a very black sesame crepe cake (feat. rooted fare’s black sesame crunchy butter)

a very black sesame crepe cake

a few months ago, i came across rooted fare on instagram. because i love any thing black sesame, i was excited to grab my hands on a jar. i couldn't contain myself, and i definitely got 4 jars (as a just in case and knowing that i would ❤️ it)! since receiving them, i have found that it can seriously be used on anything – 🧋, 🥞, 🍞 – including this very black sesame crepe cake!
for the subtle asian baking x rooted fare holiday recipe contest, i decided to apply it in this very black sesame crepe cake recipe. this recipe has 4 major components: black sesame crepes, black sesame & regular whipped cream, black sesame brittle (for the crunch), and black sesame mochi (for the extra chewiness). the crepe cake has a light yet prominent black sesame flavor. it is creamy, chewy, & crunchy!
each component of this crepe cake pulls from many aspects of my childhood. the black sesame crepes were inspired by my love for paris in elementary school, often dreaming about visiting the eiffel tower / disneyland and eating any kind of parisian snacks like crepes, 🥐, etc. the whipped cream comes from my love for topping it on parisian snacks like crepes; i would use an overwhelmingly amount of it! the black sesame brittle was inspired by my love for this vietnamese peanut nut brittle candy i grew up eating called kẹo đậu phộng. the black sesame mochi was inspired by my love for another vietnamese treat that was mochi like, usually filled with mung bean (which i never ate as a kid), called banh bao chi or snowball cakes.
since the crepe cake is delicious on its own, i have denoted black sesame brittle and black sesame mochi as optional because these components just give the crepe cake an extra something. if you do end up making them, i would recommend to do this recipe over a weekend or over a 2 day span, so you aren't feeling rushed.
slice & enjoy with family and friends!
Prep Time 35 mins
Cook Time 45 mins
Rest Time 4 hrs
Servings 8 slices

Ingredients
  

black sesame crepes

  • 2 eggs (room temperature)
  • ¼ cup sugar
  • ¼ tsp salt
  • 1 tbsp rooted fare black sesame crunchy butter
  • ½ cup cake flour
  • 1 tsp black sesame powder
  • ¼ tsp charcoal powder
  • 1 cup milk (room temperature)
  • 1 tbsp melted butter

whipped cream

(optional) black sesame brittle

(optional) black sesame mochi

Instructions
 

prepare black sesame crepes

  • using a whisk, mix eggs, sugar, salt, & rooted fare black sesame crunchy butter in medium bowl until well incorporated.
  • sift in cake flour, black sesame powder, & charcoal powder. mix until well incorporated.
  • whisk in milk and melted butter until well incorporated.
  • using a sieve, strain batter into another medium bowl. cover with plastic wrap, and let it rest in the refrigerator for 45 mins – 1 hr.

cook black sesame crepes

  • heat a 8-inch non-stick pan on medium-low heat until the pan is hot, about 1 – 2 mins. coat the pan evenly with cooking spray and wipe any excess with a paper towel.
  • stir the batter, add 2 tbsp of it onto the pan, and quickly swirl to coat the pan.
  • cook the crepe until the surface looks matte and the edges begin to crisp, about 1 – 2 mins. using a spatula, flip and cook for another 30 secs – 1 mins.
  • transfer crepe to a wire rack to cool. repeat above step until you run out of batter. you should have 13 – 15 crepes.

make whipped cream

  • using a hand mixer, mix heavy whipping cream and sugar together on medium speed until soft peaks.
  • transfer ¾ cup of the whipped cream into a medium bowl and mix until medium stiff peaks. this will be used to cover the outside of the black sesame crepe cake, and i will reference this as "regular whipped cream" in future steps.
  • for the remaining whipped cream, add rooted fare black sesame crunchy butter, black sesame powder, & charcoal powder. mix until medium stiff peaks. this will be used to spread in between the black sesame crepes.

assemble black sesame crepe cake

  • on a ceramic plate or cake board, lay 1 crepe in the center.
  • using an offset spatula, spread a thin layer of the black sesame whipped cream. top with another crepe. repeat until all the crepes are used. place the crepe cake in the refrigerator for at least 1 hr.
  • spread ⅓ of the regular whipped cream all over the crepe cake. in cake terminology, this would be your crumb coat. place the crepe cake in the refrigerator for at least 30 mins.
  • spread another ⅓ of the whipped cream all over the crepe cake. place the crepe cake in the refrigerator for at least 15 mins.
  • spread remaining whipped cream all over the crepe cake. place the crepe cake in the refrigerator for at least 2 hrs to let it set.
  • (optional) top the crepe cake with black sesame powder, brittle, and mochi. sprinkle with black sesame seeds.

