Black and White Bob Cake

Something Sweet that’s nice to Eat

PREP: 4hr || CHILL: 3hr || BAKE: 20-30min || ASSEMBLE: 30min

Black Sesame Cake

• 2 Eggs

• 1/2 Cup Sugar

• 2 Tbsp Peanut Oil

• 2 Tbsp Coconut Fat

• 1/2 Cup Aohata Black Sesame Cream Spread

• 1/2 Cup Full Fat Greek Yogurt

• 1/2 Cup Coconut Flour

• 1/2 Cup AP Flour

• 1 1/2 Tbsp Coconut Powder

• 1 Tsp Baking Powder

• 1/4 Tsp Baking Soda

• 1/4 - 1/2 Tsp Kosher Salt (taste the batter to know)

• Unsalted Butter for greasing cake pans

White Sesame Cake

• 2 Eggs

• 1 Cup Sugar

• 2 Tbsp Peanut Oil

• 2 Tbsp Coconut Fat

• 1/2 Cup Thaini (White Sesame Sauce Plain)

• 1/2 Cup Full Fat Greek Yogurt

• 1/2 Cup Coconut Flour

• 1/2 Cup AP Flour

• 1 1/2 Tbsp Coconut Powder

• 1 Tsp Baking Powder

• 1/4 Tsp Baking Soda

• 1/4 - 1/2 Tsp Kosher Salt (taste the batter to know)

Burnt Butter Pecan Frosting

• 2 Sticks Unsalted Butter

• 1 1/2 Cups Pecan Halves (Raw)

• 1/2 Tsp Kosher Salt

• 1 Tbsp Soy Sauce

• 1/3 Cup Powdered Sugar

• 1 Tbsp Dehydrated Milk Powder

• 1 Cup Shredded Unsweetened Coconut for garnish

Kaya

• 5 Egg Yolks

• 1 Cup Full Fat Coconut Milk

• 6 Tbsp Palm Sugar (look for dark looking sugar)

• 3 Pandan Leaves Tied in Knots

• 1 Tbsp Coconut Powder

• 1/8 - 1/4 Tsp Salt

Whipped Mango Caramel Topping

• 8 Champaign Mangos (Peeled, and cut into 2in cubes)(Ripe)

• 1/2 Cup Water

• Peel of 1/2 Navel Orange

• Juice of 1 Navel Orange

• 2 Tbsp Butter

• 2 Cups Heavy Cream (Separated 1 Cup & 1 Cup)

• 1/2 Cup Sugar

• Dash of Fish Sauce

• Salt to taste

Notes

• Black Sesame Cake would make a great muffin, and a lovely treat next to a cup of coffee

• If you can’t find the Aohata cream, you can use 1/2 cup plain black sesame paste and up sugar to 1 cup from a half cup (Black Sesame Cake)

• This cake is heavy, just a double layer cake could easily suffice.

• Potentially just a black sesame with Burnt Butter Pecan Frosting might be more cohesive with flavor

• The Whipped Mango Topping can honestly act as a dessert itself

• To Stabilize the Kaya, you could mix in bloomed gelatin at the end to help it keep its shape in the cake

Make the Mango

1. In a medium sauce pot, place the Mango, Orange Juice, Orange Peels, and water, Bring to a simmer

2. Stir the mango and smash it on the sides of the pot, cook until all the mango is tender and fallen apart, about 20-25min

3. Pour the mixture through a fine mesh strainer letting all the mango solids and the zest get caught in the strainer

4. Set the Mango Liquid aside, and save the mango solids as a sort of mango sauce (kids would love it as a substitute for apple sauce)

5. In a new medium sauce pot melt the Butter

6. Add the sugar to the butter, and pour over 1/2 Cup and a little more of the Mango Liquid

7. Bring to a rolling boil under medium heat, stirring the pot or swirling it to prevent over cooking in specific areas

8. Cook until the mixture starts to have a medium caramel hue (the darker the more caramel, the lighter, the more mango, something in between is what we are going for, see photo)

9. Reduce the heat to medium low and pour in 1 Cup Heavy Cream

10. Whisk the mixture under the heat until all the lumps are melted, and the mixture is smooth

11. Add the fish sauce and a bit of salt, taste for funk and seasoning

12. Pour into a bowl and let cool, then cover, and chill for at least 3hr

13. For Serving, in a separate bowl whip the other 1 Cup of Heavy Cream, set aside

14. Take the chilled Mango Caramel and whip it like you would whip cream, it should about double in size

15. Fold the Whipped Mango Caramel into the Whipped Cream, and give it an extra whip once together

16. This can chill in the fridge for a day or two, but ideally the Serving steps are done right before folks eat it

Burn the Butter

1. Pre heat the oven to 300 degrees F

2. Line 2 baking sheets with Parchment paper

3. Place the Pecans and the Butter in a large sauté pan under medium heat

4. Cook the two together, bashing a few pecans, and stirring the mixture until the butter beyond browns, but really does start to gently burn

