Black Sesame Coconut Cake

Coconut Cake	With the paddle, mix Satin Crème Cake, Coconut and Butter for 2 minutes on low speed. Add coconut milk and eggs, mixing for 1 minute on low speed. Scrape bowl and mix for another 4 minutes on medium speed. Scale cakes at 400g and bake at 165°C for about 30 minutes.

Black Sesame Mousse	With a whisk attachment, whip One Step Gelatin Free Mousse and water for 1 min. on slow speed. Scrape bowl and mix 3 min. on high speed. Add toasted black sesame powder and fold in until homogenized.

Coconut Pudding	Bloom gelatine with water for 5-10 minutes. In a saucepan combine coconut milk, water, sugar and salt. Heat over medium-low, stirring gently just until sugar is dissolved (around 75°C). Remove from heat and stir in gelatine to dissolve. Strain pudding mixture into a 7” disk and refrigerate for 3-4 hours to set.

Black Sesame Ambiante	Whip Ambiante and rosewater at medium speed to reach desired consistency, about 4 minutes.

Assembly	Place a disk of coconut cake. Spread 130g of sesame paste, pipe 250g black sesame mousse, and place a second layer of cake. Spread 100g Ambiante, place the disk of the Coconut Pudding, spread another 100g Ambiante on top, and top with the last layer of cake. Ice the cake with Black Sesame Ambiante.

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