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Travel Cake with O’Sesame Classic

Travel Cake with O’Sesame Classic

  • Egg yolk: 58g
  • Sugar vanilla: 125g
  • Pastry flour: 185g
  • Salt: 3g
  • Baking powder: 6g
  • Butter soft: 140g
  • Cardamom: 2g
  • O’Sesame Classic: 75g

Method:

  1. Cream yolks, salt and sugar until light and pale.
  2. Using paddle, add soft butter.
  3. Finish by adding sifted flour with baking powder, make a dough into square and cover with the plastic wrap.
  4. Refrigerate before using (2 to 24 hours).
  5. Roll the dough between the two sheets of parchment to (2 cm) thickness, cut in to round mold (cut the dough into two individual rounds and spread O’Sesame Classic on top of one layer then use water to glow the second layer on top the first layer. (Bake the cake in the mold to keep the shape) at 180C for 25-30 minutes.
  6. Garnish it with icing sugar.