Matcha Black Sesame Cake

This cake is adorable to share with your old friends while having a great bonding. It’s a simple vanilla sponge filled with layers of matcha and black sesame mousse decorated with matcha kitkat, pocky biscuit sticks, strawberries, black and white sesame brittle, and flowers.

Ingredients:

For the Black Sesame Mousse:

• 50 grams heavy cream
• 50 grams black sesame paste
• 1 egg yolk
• 20 grams granulated sugar
• 40 grams whole milk
• 2 grams gelatin powder
• 1/2 tablespoon water (to soak gelatin)

For the Matcha Mousse:

• 75 grams heavy cream
• 1 egg white
• 25 grams whole milk
• 50 grams good quality white chocolate, chopped into small pieces
• 2 grams gelatin powder
• 5g Matcha powder
• 1/2 teaspoon pure vanilla extract

Instructions:

For the Black Sesame Mousse:

1. Whip the heavy cream in a mixing bowl until soft peaks form, mix in vanilla extract. Chill in the fridge until ready to use. Label them if you want.
2. Soak gelatin in 1 tablespoon of water. Separate the egg - you will only need the yolk. Whisk egg yolk with sugar until thick and pale. Mix sesame powder with 1 tablespoon of hot water. In a small saucepan, stir together the sesame mixture and milk over low heat. When the mixture starts to bubble, remove from heat, stir in the soaked gelatin to dissolve. Slowly drizzle the hot sesame milk mixture into the egg in a thin stream while whisking continuously.
3. Take out the whipped cream you have chilled in the fridge. Fold the sesame-egg mixture into the chilled whipped cream to combine. Pour this on top of the sponge cake layer and let chill in the fridge.

For the Matcha Mousse:

1. Whip the heavy cream in a mixing bowl until soft peaks form, mix in vanilla extract. Chill in the fridge until ready to use.
2. Soak gelatin in 1/2 tablespoon of water.
3. Heat the milk over low heat, once it starts to boil, turn off the heat and stir in the white chocolate chunks. Keep stirring until chocolate melts completely. Add the matcha powder and soaked gelatin, stir to dissolve. If the gelatin does not dissolve, warm the mixture up a little bit. Be careful not burn the chocolate.
4. Whip egg white until stiff peaks form.
5. Take out the whipped cream you have chilled in the fridge. Fold the white chocolate mixture into the cream to combine. In 3 batches, fold the egg white into the chocolate-cream mixture, try not to break the foamy texture of the egg white.
6. Let it chill for at least 2 hours.

This recipe is a part of our "Top 10 Cake Recipes with Matcha" that can be downloaded here.