All black bean cakes come down to two elements -- the black bean filling and the surrounding crust -- and the Eastern scores high marks on both counts. The filling is rich, smooth, and almost creamy, with a deep, earthy quality that transcends sweetness; the flaky, lard-enriched crust is its perfect complement. For those purist aficionados of the black bean purée, period, the Rose Black Bean Cake is the way to go. It has three times the amount of filling as the regular cakes, and its thin envelope of crust is just a platform for the purée. (You might want to avoid the Black Bean Golden Yolk Mooncake, though -- it not only has a distracting hard-boiled yolk nestled inside of it, but its filling is dry and overcooked.)