Delicious Black Sesame Gateau
Black Sesame Gateau (Black Sesame Cake) Recipe
I’ve been really enjoying sweets made with Korean ingredients like mugwort, beans, and black sesame lately! I recently bought some black sesame paste out of curiosity and decided to use it to make this special Black Sesame Gateau. The whipped cream with black sesame paste had a wonderfully nutty flavor that made this cake truly special. After aging it in the refrigerator for a day, the Black Sesame Gateau had a firm yet moist texture! It’s a cake that offers a delightful balance of nutty and sweet flavors when enjoyed with the black sesame cream. Let’s make this ‘Nutty and Sweet Black Sesame Gateau’ together!
Gateau Batter Ingredients- For one 15cm diameter tall round cake pan + 2 muffin cups
- 120g unsalted butter
- 170g white couverture chocolate
- 60g cake flour
- 30g finely ground black sesame powder
- 3 eggs (separated into yolks and whites)
- 35g sugar for yolks
- 50g sugar for meringue
- 80g heavy cream
- 2g salt
- 1/2 tsp vanilla extract
Black Sesame Cream Ingredients- 100g heavy cream
- 10g black sesame paste
- 10g sugar
- 100g heavy cream
- 10g black sesame paste
- 10g sugar
Cooking Instructions
Step 1
First, grind the black sesame seeds as finely as possible. If the black sesame doesn’t grind smoothly on its own, you can add a little of the measured cake flour to the grinder along with the black sesame. This will help it grind more easily.
Step 2
Measure out the unsalted butter and white couverture chocolate together. Melt them by microwaving in 30-second intervals, 3-4 times, until completely smooth. Allow the melted mixture to cool down to around 40°C (104°F).
Step 3
Carefully separate the eggs into yolks and whites. In a bowl, add the sugar for the yolks to the egg yolks and whisk well until the sugar is dissolved and the mixture is smooth.
Step 4
Gradually add the cooled melted butter and white chocolate mixture to the yolk mixture, a little at a time. Whisk well with a whisk to combine. It’s crucial to ensure the butter and chocolate mixture is cooled to about 40°C (104°F) before mixing; if it’s too hot, it can cook the egg yolks.
Step 5
Once the butter, chocolate, and yolk mixture is well combined, sift the finely ground black sesame powder and cake flour into the bowl. Gently mix until just combined and no dry flour streaks remain. Be careful not to overmix.
Step 6
Add the chilled heavy cream and vanilla extract to the mixture.
Step 7
Whisk gently with a whisk until all ingredients are evenly incorporated, creating a smooth batter.
Step 8
In a separate, clean bowl, whip the chilled egg whites. Start by whisking until foamy, ensuring you can see the bottom of the bowl. This helps build a stable foam.
Step 9
Once foamy, gradually add the sugar for the meringue in three additions, continuing to whisk until you achieve stiff, glossy peaks. The meringue should hold its shape firmly when the whisk is lifted.
Step 10
Now it’s time to combine the batter. Add the prepared meringue to the yolk batter in two additions.
Step 11
When folding in the meringue, use a spatula to gently mix with large, sweeping motions from the outside of the bowl towards the center. The goal is to incorporate the meringue without deflating the batter’s volume.
Step 12
Pour the finished gateau batter into the prepared round cake pan and muffin cups lined with parchment paper. Fill the pans about two-thirds full.
Step 13
Bake in a preheated oven at 180°C (350°F) for about 40-50 minutes. Baking time may vary depending on your oven. To check for doneness, insert a skewer or toothpick into the center of the cake; it should come out clean.
Step 14
Once baked, remove the cake from the oven and let it cool in the pan for a bit. Then, carefully remove it from the pan and let it cool for another 30 minutes. Finally, chill it in the refrigerator for at least 3 hours, or preferably overnight, to allow it to fully set and mature. This resting period enhances the cake’s moistness and depth of flavor.
Step 15
While the cake is cooling, prepare the black sesame cream. In a bowl, combine the cold heavy cream, black sesame paste, and sugar. Whip until softly peaked and smooth, being careful not to over-whip.
Step 16
Once the black sesame gateau is completely chilled, spread the prepared black sesame cream over the cake. You can lightly frost it or decorate it as desired for a beautiful presentation. Enjoy your delicious Black Sesame Gateau!
