to us – matcha-goma mousse cake

by hungryrabbit on August 15, 2013

Matcha Goma Mousse Cake (Green Tea-Black Sesame Mousse Cake)

Anniversaries remind you of how time warps–another year has gone by but it seems like just a moment ago that M and I locked eyes when we first spotted each other on the street. After a date over bad lemonade, we’ve been together since. Every year, I thought about preparing an anniversary dinner or making reservations. Being in New York, we have many celebratory choices. In the past it’s been Eleven Madison Park and Gotham Bar & Grill, but the last 2 years have been all about Japanese, for some reason.

Since we had reservations at SakaMai this year, I made a Japanese inspired dessert for the occasion–Matcha-Goma Mousse Cake. Black sesame and green tea are two of our favorite flavors. With the airiness of the sponge cake and the mousse, it was a reminder of the Asian desserts we had on our recent trip to Japan and Hong Kong.

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The night at SakaMai exceeded our expections. The cocktails were inventive without going overboard, the food was fantastic, and the big surprise of the evening was the dessert, a take on a Mont Blanc (Chestnut Cream Cake). Chestnut pureé, rice pudding, and marscarpone gelato came beautifully together for a sweet ending. We didn’t really need the Matcha-Goma Mousse Cake after all–but that didn’t stop us.

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Matcha-Goma Mousse Cake (Green Tea-Black Sesame Mousse Cake)

yield: one 8-inch cake

Black Sesame Cake

Ingredients

1-1/4 cups (6-1/4 ounces) unbleached all-purpose flour
1-1/4 teaspoons baking powder
1/4 teaspoon fine sea salt
2 tablespoons black sesame seeds
2 tablespoons black sesame paste
1 large egg, room temperature
1/2 teaspoon pure vanilla extract
6 tablespoons (3 ounces) unsalted butter, softened
3/4 cup (5-1/4 ounces) granulated sugar
1/2 cup, plus 2 tablespoons canned unsweetened coconut milk

Directions

1. Adjust oven rack to middle position and heat oven to 350℉. Grease one 8-inch round cake pan, line bottom with parchment, grease parchment round, dust cake pan with flour, and tap out excess. In a medium bowl, whisk flour, baking powder, and salt together, set aside.

2. Toast the sesame seeds in a dry pan over medium heat, stirring constantly, until they are fragrant, about two minutes. (Optional but brings out the sesame flavor) Grind, or pound the seeds in a spice grinder until they are the texture of damp sand. Combine grounded sesame seeds, sesame paste, egg and vanilla in a measuring cup, stir to combine, set aside.

3. In the bowl of standing mixer, fitted with paddle attachment, beat butter and sugar on medium-low speed until sugar is moistened, about 30 seconds. Increase speed to medium-high and beat until mixture is light and fluffy, about 3 minutes. Reduce speed to medium, add sesame mixture in two additions, beat until combined.

4. Reduce speed to low, add dry ingredients in 3 additions, alternating with coconut milk (in 2 additions), beginning and ending with dry ingredients. Beat in each addition until barely combined. Remove bowl from mixer, stir batter by hand with rubber spatula to ensure there are no streaks of flour left on the bottom of the bowl. Pour into prepared cake pan; spread batter to edges of pans with small off-set spatula and smooth surfaces.

5. Bake cake until toothpick inserted into center comes out clean, about 25-35 minutes. Cool in pan for 20 minutes, then invert cake onto greased wire rack; peel off and discard paper round. Cool cake to room temperature, about 1 hour. (Cake can be wrapped in plastic wrap and refrigerate for up to 1 day.)

Matcha Mousse

Ingredients

4 large egg yolks
1/3 cup (2-3/8 ounces) granulated sugar
1/8 teaspoon fine sea salt
1/2 cup coconut milk, plus 2 tablespoons
2 tablespoons water 1 tablespoon powdered gelatin
1 tablespoons Canton (ginger liquor) or water
1 teaspoon matcha powder
1 teaspoon pure vanilla extract
1-3/4 cup (14 ounces) heavy cream, divided
1 tablespoon superfine sugar

Directions

1. In a medium bowl, whisk egg yolks, sugar, and salt until smooth and fully combined, set aside.

2. Combine 2 tablespoons coconut milk and water in a small bowl, sprinkle gelatin over top and let bloom for 5 minutes. Combine Canton, or water, with matcha powder in a separate small bowl, stir to combine; set aside.

