Pound cake:

Room temperature butter 140g, sugar powder 1 10g, room temperature egg liquid 120g, low-gluten flour 80g, baking powder 4g, black sesame powder 150g, almond powder 20g and black sesame paste 50g.

Cream coat:

Cream 100g, fine sugar 8g, black sesame powder 10g.

step

1. Add powdered sugar to butter softened at room temperature and stir well. Stir well to avoid flying powder when sending, and send it fluffy and white.

2. Add the room temperature egg liquid in six times, each time until the butter and egg liquid are completely mixed, and then add the next egg liquid.

3. Sift in low-gluten flour, baking powder, black sesame powder and almond powder and mix well.

4. Add black sesame paste and stir well.

5. Put it in a paper bag, squeeze it into the mold, bake it in the oven 160 degrees for 23 minutes, and let it cool.

6. Add fine sugar and black sesame powder to the cream, send it to the state of yogurt, put it in a flower bag, and squeeze it on a cold pound cake. Sprinkle some black sesame powder and decorate with rosemary.