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


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