3. Add 1/2 cup of coconut milk and 3/4 cup heavy cream to a medium saucepan and bring to a simmer. Remove from heat, in a steady stream, pour into yolk mixture; whisk constantly to prevent curdling. Pour mixture back into a saucepan, and cook over medium heat until mixture has thickened and coats the back of a spoon, stirring constantly.

4. Remove pan from heat and stir in gelatin mixture until dissolved. Stir in matcha mixture and vanilla until incorporated. Pour matcha cream through fine-mesh strainer into nonreactive bowl. Cover surface directly with plastic wrap and let cool. (Refrigerate if making ahead)

5. In a stand mixer fitted with whisk attachment or use a hand mixer, whisk remaining 1-cup heavy cream and superfine sugar to soft peak. Gently fold whipped cream into matcha cream until incorporated with no white streaks.

White Sesame Mousse

Ingredients

4 large egg yolks
1/3 cup (2-3/8 ounces) granulated sugar
2 tablespoons sesame paste or tahini
1/8 teaspoon fine sea salt
3/4 cup whole milk
1 tablespoon powdered gelatin
1 tablespoons Canton (ginger liquor) or water
1 teaspoon pure vanilla extract
1-3/4 cup (14 ounces) heavy cream, divided
1 tablespoon superfine sugar

Directions

1. In a medium bowl, whisk egg yolks, sugar, sesame paste and salt until smooth and fully combined, set aside.

2. Combine 2 tablespoons coconut milk and water in a small bowl, sprinkle gelatin over top and let bloom for 5 minutes.

3. Add 3/4 cup of whole milk and 3/4 cup heavy cream to a medium saucepan and bring to a simmer. Remove from heat, in a steady stream, pour into yolk mixture; whisk constantly to prevent curdling. Pour mixture back into a saucepan, and cook over medium heat until mixture has thickened and coats the back of a spoon, stirring constantly.

4. Remove pan from heat and stir in gelatin mixture until dissolved. Stir in vanilla until incorporated. Pour sesame cream through fine-mesh strainer into nonreactive bowl. Cover surface directly with plastic wrap and let cool. (Refrigerate if making ahead)

5. In a stand mixer fitted with whisk attachment or use a hand mixer, whisk remaining 1-cup heavy cream and superfine sugar to soft peak. Gently fold whipped cream into matcha cream until incorporated with no white streaks.

Assembly

Ingredients

Black Sesame Cake
Matcha Mousse
White Sesame Mousse
2 tablespoon matcha powder
2 tablespoons black sesame seeds, toasted
1-1/4 cup crushed sesame seeds or crush your own with 1-1/2 cups white sesame seed and 1/4 teaspoon fine sea salt

Directions

1. With a serrated knife, slice cake layer horizontally into two even layers

2. Make a 3-inch tall parchment or acetate collar and place in a 9-1/2 inch springform pan. Place one cake layer on the bottom-center, spread matcha mousse evenly on top and side of cake layer. Smooth top with small off-set spatula, cove and refrigerate for 30 minutes.

3. Remove cake from refrigerator, center remaining cake layer on top of firm matcha mousse and spread sesame mousse evenly on top and side of cake. Smooth top with small off-set spatula, cove and refrigerate for 30 minutes.

4. Remove cake from refrigerator, decorate cake with matcha powder, black sesame seed and crushed sesame seeds as seen in photo or as desire.

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{ 17 comments… read them below or add one }

Brian @ A Thought For Food August 16, 2013 at 8:04 am

Oh my goodness!!!!! Happy anniversary! And I can’t believe it’s been two years since Eleven Madison! I remember that post!

