In the Luxembourg patisserie, Oberweis (so good #12), summer is the gateway to seasonal fruits of great weight and tradition in northern Europe, such as strawberries and raspberries. The summer season is also the ideal time, the perfect excuse, for Jeff Oberweis to unleash his imagination with one of his favorite products, ice cream. Both elements converge in their recognized line of ice cream cakes in an oval format and with decorations marked by small hemispheres. However, this year all the attention of the ice cream cakes will be placed on the strawberry, replacing the raspberry as fruit par excellence. Thus, Strawberry is the star of the ice cream cake of the summer with a composition based on Madeleine sponge cake, ice cream and strawberry jam and rhubarb-strawberry jam.
Other innovations that extend this line are Wendy (crunchy praline, 39% milk chocolate ice cream and vanilla ice cream); Mojito (crunchy lemon and white chocolate, mint-rum white jelly, mint ice-cream, vanilla-lemon ice cream) and Tradition Chocolate (crunchy chocolate milk, vanilla ice cream, and dark chocolate, vanilla parfait and chocolate mousse with rum).
The oval format of the ice cream cake has been consolidated as few products in Oberweis in recent years. As the owners of these pastry shops, Jeff and Tom Oberweis have long explained the advantages it brings to the ice cream bombe, so typical in the past, making them continue betting on this presentation. It is a lighter, compact, current format that allows a homogeneous defrosting in the customer’s home, including the heart of the product. They are functional, practical arguments, which add to the aesthetics.