My never ending enthusiasm to minutely change the taste buds once in a while has a profound effect on how my family enjoys food. Many of us are quite familiar with Sesame laddoos; we grew up eating it. This cake is definitely inspired by the sesame laddoos. The pungent flavors, the colors, and textures are very unique, and definitely not conventional ones. The creamy custard is the crowning glory, which tops the cake to give it a perfect balance. It is absolutely out of the world delicious.
It looks impressive and is a deceptively easy cake to make.
It was an honor and pleasure to shoot for Z Gallerie, my favorite store. You can find the Cake Stands , the dessert plates, Server Set and accessories in their store or online at www.zgallerie.com.
Thank you all for you kind words and for the support that keep us all motivated to continue to do what we do. Bloggers rock!! Thanks again for stopping by.
- 1⅓ cup all purpose flour
- ¼ cup black sesame seeds toasted and finely powdered
- ½ tsp baking powder
- ¼ tsp baking soda
- pinch of salt
- 1 stick or 8 tablespoons unsalted butter
- 1 cup granulated white sugar
- 1 tsp vanilla paste or vanilla extract
- 2 large eggs at room temperature
- ½ cup buttermilk
- 1 cup Whipping cream
- 1 cup half and half
- 5 large egg yolks
- 3 tbsp cornstarch
- 3-4 tbsp sugar
- pinch of salt
- 1 vanilla bean or vanilla paste
- 2 tbsp turbanado sugar for bruleeing
- Preheat the oven to 350 degrees. Line a round 61/2 inch baking pan with parchment paper. Line Set aside.
- In a large bowl add the all purpose flour+powdered sesame seeds+baking powder+baking soda+salt. Using a egg beater, mix everything well or you can sift everything together.
- In a mixing bowl, add softened unsalted butter and whip it for 2-3 minutes. Add one egg at a time, beat till well incorporated. Add the granulated sugar and whip it for another 2 minutes on high or till it is pale. Add the vanilla paste or extract and mix.
- Slowly add the buttermilk to the butter mixture and whip for 10 seconds. Do not worry if the mixture looks grainy and separated.
- Add the buttermilk-butter mixture to the dry ingredients and mix till all the dry mixture is well combined. Pour in prepared pan and BAKE for 40-50 minutes. Remove and let cool completely.
- YOU can leave it over night too before you top it with the creme brulee mix.
- Mix the egg yolks, cornstarch, sugar and salt and make a very thick slurry. Add the whipping cream to the slurry and mix well until there are no lumps.
- Keep a pan ad bring the half and half to a slow simmer. Add the vanilla paste or take the seeds out of the vanilla bean and add the bean to the pot. When you see small bubbles around the corner, the mixture is ready to temper the slurry.
- Add the hot liquid to the slurry slowly and vigorously stir so no lumps form.
- Add everything back to the pan and bring it to a very slow simmer. You will see the mixture thicken, it will take 5 minutes. Make sure it doesn't burn, so keep stirring. It should coat the back of the spoon. It should be thicker than a custard.
- Take it out and strain the custard with a fine sieve. Let it cool completely, making sure to whisk every few minutes so that it does'nt form a coating. You can speed the process by keeping the custard with the pan on a shallow bowl filled with ice. Be careful not to allow the water to mix with the custard. Stir well.
- If the cake is uneven, level it lightly. Turn the cake upside down if you want. Use a wax paper to wrap at least so that the paper comes 2 inches above the top of the cake and secure with a thread. Now pour the creme brulee mixture on top of the cake. Refrigerate it for at least 2-3 hours or overnight. Just before serving, add the turbanado sugar and torch it. SERVE immediately.
If you leave it in the refrigerator overnight, bring the cake to room temperature for atleast an hour before you torch and serve it.
The custard has to get thick or it is not going to set.
Disclaimer: Thank you to Z Galleries for sponsoring this post. All opinions expressed are purely my own.
this is so unique and yes the custard is a glowing crown!
This cake is absolutely gorgeous. I am so tempted to try to make creme brulee now!
Ash the cake looks so gorgeous! Congrats on your 100th post and wishing you many more milestones 🙂
Congrats on your 100th post!
Can’t stop admiring that beautiful looking cake! I am wondering how awesome the flavors would be… congrats on your 100th post and wish you many more… 🙂
What an intriguing cake! I love the two layers that are usually not seen together but I don’t see why not!
It sure was a fun one, worked pretty good. thanks my dear.
first of all that’s just gorgeous!! And a unique idea. Happy 100th post!! I always look forward to what you are sharing 🙂
Thanks Zainab. xo
Congratulations on your 100th post, I can’t believe how long I have taken to come visit your beautiful blog. Well I am here finally and I love this space. Looking forward to reading more of your posts and getting to know you better.
