Terra Rossa Sesame Travel Cake
Part 1: Terra Rossa Sesame Cake
Ingredients
Method- 200g Butter
- 550g Granulated Sugar
- 30g Sesame Oil
- 225g Eggs
- 20g Vanilla Extract
- 675g Sour Cream
- 560g Flour
- 50g deZaan Terra Rossa Cocoa Powder
- 16g Baking Powder
- 5g Baking Soda
- 5g Salt
- With a paddle attachment, cream the butter, sugar, and sesame oil until light and pale in color for about 5 minutes.
- Mix in the eggs a few at a time with the vanilla. Add in the sour cream.
- Sift the flour, deZaan Terra Rossa cocoa powder, baking powder, baking soda, and salt. Mix into the batter.
- Bake in a greased and parchment-lined baking loaf (8.5cm x 8.5cm x 30cm) at 180°C/350°F for about 45 minutes.
- Allow it to cool.
Part 2: Amaretto Ganache
Ingredients
Method- 200g Cream 35%
- 110g Granulated Sugar
- 90g deZaan Terra Rossa Cocoa Powder
- 120g Butter
- 80g Disaronno
- Bring the cream, sugar, and Disaronno to a boil.
- Blend in the deZaan Terra Rossa cocoa powder. Blend in the butter.
- Strain and allow to set.
Part 3: Almond Sesame Streusel
Ingredients
Method- 240g Flour
- 240g Almond Flour
- 1g Salt
- 240g Granulated Sugar
- 240g Butter
- 20g Sesame Oil
- 40g Sesame Seeds
- Combine all the ingredients and mix with the paddle attachment until a crumbly dough forms.
- Press the streusel through a wire rack. Spread evenly and chill.
- Bake at 180°C/350°F for about 10 minutes until evenly browned. Toss to break up and allow to cool.
Part 4: Sesame Tuile
Ingredients
Method- 142g Flour
- 94g Confectioners' Sugar
- 100g Butter
- 57g Honey
- 15g Sesame Oil
- 45g Egg Whites
- Sesame Seeds (for topping)
- Sift the flour.
- Cream the sugar, butter, honey, and sesame oil.
- Stream in the egg whites. Mix in the sifted flour.
- Spread evenly onto a silicone sheet.
- Top with white and black sesame seeds.
- Bake at 165°C/325°F for about 8 minutes until evenly brown.
Part 5: Chocolate Almond Coating
Ingredients
Method- 1000g Dark Chocolate
- 100g Cocoa Butter
- 400g Ground Almonds
- Temper the chocolate with the cocoa butter.
- Stir in the almonds.
Part 6: Assembly
Method- Spread the amaretto ganache on top of the cake.
- Place the streusel on top of the ganache.
- Chill the cake before glazing.
- Glaze the cake with the chocolate almond coating. Transfer the cake.
- Pipe the ganache onto one side of the cake and garnish with the sesame tuile and streusel.
