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Desserts at Tower Cafe are made to appeal to the eye as well as the palette. All our delicious pastries and baked goods are made fresh daily. Our desserts are seasonal and local produce is used whenever possible.








German Chocolate Cake



Carrot Cake

Dense and moist carrot-raisin cake layered with rich cream cheese icing, wrapped in a layer of toasted pecans
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El Diablo

Four layers of rich devils food cake surrounded and topped with a dark chocolate ganache, caramel and sprinkled with white chocolate shavings… Pure chocolate!

Napoleon


Made with 2 layers of puff pastry, filled with pastry cream, fresh fruit and whipped cream (fruit changes seasonally).

Creme Brûlée



Banana Cream Pie

Sweet and creamy bananas and pastry cream nestled in a graham crust and topped with chantilly cream and a dusting of cocoa powder

Chocolate Cream Pie









Chocolate Mousse


Lemon Tarts




Fresh lemon juice is used to make this tart favorite.

Lime Cashew Tart

Fresh lime juice is used in the filling which sits in a cashew graham crust.
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Apple Pie
Granny Smith apples crowned with a pecan/brown sugar crumble, nestled in a flaky butter crust
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Black Bottom Cupcake
Chocolate chip cheesecake filling is surrounded by chocolate cake and topped with chocolate glaze.



Cookies
Walnut Chocolate Chip, Peanut Butter, Oatmeal Raisin, Snicker doodle, and Mudslide, Russian Tea and Fudge Brownies.

Fudge Brownie

Classic walnut brownie topped with a chocolate ganache.


Russian Tea Cake
A melt-in-your-mouth shortbread cookie made with pecans.

Tiramisu


Espresso and Kahlua soaked lady fingers layered between Mascarpone cheese made in the traditional manner.


Yin and Yang

Rich chocolate cheesecake layered with vanilla mousse and glazed with a bittersweet chocolate band.

Whole Pies: $30

Apple pie $35.00

Whole Cakes: $40

Whole Diablo: $50

(While we're always happy to sell whole desserts, availability is limited.)

Order 24 hours in advance to guarantee availability.

For further information click on the logo below

Tower Cafe on Facebook


Website and Photography by Ruben Reveles 2012