Ok, I’ll calm down now. Seriously though… Congrats to you and Mitch.

And this cake looks fabulous. You sure know how to turn match into magic.

leaf (the indolent cook) August 16, 2013 at 8:56 am

That truly looks architecturally amazing, I love the clear delineation of layers. Happy anniversary, would love to hear more about that first meeting, sounds so gloriously romantic!

Becky @ A Calculated Whisk August 16, 2013 at 9:38 am

So gorgeous! What an amazing cake. I love green tea desserts. Congratulations on your anniversary!

Abby August 16, 2013 at 9:39 am

First of all .. Happy Anniversary!! Wish you both zillions more.

Secondly.. WOW.. This cake is a thing of beauty. A masterpiece!

dixya| food, pleasure, and health August 16, 2013 at 9:57 am

Happy Anniversary :) and this cake is one of the beautiful thing I have ever seen.

foodwanderings August 16, 2013 at 12:01 pm

Happy anniversary Mister Wabbit (I, too, remember that post) & this cake is a perfect way to celebrate this momentous occasion. I love your anything matcha creations and what a brilliant idea to incorporate tahini in it. Makes sense of course. I also love that it is mousse & not butter cream, so yay! :)

Carol Sacks August 16, 2013 at 7:49 pm

Happy anniversary, Ken! And, holy cow that’s the most gorgeous cake I’ve ever seen. You’ve outdone yourself, and I didn’t think that was possible! :)

chelle August 17, 2013 at 12:37 pm

wow this looks simply fabulous! matcha and sesame always sounds good, will be def bookmarking this for sure!

Judith @Ju-see Delights August 18, 2013 at 11:56 pm

Love it! It looks so neat and beautiful! My mom and dad and boyfriend’s birthdays are all approaching, I’m going to try either this or the individual matcha sesame cheesecake that is also on your blog, which should be easier and equally yummy:) Thanks for the recipe, and Happy Anniversary!!

Jen @ My Kitchen Addiction August 19, 2013 at 12:18 pm

Happy anniversary! (A few days late…)

This cake looks absolutely divine. I haven’t had the time, energy, or motivation to do much baking lately, but reading your post has given me a bit of inspiration to do some baking again. Thanks for that. :)

Maureen September 4, 2013 at 10:04 am

That cake is picture perfect. What a fantastic dessert to share at a special anniversary dinner.

I’m inspired to check the calendar so I remember my anniversary. :)

Petitecuisine November 11, 2013 at 8:05 am

I don’t have black sesame paste. What can substitute for sesame paste in the recipe of black sesame cake. Thank you!

hungryrabbit November 11, 2013 at 10:09 am

Hi there, you can use white sesame paste or tahini. If you want to maintain the dark color, add a drop or two of black food coloring. Happy Baking! -Ken

May January 3, 2014 at 12:05 am

Hello! I’m wondering why I don’t put the gelatin after the whipped cream is mixed with the green tea cream? Also, my cake turned out to be pretty dense. Do you have any recommendation to make the cake more fluffy? Thanks!

hungryrabbit January 3, 2014 at 9:36 am

Hi May, you need to make the custard base before adding the gelatin or else it will ‘overcooked’ the gelatin and it will break. As for the cake, you might have over beat the butter/sugar and incorporated too much air. This will make the cake batter rise too much and eventually pop and collapse, thus a dense cake. I hope this helps and you will make this cake again. Happy Baking! -Ken

Cici March 7, 2014 at 7:10 am

Hi there,

Love your website and this cake. I tried to bake this cake. It turned out very crumbly and when I cut it in half, the top layer broke into two. Do you have any recommendations or tell me where I went wrong?

Thanks!

hungryrabbit March 8, 2014 at 11:34 am

Hi Cici, couple of things comes to mind. 1. Did you stir the sesame paste well before measuring? 2. Did you leave the cake out for too long before assembly?

Depends on where you are from, the baking powder can varied. I hope you’ll try this recipe again and keep me posted on the result. -Ken

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