Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Black Sesame Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups chilled heavy whipping cream
- 1/4 cup plus 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground ginger
- Additional black sesame seeds
Directions
Beat cream in large bowl until soft peaks form.
Add sugar, vanilla, and ginger. Beat until stiff peaks form.
Using long serrated knife, trim rounded tops off cakes to create flat surface.
Place 1 cake layer, cut side up, on plate.
Brush top with 1/3 cup ginger syrup.
Spread half of ganache over top of cake.
Place second layer, cut side up, atop first layer.
Brush with 1/3 cup syrup; spread with remaining ganache.
Top with third cake layer.
Brush with remaining syrup. Spread sides and top with whipped cream frosting.
Sprinkle top with black sesame seeds.
Refrigerate until ganache is set, about 4 hours.
Let stand at room temperature 30 minutes before serving.