08 October 2011

Matcha Black Sesame

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i've been doing alot of sliced cakes lately. not that i'm terribly fond of them but i'm trying to practice on my cake slicing. slicing cakes may be a simple thing but to do them evenly and neatly? not easy! i seriously could use more practice but i can't possibly be baking everyday so its a shame really.

Matcha Black Sesame

matcha sponge, matcha mousse, black sesame mousse & sesame nougatine

anyway i was craving for a matcha cake and i decided to come up with my own "creation". each component is taken from a different recipe and for a moment i couldn't really decide what to pair it with. matcha is rather versatile and it goes well with either chocolate, adzuki bean, chestnut or black sesame but i decided to go with a black sesame mousse in the center coz i've not made it before.

Matcha Black Sesame

overall taste is good and much better than i anticipated! i really like this cake alot even tho' its put together using four different recipes and i had no idea what the outcome would be like. the sweetness is just right and the sesame nougatine gave it a nice buttery crunch. you can even crush the nougatine and add it in one of the layers if you like. i hv a liking for extremely strong matcha so that means i can add as much matcha as i want when i make my own cake. i must say that so far, all matcha cakes i've tasted outside are just really disappointing coz they just aren't potent enough. glad to hv found one right in my own kitchen. coupled with a good book and homemade matcha latte, life just can't get any better!

*recipe removed due to copyright restrictions.

26 comments:

bossacafez said...

gugu

Jess @ Bakericious said...

looks like those selling in cafe, so pretty and delicious.

pickyin said...

I would imagine the flavors blend well, wish I can try a piece. Love your adventurous spirit to create your own recipe.

Ju (The Little Teochew) said...

Some day, I hope to bake cakes like you.

Lace said...

oh my this looks divine!!! thanks for sharing the recipe, i've got to try this some time =) you're lucky to be able to understand japanese baking books..

bossacafez said...

yes, let me know how it turns out for you :)  nah i don't understand japanese. they're all translated to chinese.

bossacafez said...

haha, not that difficult you know. just hv to approach it on a step-by-step manner :)

Big BOys Oven said...

this is awesome, so pretty!

Chelle said...

ure not fond of sliced cakes? really? i love em. i can nv get ALL my compenents to pop together. always, there's some bit of the cake that i dont like bah...okay, for the latest cakes ive been making at least...

love the matcha combi up there. aft looking at my friend's cake, i was tempted to make the version from the book. now tt u posted these up. im not sure which one i shld try first! heh...maybe the book since i don have black sesame paste...and its not cheap hee. :)

really liked the sesame nougatine thing that u made. i was looking for recipe of nougatine and couldnt find one. hmmm maybe i'll do the macha cake from the book and add your recipe for nougatine! hee. sigh. i wish i can bake cakes everyday...if only cakes arent fattening. boo... :(

Vivienne said...

Wow this looks amazing! I love the matcha and sesame combo :)
I think we have the same mug...and I always make green tea latte with it too..haha no wonder it looks so familiar!
Sighs...a good book with them really does complete the picture aye!

Tal said...

This looks amazing!!! my mouth is watering...
Dear Evan- where can I find Matcha powder to purchase in Singapore?

Please.... I am dying to try baking with Matcha but don't know where to get it...
hv been here for only 2 months now....

Thanks!!!

bossacafez said...

hi tal, you can try the japanese section of NTUC @ basement of junction 8. it comes in a little small green can, about $6+ and its the best i've used so far. its from kyoto and kyoto is famous for their matcha. meidi-ya @ liang court or and isetan orchard has it too. else if you're not particular about it you can also try the one from sunlik @ seah st. or the bakeable green tea powder from phoon huat. hope that helps :)

bossacafez said...

haha yea not a fan of sliced cakes coz i hate the slicing part actually esp when there's praline layer at the bottom. ok la this one is nice coz maybe i like matcha thats why. a pretty safe flavor and nothing adventurous. yea u can try the one from kanae 1st, i've put off trying that coz i dunno the tin size but i must say the matcha mousse is quite gd.

and yes, the nougatine is OMG. its actually my own rendition oso coz the original recipe is actually one that uses almond nibs & cocoa nibs and they call it croustillant. but its damn gd, u shd make it!!

Tal said...

Thanks so much!!!!!!!

Girl Paraphernalia said...

Hi there, you and I have similar taste-buds, I admit, not only do I like matcha but I drink about a half a liter of greentea everyday...  I followed you from Flickr (hello)!  (girl japan).   I really wanted compliment you on your recipe, and your perfect captures, esp some of the bokeh effects on your photos.

I'm going to try and make your recipe next week, I can't wait to try it, all these components are my favorites, sesame and matcha = ) 

Anda said...

This looks absolutelly stunning!

delia said...

evan, i can't find black sesame paste here. can i just blend the sesame seeds 2 use?

bossacafez said...

i think so, but i've not tried it. perhaps when you blend it you can try adding some oil to get the consistency. for the paste you can try health food stores or japanese supermarkets, they should carry.

pammiez said...

I am a matcha fanatic and i definitely have to agree with you. The matcha cakes sold outside just doesn't have that strong matcha flavour. This recipe is a keeper! Thank you!

Eva Galai said...

<span>Could I use sg else instead of the gelatin? </span>

Eva

delia said...

evan, how much is 2gm and 6gm sheet gelatine? my side here i can only find powdered gelatine. I tot of making this cake for my hubby's birthday this weekend.

bossacafez said...

converting sheet gelatin to powdered is rather complicated coz it depends on the strength (bloom factor) of the gelatin so i'd rather you not try it. 1 sheet = 2g and i believe you shd be able to find sheet ones from baking supplies store. re : almond paste - its like marzipan except the almond content is different and marzipan is more for covering cakes whereas almond paste is used more for baking. similarly you shd be able to find it at the baking supplies store too and its interchangeable. there's no substitute for it that i know.

diva said...

this is exactly what i've been craving for! nami nami. what an artwork...you're such an inspiration Evan. every time i check out your blog I'm gobsmacked.

Melannie Liew said...

Hey Evan!
Your creations look amazing!!
I was just wondering if you could tell me where you get the foil trays that the desserts are on or whether you would happen to know what they are called cause I've been looking around for them but I don't know what they're called to search it on google
Thanks!

Mel

bossacafez said...

hi mel, i don't think they hv a name for it, just simply called small gold cardboard cake base. its pretty common in singapore's baking supplies stores, perhaps you'd like to check your baking supplies/bakeware stores to see if they carry? or perhaps showing them a picture would help. i got mine from here :

http://www.starnetmarketing.com/Mousse.html

Melannie Liew said...

Thanks a bunch! I've looked around here in Canada but I haven't seen any yet=( If only I was in Singapore!

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