Ingredients

Sponge biscuit
eggs
6 pc
sugar
0.75 cup
160 g
5.60 oz
5.28 fl oz
vegetable oil
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
hot water
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
flour
1 cup
260 g
9.10 oz
8.58 fl oz
sesame seeds
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
baking powder
0.75 tbsp
12 g
0.42 oz
0.40 fl oz
Caramel
sugar
1.50 cup
400 g
14 oz
13.20 fl oz
cream 33%
1.50 cup
400 g
14 oz
13.20 fl oz
butter
0.25 cup
80 g
2.80 oz
2.64 fl oz
salt
0.50 tsp
2.46 ml
sunflower seeds
0.75 cup
200 g
7 oz
6.60 fl oz
pumpkin seeds
0.50 cup
100 g
3.50 oz
3.30 fl oz
sesame seeds
0.50 cup
100 g
3.50 oz
3.30 fl oz
Creme
butter
0.75 cup
200 g
7 oz
6.60 fl oz
sugar
0.50 cup
130 g
4.55 oz
4.29 fl oz
cream cheese
2.50 cup
600 g
21 oz
19.80 fl oz
vanilla
1 g
0.04 oz
0.03 fl oz
Mousse
white chocolate
1.25 cup
300 g
10.50 oz
9.90 fl oz
cream 33%
1.25 cup
300 g
10.50 oz
9.90 fl oz
butter
0.50 cup
120 g
4.20 oz
3.96 fl oz
gelatin (1:6 with water)
1.25 tbsp
18 g
0.63 oz
0.59 fl oz
Covering custard
butter
1.25 cup
300 g
10.50 oz
9.90 fl oz
white chocolate
1.50 cup
370 g
12.95 oz
12.21 fl oz

Method

Sponge biscuit

Separate the whites from the yolks, and whip the yolks with a half of the sugar; add water, and then the butter. Whisk the whites with the other half of the sugar, and combine the egg whites with the yolk mixture. Add the flour with the baking powder and sesame seeds, and gently knead it by hand. Bake the biscuit at a temperature of 150-160C (302 to 320F) for about 40 minutes in a 22 cm (8.7 inch) diameter mold.

Caramel

Melt the sugar in a frying pan until brown. Stir in the butter, and pour in the boiled cream and salt. Boil this mass to a temperature of 110C (230F). You can leave 150 g (5.30 oz) of the finished caramel to cover the cake on top by the adding gelatin (5 g | 0.20 oz + 30 g | 1.05 oz water).

Pour all the seeds into the finished cooled caramel.

Creme

Whip the room temperatured butter with sugar and vanilla, and add the cheese; whip the mass on a medium speed for 3 to 5 minutes until the sugar dissolves.

Mousse

Melt the chocolate and butter in the microwave; melt the swollen gelatin, and pour it into the butter and chocolate. Mix well, and add the whipped cold cream.

Covering custard

Whip the room temperatured butter to white, and add the cooled melted chocolate; stir, and use for leveling the cake.

Cake assembling

Assemble the cake, following the next order:

  • a sponge biscuit layer
  • the crème
  • the caramel with seeds
  • the mousse
  • a sponge biscuit layer.⠀

The shelf life of this cake is 72 hours.

NOTE

Some recommendations:

  • You better fry all the seeds.
  • Instead of white chocolate mousse, you can use only crème (make the double serving).
  • The caramel can be cooked without salt.
  • The seeds can be replaced with any other.