Black Sesame Yoghurt Mousse Cake Recipe

Name: Black Sesame Yoghurt Mousse Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs; 1 cup flour Optima; 1 2/3 tablespoons water; 1 tablespoon black sesame paste; 2 7/8 tablespoons corn oil to be added last; 7/8 cup yoghurt Plain; 1 1/2 tablespoons gelatine powder; 3 tablespoons water; 4 tablespoons sugar or icing sugar; 2 tablespoons black sesame paste; 1 3/8 cups cream Fresh topping, non-dairy; sugar syrup; mousse

Servings: persons

2 large eggs
1 cup flour Optima
1 2/3 tablespoons water
1 tablespoon black sesame paste
2 7/8 tablespoons corn oil to be added last
7/8 cup yoghurt Plain
1 1/2 tablespoons gelatine powder
3 tablespoons water
4 tablespoons sugar or icing sugar
2 tablespoons black sesame paste
1 3/8 cups cream Fresh topping, non-dairy
sugar syrup
mousse

1
Beat all the ingredients together until thick and fluffy at high speed.
2
Lower speed gradually add in black sesame paste, mix well and lastly add corn oil into it, mix well again.
3
Pour batter into 2 pieces 8 inches (lined) square tray.
4
Bake at preheated oven 180C for about 8-10 mins.
5
Remove cake from cake tray immediately after baked.
6
Leave to cool on wire rack.
7
Soak gelatine powder with water for 5 minutes and heat it over a hot water bath.
8
Add sugar and black sesame paste to the yoghurt, stir well until sugar dissolved then slowly pour in gelatine (cool down gelatine a little if it is still hot), stir well again.
9
Whip up fresh topping cream to soft peak form and mix into the black sesame mixture.
10
To Assemble
11
Place the first layer of sponge cake at the bottom with a square cake ring. Brush sugar syrup on cake.
12
Pour half of the black sesame yoghurt mousse onto the sponge cake and spread the mousse evenly with a palette knife.
13
Place the second layer of the sponge cake (brush sugar syrup) onto the mousse and spread remaining mousse on it. Using a scraper to level the top.
14
Chill the cake for at least 4 hours or till overnight.
15
Take a sharp knife and run it around the edge of the cake to loosen the cake from the cake ring and trim sides of cake.
16
Decorate as desired with some toasted black sesame seeds on top.

595

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 large eggs, 1 cup flour Optima, 1 2/3 tablespoons water, 1 tablespoon black sesame paste, and more.

Yes, Black Sesame Yoghurt Mousse Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Black Sesame Yoghurt Mousse Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions