From my many years of bringing in sweet treats for colleagues at the Chinese restaurant I used to work at, I’ve realised that there is only really one compliment that you can get:
‘It’s not too sweet’
Never mind the time spent icing the sides perfectly on the cake, or the effort put into getting the perfect texture for the mousse. It’s the sweetness that really matters!
Not that this is necessarily a bad thing- it does allow lighter flavours like matcha to really shine through so this Matcha and Black Sesame Mousse cake was perfect for sharing amongst my old work friends.
I never manage to take a nice shot of the cake innards so here’s a in-progress shot of the cake. It’s a simple vanilla sponge filled with layers of matcha and black sesame mousse- made ahead of time and frozen to make it easier to put together!
The mousse layers are based off Food 52’s Black Sesame and White Chocolate Mousse Cake, substituting matcha for white chocolate. And being two of my favourite dessert flavours- it’s a winning combination indeed!
In terms of the sweetness, this is where my Matcha and Black Sesame Mousse cake did fail, a fault of my own as I had forgotten that I had pre-sweetened my sesame paste.
But. It did go down a treat with the team who had no trouble demolishing the cake so it can’t have been all that bad!
- 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)
- 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
- 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.
- 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.
- 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.
- Whip the heavy cream in a mixing bowl until soft peaks form, mix in vanilla extract. Chill in the fridge until ready to use.
- Soak gelatin in 1/2 tablespoon of water
- 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.
- Whip egg white until stiff peaks form.
- 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.
- Let it chill for at least 2 hours.