I don’t really eat too many sweets anymore, but when I do there is always a kickass sour element involved. Calamansi is a powerhouse of flavor and as you’ve gathered by now, one of my all-time favorite ingredients to pair with pastry. I begin with a round cake crouton soaked in calamansiorange syrup to anchor the stack. Next comes a caramelized almond crunch with some lightly sweetened whipped cream as the glue. The most