It is made with a generous amount of white chocolate cream made from the globally rare Venezuelan cacao "Chuao," which has a well-balanced sweetness and a smooth texture. Hokkaido beet sugar is used to bring out the refreshing sweetness and deep richness of the cake, and the moist, amber-colored, three-layered genoise is generously sandwiched with seasonal "Amaou" strawberries. This one-of-a-kind Christmas cake, which can only be enjoyed at the Yokohama Bay Sheraton Hotel, will have the white chocolate cream made from "Chuao" and the high-quality sweetness and sourness of "Amaou" spreading in your mouth.