The Raindrop Cake, a shiny, transparent dessert uses mineral water and agar, a vegan alternative to gelatin, to achieve a creation that basically looks like a silky gift from the heavens: It tastes closely to Jello yet being sexier and funkier without the sugar.
The Raindrop Cake has reached Cronut status in Japan, where it’s known as mizu shingen mochi.
“The cake has to maintain its shape but still have the texture of water, It’s very delicate and fragile.”
