Desert island sponge cake

Waves of exotic fruit merged with apricot shisha tobacco, weaving fragrant aromas into a tapestry of sweetness. Juicy lychees and peaches arrived in sticky syrup, topped with hazelnut liqueur and dried petals, before soft brioche released gentle and toasty sensations in the mouth, blending with orange blossom honey and chewy chunks of dried mango. A little water delivered thick layers of sponge cake, piled high with ripe pineapples, coconut shavings, and roasted chestnuts and almonds. Then zingy orange notes aligned with kumquats and dried apricots, amplified by gooseberry jam and lemon curd, with a delightful finish of waxed apples and walnut oil.