Preparation

Preheat oven to 350°F.

Cake

1. Mix the almond milk and lemon juice in a bowl. Leave to stand for 5 minutes, the milk will gradually turn into fermented milk.
4. Add the black sesame and mix again.
5. Pour the mixture into a baking tin lined with baking paper and bake for 35 minutes at 350°F.
6. To check that the cake is cooked, insert a toothpick: if it comes out dry, the cake is cooked.
7. Leave to cool completely before cutting (assembly stage).

Blueberry sauce

1. Pour the blueberries, sugar and lemon juice into a small saucepan.
2. Cook over a medium heat for 15 minutes, stirring regularly with a whisk. The sauce will gradually thicken.
3. When the sauce is reduced, still on the heat, add the bicarbonate of soda, stir again for a minute and then remove from the heat.
4. Leave to cool completely in the fridge. As it cools, the sauce will thicken further.

Glazing

1. For this step, don't forget to set the butter aside at room temperature to soften.
2. In a large bowl, using an electric whisk, blend the butter until creamy.
3. Add the cream cheese and lemon juice and mix again.
4. Sift in the icing sugar and gradually add it, in three additions, while whisking.
5. Finish by adding the sesame seeds and mixing one last time until you have a creamy, even mixture.
6. Set aside at room temperature before assembling.

Assembly 1.Cut the lemon sesame cake horizontally into three equal parts. 2.Place the first layer of cake on a plate and spread 1⁄4 of the icing, then 1/3 of the blueberry sauce. 3.Repeat with the second layer of cake, place this on top of the first and close with the last layer. 4 Spread the remaining icing over the entire cake. 5 Leave the cake in the fridge for at least two hours before serving, to allow the icing to set, before decorating. before decorating and serving!