Black Sesame Pound Cake
I made a black sesame pound cake that goes well with savory black sesame cake, soft black sesame ganache, and bean powder glaze. There are a lot of different ingredients, but it was a cake that tasted different. A savory black sesame pound cake! Let's make it
3 serving
Within 90 minutes
초록바람N
Ingredients
  • Sugar
    15g
  • Butter
    20g
  • Soft flour
    15g
  • Strong flour
    10g
  • bean powder
    15g
  • almond
    15g
  • soybean oil
    48g
  • black sesame
    32g
  • Sugar powder
    60g
  • egg
    1ea
  • Soft flour
    52g
  • Baking powder
    1/3ts
  • black sesame
    20g
  • whipped cream
    18g
  • whipped cream
    43g
  • Chocolate
    65g
  • black sesame
    16g
  • Orange
    3g
  • Butter
    13g
  • Chocolate
    150g
  • bean powder
    15g
  • grape seed oil
    10g
Cooking Steps
STEP 1/26
First, make a bean powder crumble. Place the room temperature butter in a bowl, add the rest of the ingredients, mix by hand, and clump together to form large and small chunks.
STEP 2/26
Make the black sesame dough. In a bowl, mix the black sesame paste and soybean oil well with a whisk.
STEP 3/26
Add sugar powder and mix well.
STEP 4/26
Add eggs at room temperature two or three times and whip thoroughly with a hand mixer.
STEP 5/26
Sift the flour, baking powder, and black sesame powder and mix them well with a spatula,
STEP 6/26
Add fresh cream at room temperature and mix smoothly.
STEP 7/26
Put in the bean powder crumble you made..
STEP 8/26
Mix it well..
STEP 9/26
After panning in a parchment pan,
STEP 10/26
Bake in an oven preheated to 185 degrees Celsius for about 30 minutes by lowering it to 165 degrees Celsius. If it's clean, it's all cooked. The baking time can vary from oven to oven
STEP 11/26
Remove the parchment paper from the finished black sesame cake and let it cool in a cooling net.
STEP 12/26
While the black sesame cake is being baked, make black sesame ganache. Place the whipped cream in the saucepan and heat until the area around the saucepan is fluffy.
STEP 13/26
Put the white chocolate in here for a while, and when the white chocolate is melted to a certain extent, mix the whipped cream and melted chocolate well with a spatula.
STEP 14/26
Add orange liqueur and mix it
STEP 15/26
Add the butter at room temperature and mix well.
STEP 16/26
Add black sesame powder
STEP 17/26
Mix it smoothly.
STEP 18/26
Put the finished black sesame ganache in the refrigerator and harden it enough to apply to the black sesame cake
STEP 19/26
If the black sesame cake is cold, place the concentrated black sesame ganache on the cake
STEP 20/26
Spread it out with a spatula
STEP 21/26
Then, bend the cake strip slightly, sweep it down as if wrapping the black sesame ganache, form a smooth dome, and harden it in the freezer for about 20 minutes
STEP 22/26
While the ganache hardens, make bean powder glaze. Dissolve the white chocolate completely in a medium bath or microwave and mix well with bean powder.
STEP 23/26
Add grape seed oil and mix well.
STEP 24/26
Melt the cacao butter in the microwave and mix well with the bean powder and white chocolate mixture.
STEP 25/26
The finished bean powder glaze will still be warm. Put it in cold water or refrigerator and cool it down to 30 degrees
STEP 26/26
Pour the 30 degree cooled bean powder glaze over the pound cake smoothly, then sprinkle with a little black sesame. Then completely harden the glaze in the refrigerator or at room temperature
The finished pound cake can be stored for 3 days at room temperature and 5 days in the refrigerator.
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