White Chocolate & Black Sesame Fraisier Mousse Cake
by Ling
@ 23 Oct 2013
Ingredients
Black Sesame Sponge
260g sugar, divided
250ml whole eggs
10ml egg yolks
239ml egg whites
430g almond paste, warmed
100g (each) flour, black sesame paste and butter
Pistachio Sponge
260g sugar, divided
250ml whole eggs
10ml egg yolks
239ml egg whites
430g pistachio paste, warmed
100g (each) flour and butter
White Chocolate Fraisier Mousse
93ml milk
180g white chocolate, melted
4g gelatine, melted
1 vanilla pod, scraped
150ml whipped cream
Strawberries and white chocolate crown, for garnishing
Preparation
For the black sesame sponge: Place 130g sugar, the whole eggs and egg yolks into a mixing bowl and whisk until creamy. Set aside. Whisk the remaining sugar with the egg whites in another mixing bowl until stiff peak form. Fold the meringue into the whisked egg yolks mixture. Add in the warmed almond paste, flour, black sesame paste and butter and whisk well. Pour the batter into a greased baking pan and bake in a preheated oven at 200°C for about 20 minutes. Remove the black sesame sponge from the oven and set aside to cool.
For the pistachio sponge: Place 130g sugar, the whole eggs and egg yolks into a mixing bowl and whisk until creamy. Set aside. Whisk the remaining sugar with the egg whites in another mixing bowl until stiff form. Fold the meringue into the whisked egg yolks mixture. Add in the warmed pistachio paste, flour and butter and whisk well. Pour the batter into a greased baking pan and bake in a preheated oven at 200°C for about 20 minutes. Remove the pistachio sponge from the oven and set aside to cool.
For the white chocolate Fraisier mousse: Heat the milk in a saucepan over medium heat to a boil. Set aside. Place the melted white chocolate, gelatin and vanilla beans into a mixing bowl. Gradually add in the boiled milk and whisk until well incorporated. Fold in the whipped cream and set aside.
Place two layers of pistachio sponge into the bottom of a round baking pan and top with the white chocolate Fraisier mousse and two layers of black sesame sponge. Place the strawberries on top of the black sesame sponge and cover with the white chocolate Fraisier mousse. Finish with two layers pistachio sponge and two layers of black sesame sponge sandwiching another layer of the white chocolate Fraisier mousse. Garnish with the strawberries and place the white chocolate crown over the cake.
Makes 1 cake
