Mix the Tegral Chiffon, Whole Eggs and Water for 7 minutes at high speed. Add the Sunflower Oil and Sesame Powder to the batter and mix again for 1 minute at low speed. Pour 200 g of batter in a Pound Cake Mold. Use a Bain-Marie method to bake it.
Oven Type: Deck
30 minutes
Top Temperature: 180 °C
Bottom Temperature: 160 °C
Damper Closed
Mix the Cremyvit with water to make a custard cream. Once you obtain a creamy custard, mix the PatisFrance Praliné Amande 50% and the Black Sesame Paste into the custard cream.
Whip the Festipak to a soft peak and fold the whipped cream into the custard.
