Recently, the “wellness” cake has become very popular. It is simple to make and delicious.
Butter 40g
Digestive biscuits about 80g
Milk: 40-50g
Black sesame paste: 100-120g
Whipping cream: 200g
Caster sugar: approximately 45g (adjust according to the sugar content of the black sesame paste)
Black sesame seeds (for decoration): as needed
Melt the butter over a water bath.
Prepare digestive biscuits. The version used here is Hema’s Five-Black Thin Biscuits. The type of biscuit can be substituted according to personal preference, such as Oreo or others.
Crush the biscuits (a rolling pin is used here).
Pour the melted butter into the crushed biscuits and stir until evenly combined.
Place the crushed biscuit mixture into the bottom of a mold and press firmly. Cover with plastic wrap and refrigerate for at least half an hour.
Blanch the soft tofu in boiling water for one minute and remove.
Place the softened cream cheese and soft tofu into a blender and blend until smooth.
Soak the gelatin sheets in cold water until softened, then place the softened gelatin sheets into the milk and heat over a water bath (stir constantly to prevent sticking to the bottom).
Pour the milk-gelatin mixture into the previously blended tofu and cheese mixture.
Whip the whipping cream in three additions, adding approximately 15g of granulated sugar each time. After whipping, pour the black sesame paste into the whipping cream in batches and stir until evenly combined.
After stirring until smooth, pour the black sesame whipping cream into the tofu cheese in batches and stir until evenly combined. Pour the mixture into the mold and smooth the surface. Cover with aluminum foil or plastic wrap and refrigerate for at least four hours. Ready to serve! The cross-section is also very beautiful!