(optional) make black sesame brittle

  • prepare 2 sheets of parchment paper (12" by 6") and set a rolling pin aside.
  • roast black and white sesame seeds in saucepan on medium-low heat for 2 – 3 mins or until you smell the aroma. transfer to a small bowl and set aside.
  • add sugar, honey, rooted fare black sesame crunchy butter, & water to a new or clean saucepan. using a whisk, mix together until well incorporated.
  • place the saucepan on stove over medium heat. it's important to cook the mixture undisturbed until it reaches to 300 F. it took me about 15 mins to reach that temperature.
  • turn the stove off. using a spatula, quickly stir black and white sesame seeds into the mixture.
  • quickly pour onto 1 of the prepared parchment papers. place the other parchment paper on top.
  • using a rolling pin, quickly spread it out as thin a layer as possible (⅛ – ¼ in thick).
  • let it cool for at least 15 mins.
  • once cooled, remove the brittle from the parchment paper. use a mallet or knife to break brittle into pieces.
  • place brittle pieces into a reusable container or in a bowl covered with plastic wrap.

(optional) make black sesame mochi

  • using a whisk, mix all ingredients together in a medium bowl until well incorporated. cover it with plastic wrap and microwave for 30 secs.
  • using a spatula, mix and then microwave for another 30 secs. let it cool for at least 5 mins.
  • sprinkle surface with corn starch. once cooled, remove mochi onto the surface.
  • using a rolling pin, make an approximately 4" x 4" square (this does not have to be extremely accurate).
  • using a plastic bench scrapper or knife covered in plastic wrap, cut into 16 even squares. place mochi into a reusable container or in a bowl covered with plastic wrap.

footnotes

storage

cover with plastic wrap, and place in the refrigerator for 2 – 3 days.

special equipment

  • whisk: this one is used to mix the crepe cake batter.
  • sieve: this is used to ensure the crepe cake batter is smooth.
  • non-stick pan: this 8″ pan is perfect to make the crepes (but also for any daily use like making eggs, pancakes, etc.).
  • spatula: this silicone spatula is so versatile and is used to scrap the ingredients that stick to the sides of the stand mixer bowl.
  • wire rack: this one is used to cool crepes, but i use it to cool all my baked goods (as you don’t want them to overcook in the molds or trays they were cooked on).
  • offset spatula: this is used to evenly spread the whipped cream on the crepes and all over the crepe cake.
  • hand mixer: the ones by kitchenaid are long-lasting. i recently upgraded to a cordless one. i also would recommend a more affordable option – a corded one (mine is still working after nearly a decade).
  • (optional) saucepan: this is my favorite saucepan. i have had mine for years; it’s durable & versatile.
  • (optional) thermometer: this is used to measure the temperature of the black sesame brittle.
  • (optional) rolling pin: this is used to roll the black sesame brittle into a thin layer.
  • (optional) plastic bench scapper: this is used to easily cut the mochi into squares.

tips

  • where can i get rooted fare black sesame crunchy butter? use the store locator on the rooted fare website.
  • this is a complex recipe. do you have a recommendation on how to schedule this bake? if you intend to make the optional recipes – black sesame brittle and mochi: i would recommend making both recipes and black sesame crepes on day 1. on day 2, i would make the whipped cream and assemble the black sesame crepe cake. this way you won’t feel rushed. 🙂
  • do i have to cover my crepe cake with whipped cream? you do not and can decrease the heavy whipping cream amount from 2 to 1.25 cups.

did you make this recipe? i would love to see your creations! tag michelleqgbui on instagram and hashtag it #letsbake.

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