Some Tips:
You will know that the cake is ready when the toothpick comes out clean and edges are a firm golden brown crust.
INGREDIENTS:
- 3/4 cup black sesame seeds
- 3/4 cup sugar
- 2 cups mochiko flour
- 1 TSP baking powder
- 1/2 TSP salt
- <1/4 cup unsalted butter (melted)/li>
- 2 eggs
- 1 cup milk
- 1 TSP vanilla
- 1/2 cup heavy cream
- 5 TBSP heavy cream
- 1/2 TSP salt
- 1/2 cup sugar
- 2 tbsp water
DIRECTIONS:
- Toast the black sesame seeds in a dry skillet on medium heat and stir frequently (2-3 minutes until it crackles)
- In a food processor, pulse and scrape the sesame seeds until chopped. Then remove 1/4 cups of sesame seeds and put on the side.
- Add the sugar into the food processor and pulse until gray with no lumps
- Ready your circle pan with grease and parchment paper. Then sprinkle pan with the sugar sesame mixture to cover lightly
- In a bowl, mix together the mochiko flour, baking powder, and salt
- In the stan mixer, whisk together the melted butter and eggs until creamy and emulsified
- Whisk in the milk, vanilla, and heavy cream until combined
- Incorporate the dry ingredients until combined
- Pour the mixture into the pan and bake for 45-55 minutes
- Run a spatula around the edges and let it cool for 10 minutes then invert onto a rack to cool completely
- In a bowl whisk vigorously the 1/4 cup of sesame seeds we saved and heavy cream and salt until smooth
- In a saucepan, dissolve the 1/2 cup of sugar with the water on medium-high heat while stirring constantly to dissolve. Stir until mixture is like light honey.
- Take off the heat and whisk vigorously into the cream mixture we set aside until combined. Then pour over the center of the cooled cake