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.
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.
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.)
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.
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 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.
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.
