. and on Saturdays from 7 a.m. to 5 p.m.