Black Sesame Cake with Green Tea Mousse



Baked the cake in a 9 inch spring form pan
After the cake cooled, I cut it in half
I assembled the cake in the spring form pan


The green tea mousse in this cake is delicious and nicely pairs with the black sesame cake.

My modifications:
  • I baked the cake in a spring form pan
  • I did not make the white sesame mousse, and just doubled the green tea mousse
  • When making the green tea mousse, 
  • I assembled the cake in a spring form pan, and did not wait 30 min in between putting the first layer of green tea mousse, and adding the 2nd layer of cake. I did however, put the cake in the fridge after putting on the second layer of green tea mouse before frosting the sides. 
Here's what I did:
Cake
  1. Preheat oven to 350 degrees.
  2. Greased 9 inch spring form pan, and put wax paper on bottom
  3. Combined flour, teaspoons baking powder, salt and set aside
  4. Ground 3 tablespoons of black sesame seeds. In a small bowl, combined 1 tablespoon of ground black sesame with 1 table spoon honey to make sesame paste. Added this sesame paste in small bowl with 2 tablespoons of ground black sesame in bowl, 1 egg at room temperature, and 1/2 teaspoon vanilla
  5. Beat together sugar and softened butter for ~ 3 min until light and fluffy. 
  6. Added the black sesame mixture on medium speed in 2 additions
  7. Added flour mixture in 3 additions and coconut milk in 2 additions, alternating starting with the flour mixture first and ending with the flour mixture. 
  8. Baked for 25 min
Green Tea Mousse
  1. Whisked together 8 large egg yolks with 2/3 cup granulated sugar and 1/4 teaspoon of salt
  2. Combine 4 tablespoons of coconut milk and 4 tablespoons of water. Then sprinkle 2 packets of 0.25 oz (0.5 oz total) of unflavored gelatin on top of coconut milk + water and let it bloom for 5 min. 
  3. Combine 2 tablespoons of water with 2 teaspoons of green tea in a different bowl and set aside. 
  4. Add 1 cup of coconut milk and 1.5 cups of heavy cream in a sauce pan and bring to simmer. 
  5. Remove from heat and add to yolk mixture in a steady stream, while constantly stirring to prevent curdling. 
  6. Put everything back in pan and cook on medium heat until mixture thickened and coats back of spoon; constantly stir. 
  7. Remove from heat and stir in gelatin until dissolved, then green tea powder and 2 teaspoons of vanilla. 
  8. Pour mixture through strainer.
  9. Let cool. I stored it in the fridge and finished the mouse the next morning. 
  10. Next morning, I whipped 2 cups of heavy whipping cream with 2 tablespoons of confectioner's sugar.
  11. I had to use the hand mixture to evenly combine the green tea gelatin with the whipped cream.  

Assembling Cake
  1. Slice black sesame cake in half. 
  2. Assemble the came in the spring form pan.
  3. Put first layer of cake down. Then add a layer of green tea mousse. Then add 2nd layer of cake. and finish with another layer of green tea mousse. Make sure a little mousse left to frost sides. 
  4. Put in fridge to set for 30 min. 
  5. Then take off sides of the spring form pan, and frost the sides with the green tea mousse. 
  6. Finish with decorating the cake. Similar to what the recipe suggested, I decorated with green tea powder, black sesame powder, raspberries, and black berries. 


MatchaGoma Mousse Cake (Green Tea-Black Sesame Mousse Cake)




yield: one 9-inch cake (I used a 9-inch spring form pan)

Black Sesame Cake


Ingredients
1-1/4 cups (6-1/4 ounces) unbleached all-purpose flour (used bleached all-purpose flour)
1-1/4 teaspoons baking powder
1/4 teaspoon fine sea salt
2 tablespoons black sesame seeds
2 tablespoons black sesame paste (combined 1 tablespoon of ground black sesame with 1 table spoon of honey)
1 large egg, room temperature
1/2 teaspoon pure vanilla extract
6 tablespoons (3 ounces) unsalted butter, softened (microwaved for 20 seconds)
3/4 cup (5-1/4 ounces) sugar
1/2 cup, plus 2 tablespoons canned unsweetened coconut milk



Directions
1. Adjust oven rack to middle position and heat oven to 350℉. Grease one 8-inch round cake pan, line bottom with parchment, grease parchment round, dust cake pan with flour, and tap out excess. In a medium bowl, whisk flour, baking powder, and salt together, set aside.

2. Toast the sesame seeds in a dry pan over medium heat, stirring constantly, until they are fragrant, about two minutes. (Optional but brings out the sesame flavor) Grind, or pound the seeds in a spice grinder until they are the texture of damp sand. Combine grounded sesame sees, sesame paste, eggs and vanilla in a 1-cup measuring cup, stir to combine, set aside.

3. In the bowl of standing mixer, fitted with paddle attachment, beat butter and sugar on medium-low speed until sugar is moistened, about 30 seconds. Increase speed to medium-high and beat until mixture is light and fluffy, about 3 minutes. Reduce speed to medium, add sesame mixture in two additions, beat until combined.

