We made it through our first New York City snowstorm of the season and in hommage to the griddy streets and powder sugar white snowfall we made this pretty & delicious sesame cake!
For the cake:
- 125 grams of sesame seed powder
- 200 grams of sugar
- 50 grams of flour
- 5 egg whites
- pinch of salt
For the butter cream:
- 3 egg yolks
- 100 grams of sugar
- 125 grams of salted butter, very soft
- a few teaspoons of coffee
Butter and flour two 9 inch cake pans and set the oven to 350 F.
Whip the egg whites and sugar together. Start adding the sugar once the whites are beginning to thicken and foam. Add the sugar in increments (three different portions) as you whip the whites into stiff peaks.
In the meantime, sift the sesame powder and flour together.
Once you have whipped the meringue into stiff peaks, fold in the sesame/flour mixture until combined.
Pour the batter into each cake pan and level the surface with a spatula.
Bake for 6 to 10 minutes, rotating once, until the edges begin to pull apart from the pans.
Unmold and refrigerate before adding butter cream.
To make the butter cream, whip the egg yolks and sugar together until very light and fluffy.
Add the soft butter a little bit at a time. Flavor the butter cream with a few teaspoons of coffee.