Creepy Cake À La Hitchcock’s “The Birds

For the cake, first put the sesame seeds in a bowl. Add the milk and water, mix everything thoroughly and leave to soak for at least 1 hour.

With a blender (or in a stand mixer) first puree until the liquid is deep black in color. Remove 1 tsp of this for the cream. Then continue to puree until you have a homogeneous black mass. Set aside.

Preheat the oven to 160 °C top and bottom heat. Cover the bottom of a small springform pan (diameter approx. 20 cm) with baking paper.

Sift together flour, grated coconut and baking powder and pour into a large mixing bowl. Add sesame mixture, oil and sugar. Whisk until a smooth batter is formed.

Pour cake batter into prepared pan and bake on middle rack for 45-50 minutes (test with chopsticks). Allow to cool completely in the pan.

For the cream, whisk the mascarpone with sugar, vanilla pulp and the drained black sesame liquid until smooth. Whip the whipped cream with cream stiffener until firm and fold loosely into the mascarpone mixture.

Place the cooled cake on a cake plate. Use a tablespoon to spread the cream loosely on top in rough “dumplings”: It may look messy, the cream layer should remind of thunderclouds!

For the decoration, dip the back of a teaspoon into the black food coloring and use it to lightly smooth the cream all around, forming black streaks. Temporarily place in the

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