4. Reduce speed to low, add dry ingredients in 3 additions, alternating with coconut milk (in 2 additions), beginning and ending with dry ingredients. Beat in each addition until barely combined. Remove bowl from mixer, stir batter by hand with rubber spatula to ensure there are no streaks of flour left on the bottom of the bowl. Divide batter evenly between prepared cake pans; spread batter to edges of pans with small off-set spatula and smooth surfaces.

5. Bake cakes until toothpick inserted into center of cakes comes out clean, about 25-35 minutes. Cool in pans 20 minutes, then invert cakes onto greased wire rack; peel off and discard paper rounds. Cool cakes to room temperature, about 1 hour. (Cooled cakes can be wrapped in plastic wrap and refrigerate for up to 1 day.)



Matcha Mousse


Ingredients
4 large egg yolks
1/3 cup (2-3/8 ounces) granulated sugar
1/8 teaspoon fine sea salt
1/2 cup canned coconut milk, plus 2 tablespoons
2 tablespoons water
1 tablespoon powdered gelatin
1 tablespoons Canton (ginger liquor) or water
1 teaspoon matcha powder
1 teaspoon pure vanilla extract
1-3/4 cup (14 ounces) heavy cream, divided
1 tablespoon superfine sugar



Directions
1. In a medium bowl, whisk egg yolks, sugar, and salt until smooth and fully combined, set aside.

2. Combine 2 tablespoons coconut milk and water in a small bowl, sprinkle gelatin over top and let bloom for 5 minutes. Combine Canton, or water, with matcha powder in a separate small bowl, stir to combine; set aside.

3. Add 1/2 cup of coconut milk and 3/4 cup heavy cream to a medium saucepan and bring to a simmer. Remove from heat, in a steady stream, pour into yolk mixture; whisk constantly to prevent curdling. Pour mixture back into a saucepan, and cook over medium heat until mixture has thickened and coats the back of a spoon, stirring constantly.

4. Remove pan from heat and stir in gelatin mixture until dissolved. Stir in matcha mixture and vanilla until incorporated. Pour matcha cream through fine-mesh strainer into nonreactive bowl. Cover surface directly with plastic wrap and let cool. (Refrigerate if making ahead)

5. In a stand mixer fitted with whisk attachment or use a hand mixer, whisk remaining 1-cup heavy cream and superfine sugar to soft peak. Gently fold whipped cream into matcha cream until incorporated with no white streaks.

White Sesame Mousse


Ingredients
4 large egg yolks
1/3 cup (2-3/8 ounces) granulated sugar
2 tablespoons sesame paste or tahini
1/8 teaspoon fine sea salt
3/4 cup whole milk
2 tablespoons water
1 tablespoon powdered gelatin
1 tablespoons Canton (ginger liquor) or water
1 teaspoon matcha powder
1 teaspoon pure vanilla extract
1-3/4 cup (14 ounces) heavy cream, divided
1 tablespoon superfine sugar



Directions
1. In a medium bowl, whisk egg yolks, sugar, sesame paste and salt until smooth and fully combined, set aside.

2. Combine 2 tablespoons coconut milk and water in a small bowl, sprinkle gelatin over top and let bloom for 5 minutes.

3. Add 3/4 cup of whole milk and 3/4 cup heavy cream to a medium saucepan and bring to a simmer. Remove from heat, in a steady stream, pour into yolk mixture; whisk constantly to prevent curdling. Pour mixture back into a saucepan, and cook over medium heat until mixture has thickened and coats the back of a spoon, stirring constantly.

4. Remove pan from heat and stir in gelatin mixture until dissolved. Stir in vanilla until incorporated. Pour sesame cream through fine-mesh strainer into nonreactive bowl. Cover surface directly with plastic wrap and let cool. (Refrigerate if making ahead)

5. In a stand mixer fitted with whisk attachment or use a hand mixer, whisk remaining 1-cup heavy cream and superfine sugar to soft peak. Gently fold whipped cream into matcha cream until incorporated with no white streaks.

 


Assembly


Ingredients
Black Sesame Cake
Matcha Mousse
White Sesame Mousse
2 tablespoon matcha powder
2 tablespoons black sesame seeds, toasted
1-1/4 cup crushed sesame seeds or crush your own with 1-1/2 cups white sesame seed and 1/4 teaspoon fine sea salt



Directions
1. With a serrated knife, slice cake layer horizontally into two even layers

2. Make a 3-inch tall parchment or acetate collar and place in a 9-1/2 inch springform pan. Place one cake layer on the bottom-center, spread matcha mousse evenly on top and side of cake layer. Smooth top with small off-set spatula, cove and refrigerate for 30 minutes.

3. Remove cake from refrigerator, center remaining cake layer on top of firm matcha mousse and spread sesame mousse evenly on top and side of cake. Smooth top with small off-set spatula, cove and refrigerate for 30 minutes.

4. Remove cake from refrigerator, decorate cake with matcha powder, black sesame seed and crushed sesame seeds as seen in photo or as desire.

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