This ‘cake’ was an experiment that went a little wrong, so the final result turned out more like a ‘cheese cake’. However, it took me hours to make so I wasn’t going to chuck it out!
The original recipe came from Dan Lepard’s ‘Pear Mousse Cake’ in his book ‘Short and Sweet’ but can be found on this website too. I liked the sound of this cake as it uses a genoise sponge cake which is lovely and light.
This cake was intended to be a layered cake using the mousse as a frosting in between layers and around the outside of the cake. You get the mental image? Not exactly how mine turned out! 😦
The cake itself didn’t rise half as much I it was supposed to, but that’s because I added heavy ground sesame seeds to it and the cake wasn’t able to rise. So I only had one layer of sponge to work with and decided to make it into a cheese cake base! Waste not, want not! 🙂
I took the cake to the office and shared with colleagues but it wasn’t received very well. I guess because the black sesame flavour is new for most people and quite a savoury flavour so the little amount of sugar in the cake batter didn’t balance so well. The other thing was that the ‘mousse’ didn’t taste of pears! How disappointing! 😦
Despite there being 7 pears in this recipe, the mascarpone and cream completely wiped away the flavour of the pears… The mousse also didn’t set enough to spread onto a cake, so I added extra gelatine to make it more ‘cheese cakey’. Hence the results…
All in all, not a success but it wasn’t bad enough that I had to chuck it straight in the compost bin! Won’t be making that again then…