This mousse cake will make you fall in love with black sesame. Inspired by the Green Tea and White Chocolate Mousse Cake by てんじゅ (found on washoku.guide), which I made for a friend's work party and received very good feedbacks, I'm making a black sesame version of it. Green tea was delish! But my family and I actually prefer the black sesame version. It may not have that freshly green color, but it has such a nutty and delicate flavor. The sponge cake layer is perfectly fluffy and the mousse is as light as air. This is the dessert you’ll want to enjoy with people you love and trust, those who will still love you dearly even when you have black sesame bits stuck in your teeth.
I made my own sesame powder by toasting 80 grams of black sesame seeds in a pan over medium heat for 5 minutes then grinding them in a food processor. Toasting the seeds really helped to bring out their nutty flavors. But if you have sesame powder on hand, you've got one major step done and the rest is pretty simple.
The reason I'm using 2 different sizes of cake pans is because trimming the sponge cake will ensure a nice and soft exterior. For the mousse cake, I'm using a 15 cm (6-inch) round loose-bottom cake pan. A springform pan or a mousse ring would work perfectly! —amy nguyen