5. Pour the whole mixture through a fine mesh strainer, set the strained butter aside, and pour the pecans onto the parchment lined baking sheet

6. Roast the butter soaked nuts until deeply brown, about 12min (set timers though, these are easy to burn!)

7. Pour the roasted nuts and the still warm burnt butter into a food processor or blender, and blend thoroughly

8. While the mixture is still hot pour through a cheese cloth to catch any skin and solids from the pecans remaining so your final frosting has a smooth texture

9. Let the strained pecan butter cool to room temperature

10. Then add the Soy Sauce, Milk Powder, Powdered Sugar, and Salt

11. Using an electric mixer, or the whisk attachment to a stand mixer, beat the ingredients into the butter until it forms a stable frosting

12. Add more dehydrated milk powder if still too thin

13. Keep in the fridge until using, and allow about 30mins for the frosting to come to room temperature before spreading it on the cake

14. Meanwhile, pour the Shredded Coconut onto the other baking sheet and bake in the over for about 12mins, stopping at 6mins to stir the coconut to allow for even browning

Create Kaya

1. In a large heat proof bowl beat the eggs and set aside

2. Create a bain-marie with a heat proof bowl a top a medium sauce pot with about an inch or so of water underneath

3. Bring the water to a boil under the bowl and then reduce the heat to a simmer

4. Add the Coconut Milk, Palm Sugar, and Pandan leaves to the bain-marie, stirring until the palm sugar has disolved into the milk

5. Slowly scoop some of the hot milk and pour it into the egg yolks stirring constantly as you do.

6. Transfer about half of the hot milk to the egg yolks, stirring the whole time, then pour the egg milk mixture back into the bain-marie

7. Stir the entire mixture for about 20mins, or until the Kaya has thickened, like a traditional custard (if you get some clumps don’t worry)

8. Strain the Kaya through a fine mesh strainer catching any clumps that might have been created, and the Pandan leaves

9. Stir in the Coconut Powder and taste for salt as it cools, just a little can bring out a lot of flavor.

10. Let cool and then jar, this stuff is wonderful in this cake, but is a great sweet condiment for toast, and a lovely addition to any cheese board

Bake Cakes

1. Preheat the oven to 350 degrees F

2. Line the bottom of 2 6in Spring form pans with parchment paper (Use the spring form pan bottom to naturally pinch the paper inside, see photo)

3. Line the parchment and pan sides with butter

4. Beat the eggs and sugar with an electric mixer or stand mixer until pale and fluffy (This is the bowl the batter ultimately will come together in)

5. Add the Peanut Oil, and Coconut fat, beat again until cohesive

6. In another bowl, mix together the sesame paste and the yogurt, set aside

7. In yet another bowl, mix the Coconut Flour, AP Flour, Coconut Powder, Baking Powder, Baking Soda, and Salt, stir to combine thoroughly

8. Take turns adding the dry ingredients and the yogurt sesame mix to the beaten eggs. Stir until the batter has just barely come together (some flour spots are okay-ish)

9. The batter will be thick and nearly scoop-able. Pour it into your prepared cake pans

10. Back in the oven for 20-30 Minutes, checking the center of the cake with a toothpick after 20mins to make sure the cake is cooked through, but still as moist as it possibly can be

11. When the toothpick is clean, let the cakes cool on a wire rack before cutting them off the edges of the spring form pan and releasing them. The parchment paper makes the cake easy to remove, and these can be kept in the fridge for 3-4 days ahead of eating.

12. For the white sesame cake repeat the above instructions, subbing the tahini for the black sesame paste and adding the additional sugar

Construct the Cake

1. Pull out the Burnt Butter frosting 30mins or more before beginning cake construction

2. Cut the rounded tops off each of the four cakes. Try to resist eating all of the scrap cake immediately

3. Place a white sesame cake on the bottom of your serving place, and dollop about a 1/4 cup of Kaya a top. Don’t spread out to the sides, the weight of the cakes will do this for you

4. Spread a 1/3 cup of Butter Frosting on the top of a black sesame cake, and then gently add this layer to your cake

5. Place your last white sesame cake on top of the butter frosting layer, and add another 1/4 of Kaya, before adding your final layer of black sesame cake

6. Coat the entire cake in the rest of your Butter Frosting, and then sprinkle the entire outside with Toasted Coconut (I do this to help hide how lacking my frosting skills are!)

7. If you are not eating the cake right away keep in the fridge for 2-3 Days, or freeze for longer

8. When you are serving it, Cut thin slices as the cake is rich, and serve with a nice scoop of the Caramelized Whipped Mango Topping beside

9. Enjoy!