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Sponge cake with black sesame seeds, apricot jelly and matcha mousse

Sponge cake with black sesame seeds, apricot jelly and matcha mousse

Category: Confectionery
Sponge cake with black sesame seeds, apricot jelly and matcha mousse

Ingredients

Biscuit
Syrup
water 80 g
sugar 160 BC
vegetable oil b / s 110 g
Dough
egg C1 4 things.
sugar 40 g
premium wheat flour 200 BC
black sesame flour 80 g
salt 1/3 tsp
soda 1/2 tsp
baking powder 4 g
vanilla optional taste
syrup whole
Apricot jelly
apricot puree 185 g
corn starch 7 g
gelatin b / r 6 g
water for gelatin 30 g
sugar 60 g
Matcha and white chocolate mousse
matcha tea 12 g
White chocolate 225 g
milk 150 ml.
fat cream 360 ml.
gelatin b / r 7 g
water for gelatin 40 g
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shape d18
ring d 16

Cooking method

Biscuit.



Sponge cake with black sesame seeds, apricot jelly and matcha mousse
Mix water, oil and sugar in a ladle. Put on fire. Bring to a boil and sugar is completely dissolved. Stir occasionally. Cool to room temperature.
Sponge cake with black sesame seeds, apricot jelly and matcha mousse
Grind sesame seeds in a coffee grinder with pulses.
Sponge cake with black sesame seeds, apricot jelly and matcha mousse
All foods should be at room temperature. Beat eggs with salt and sugar until fluffy. The eggs should swell and lighten. Pour the syrup in a thin stream, without ceasing to beat. It turns out an airy lush mass.
Sponge cake with black sesame seeds, apricot jelly and matcha mousse
Mix flour with baking powder, soda. Sift into egg mixture. Add vanilla if using.
Sponge cake with black sesame seeds, apricot jelly and matcha mousse
Add sesame flour.
Sponge cake with black sesame seeds, apricot jelly and matcha mousse
Mix gently.
Sponge cake with black sesame seeds, apricot jelly and matcha mousse
Cover the bottom of the form with paper, if the ring, then tighten the bottom with foil. Pour the dough into the mold.
Sponge cake with black sesame seeds, apricot jelly and matcha mousse
Bake in an oven preheated to 180 degrees for 40-45 minutes. Willingness to check with a wooden skewer no earlier than 30 minutes. Take out the finished biscuit. Allow to cool and cut out of the mold. Wrap in plastic wrap and refrigerate for 4-8 hours.
Sponge cake with black sesame seeds, apricot jelly and matcha mousse
Remove the biscuit and cut into three cakes.

Apricot jelly.


Sponge cake with black sesame seeds, apricot jelly and matcha mousse
Soak gelatin in cold boiled water. Mix the apricot puree with sugar and starch. Put on fire. Bring, stirring occasionally, to a boil. Boil for 1 minute. Remove from heat. Let stand for 5 minutes. Add gelatin. Stir well. Allow to cool to room temperature.
Sponge cake with black sesame seeds, apricot jelly and matcha mousse
Tighten the ring with cling film and place on a flat plate. Grease the film with vegetable oil. Pour out the jelly. Send to the freezer until completely frozen.
Mousse with matcha tea and white chocolate.
Sponge cake with black sesame seeds, apricot jelly and matcha mousse
Soak gelatin in cold boiled water. Pour matcha tea into a ladle, add milk.
Sponge cake with black sesame seeds, apricot jelly and matcha mousse
Stir well so that there are no lumps. Put on fire. While stirring, bring to a boil.
Sponge cake with black sesame seeds, apricot jelly and matcha mousse
Break the white chocolate. Pour milk and tea on it. Let it stand for a couple of minutes ..
Sponge cake with black sesame seeds, apricot jelly and matcha mousse
Add the swollen gelatin.
Sponge cake with black sesame seeds, apricot jelly and matcha mousse
Stir and beat with a blender. Cool to room temperature.
Sponge cake with black sesame seeds, apricot jelly and matcha mousse
Whisk very cold cream until slightly thickened. The cream should remain half-whipped.
Sponge cake with black sesame seeds, apricot jelly and matcha mousse
Add chocolate to matcha tea.
Sponge cake with black sesame seeds, apricot jelly and matcha mousse
Mix gently. Divide the mousse in two.
Assembly.
Sponge cake with black sesame seeds, apricot jelly and matcha mousse
Tighten the sides of the ring with acetate tape or a file. Lay out the first cake. Put apricot jelly on it.
Sponge cake with black sesame seeds, apricot jelly and matcha mousse
Pour half of the mousse over. Flatten. Put in the second cake and pour out the other half of the mousse.
Sponge cake with black sesame seeds, apricot jelly and matcha mousse
Put in the last cake. Cover with plastic wrap and refrigerate overnight. Get it out and decorate at your own discretion.
Sponge cake with black sesame seeds, apricot jelly and matcha mousse
Sponge cake with black sesame seeds, apricot jelly and matcha mousse
Sponge cake with black sesame seeds, apricot jelly and matcha mousse

Cooking is not difficult. The main thing is to do it with love for your loved ones!

Note

I loved this cake. For a long time I had the idea of ​​such a combination of tastes. I love matcha in desserts and baked goods. This cake clearly shows its taste. Everyone will not like the cake, because its taste is specific. The cake is juicy, tender.Apricot jelly goes well with matcha and sesame seeds. Recommend!

Marika33
Angela, very beautiful, graceful cake! Exhibition!!! how is there such beauty?
Svetlana777
Angela, another masterpiece, looks amazing, the cut is very interesting. Thank you so much for sharing such beauty and cooking method with us
Rituslya
Angela, very beautiful! Just awesome!
So I start to look, where you show and tell all the stages of preparation and assembly, so it seems and ... And, as it were, you can also try ...
But not. I won't even take it, because all the same, nothing will work for me.
Very nice!
Thank you, Angela, for the cake itself, for the recipe, and just for the pleasure for the eyes and tummies!
Volga63
Angela, very beautiful
ang-kay
Marina, Svetlana, Rita, Larissathank you girls! It's nice that you dropped by and you liked the cake.

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