ARTISA NS A ND C H E F S
Terra Rossa Sesame
Travel Cake
A Terra Rossa cake made with
fragrant sesame oil, amaretto
ganache, and an almond sesame
streusel.
D I F F I C U LT Y SERVINGS
1 EA
PRODUCT USED: TERRA ROSSA
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ANDREW PINGUL'S
RECIPES
PA R T 1 : T E R R A R O S SA S E SA M E CA K E
INGREDIENTS
200g Butter
550g Granulated Sugar
30g Sesame Oil
225g Eggs
20g Vanilla Extract
675g Sour Cream
560g Flour
50g deZaan Terra Rossa Cocoa Powder
16g Baking Powder
5g Baking Soda
5g Salt
METHOD
1. With a paddle attachment, cream the
butter, sugar, and sesame oil until light
and pale in color for about 5 minutes.
2. Mix in the eggs a few at a time with the
vanilla. Add in the sour cream.
3. Sift the flour, deZaan Terra Rossa cocoa
powder, baking powder, baking soda, and
salt. Mix into the batter.
4. Bake in a greased and parchment-lined
baking loaf (8.5cm x 8.5cm x 30cm) at
180°C/350°F for about 45 minutes.
5. Allow it to cool.
PA R T 2 : A M A R E T TO G A N AC H E
INGREDIENTS
200g Cream 35%
110g Granulated Sugar
90g deZaan Terra Rossa Cocoa Powder
120g Butter
80g Disaronno
METHOD
1. Bring the cream, sugar, and Disaronno to a
boil.
2. Blend in the deZaan Terra Rossa cocoa
powder. Blend in the butter.
3. Strain and allow to set.
PA R T 3 : A L M O N D S E SA M E S T R E U S E L
INGREDIENTS
240g Flour
240g Almond Flour
1g Salt
240g Granulated Sugar
240g Butter
20g Sesame Oil
40g Sesame Seeds
METHOD
1. Combine all the ingredients and mix with
the paddle attachment until a crumbly
dough forms.
2. Press the streusel through a wire rack.
Spread evenly and chill.
3. Bake at 180°C/350°F for about 10 minutes
until evenly browned. Toss to break up and
allow to cool.
PA R T 4 : S E SA M E T U I L E
INGREDIENTS
142g Flour
94g Confectioners' Sugar
100g Butter
57g Honey
15g Sesame Oil
45g Egg Whites
Sesame Seeds (for topping)
METHOD
1. Sift the flour.
2. Cream the sugar, butter, honey, and sesame
oil.
3. Stream in the egg whites. Mix in the sifted
flour.
4. Spread evenly onto a silicone sheet.
5. Top with white and black sesame seeds.
6. Bake at 165°C/325°F for about 8 minutes
until evenly brown.
PA R T 5 : C H O C O L AT E A L M O N D
C OAT I N G
INGREDIENTS
1000g Dark Chocolate
100g Cocoa Butter
400g Ground Almonds
METHOD
1. Temper the chocolate with the cocoa
butter.
2. Stir in the almonds.
PA R T 6 : A S S E M B LY
METHOD
1. Spread the amaretto ganache on top of the
cake.
2. Place the streusel on top of the ganache.
3. Chill the cake before glazing.
4. Glaze the cake with the chocolate almond
coating. Transfer the cake.
5. Pipe the ganache onto one side of the cake
and garnish with the sesame tuile and
streusel.
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