Oh my darlin, how happy am I to see you here… VERY!!! Thanks so much for the sweetest words. xx
Holly molly! What a gorgeous cake, Ash! What a pity that I live so far away from you. Happy 100th post! Thank you for yummy recipes…
Thanks Denise for all the support and your kind words. You’ve been a big support and great friend. xoxo
What a great way to celebrate the milestone with a stunning looking cake!!! Loved the 5th shot that shows the close up of the side of the cake. This is one unique cake with the twist of sesame in it.
Thanks so much my dear friend. It did feel special.
I saw a picture of this recipe on Google Plus and had to hop over. This looks fantastic! Simple, and yet totally elegant. Love the pictures, too. Beautiful. Too bad I won’t be making this any time soon cause I’d eat the whole thing myself. 😉
Thanks so much for stopping by, I really appreciate it and your kind words. Hahah, I know what you mean…I need to stop making desserts for a while too.:)
Happy 100th post! Congrats on a great achievement! This cake is gorgeous and a perfect way to celebrate.
Thanks my friend. xoxo
Congratulations on the 100th post, Ash. This cake looks so yummy, and is worth to be celebrated it with. Yummmm 🙂
P.S. Thank you so much for your kind words for my blog, Ash. I won’t disappear completely; I will still be on FB & IG. See you around 🙂
Thanks so much doll. Your blog is a treasure.
100 posts? Congrats! And every one of them a winner. 🙂 Particularly this one — great way to celebrate. Thanks.
Aww, thank you so much. I deeply appreciate your kind words.
Yay! Congrats on 100th post! and the cake is beautiful, I love all your recipes and photography! Wishing you tons of success in the future! 🙂 Pinning this!
Thanks for the pin my dear and thanks for your gracious words. xx
Beautiful cake, Ash! I love that you made a no-bake brûlée. I cannot think of a better or more creative cake to make and share to celebrate your 100th post! I’m at 139 posts today. I don’t know why, but I don’t think of celebrating these things. I’m so glad you did! I love that pour shot, too. Thank you for sharing and congrats, my friend! xo
You know Stacy, every post of yours is a celebration. love you my girl. xx
Congrats on the milestone and many more to come! This cake looks absolutely gorgeous. I want 🙂
Thanks my dear friend.xx
Congrats Asha and a beautiful and tempting cake to celebrate with! I so feel like grabbing that slice 😀
Thanks so much. I so wish I can mail you a big slice;).
I am obsessed with this creme brulee cake! It looks incredible.. and congrats too!
Thanks for stopping by my dear.
Oh my this sounds lovely!! I am kind of obsessed with sweet sesame things lately…must try this!
Thanks my dear friend.xo
Glorious! LOVE!!
Thank you.
What a beautiful cake! I love the combo of black sesame cake and creme brulee.
Yup it went quite well together.
Asha – that sesame cake … that no bake creme brulee layer…oh my goodness…I saw that first picture and had to go grab me a coffee to drink as I munched on my cliff bar – I needed something to keep me from licking the screen while I read the rest of your post! Fantastic job on this creme brulee cake! xx
Sashi, how I wish I can bake you one soon and we’ll share it with a cup of coffee. It will happen soon. Thanks so much my friend. xoxo
Good grief, this is stunning! Your photography is mesmerizing, as is the recipe, the flavors…
The sesame cake alone has me intrigued (you have me thinking of a Chinese black sesame dessert soup that I love and rarely get to eat) but the combination with the custard is so different. The whole package is beautifully made and presented. You say it’s easy but I say you are just talented and have a very creative eye. Happy 100th post. May there be many more (for our sake!). xo
Goodness, I thank God for a friend like you. I am truly blessed. You are a darling with kind words.
No, seriously this is a simple cake, trust me. The sesame soup you are talking about, have heard but never eaten or tried. Do you have it on your blog?
Thanks sweety. xoxo
Hi Asha! : ) I don’t have the recipe for the black sesame dessert soup on my blog. My sister in law knows how to make it; I should ask her to show me! There are actually instant packets you can buy, I think…but the real stuff is so good. Enjoy the rest of the weekend!
Congratulations on your 100th post Ash! What a perfect way to celebrate! The cake is stunning and the flavors so refreshing. Wish you hundreds and thousands of beautiful posts like this one, my friend! Love
Congrats for your 100th post…Cake looks simply superb..A very innovative recipe!!!
Thank you so much for stopping by.
Congrats for 100 thy post!
I love this creme brulé tart! Look absolutely beautiful!!
Thanks always for your sweet words Gloria.
Yay, congrats on the 100th post Asha! This gorgeous cake is the perfect way to celebrate! I love the creative flavors and that no-bake creme brulee is just stunning!
Thanks my dear.
I’ve never seen a cake like this before. It’s beautiful and I’m sure it tastes amazing. I’m definitely printing this to try. Thank you for sharing.
Thanks so much. I really appreciate you stopping by. Do let me know if you get to try it.