I actually liked the cake on its own: it’s very similar to a regular butter cake, lightly sweetened with gula melaka, crisp on the edges and fluffy on the inside, with a crushed cashew and gula melaka icing on the top. The ice cream’s pretty decent as well, nice and creamy without annoying icy chunks. Now problem is when the espresso goes on it, everything becomes crazy acidic. The thing about espresso, is that it turns really acidic when flash chilled — regardless of the quality of the beans. So when that chilled, sour espresso seeps into the not-very-sweet cake, it becomes way too acidic a dessert. I’ll personally just have the ice cream and cake without the espresso next time (which kinda makes the pricetag a little unwarranted though?).