Blueberry, lemon and black sesame cake

Preheat oven to 350°F.

CAKE

1. In a bowl, combine the almond milk and lemon juice. Let stand for 5 minutes; the milk will gradually turn into a fermented milk.
2. In another bowl, combine the flour, baking powder, salt, brown sugar, and baking soda.
3. Add the fermented milk, blended banana, and lemon zest. Mix gently, or the cake will be too dense.

Blueberry Sauce

1. In a small saucepan, combine the blueberries, sugar, and lemon juice.
2. Cook over medium heat for 15 minutes, stirring regularly with a whisk. The sauce will gradually thicken.
3. When the sauce has reduced, while still on the heat, add the baking soda, stir again for one minute, then remove from the heat.
4. Cool completely in the refrigerator; the sauce will thicken further as it cools.

Frosting

1. For this step, remember to set the butter at room temperature beforehand to soften.
2. In a large bowl, cream the butter with an electric whisk until creamy.
3. Add the cream cheese and lemon juice and mix again.
4. Sift the icing sugar and gradually add it in three additions, whisking constantly.
5. Finally, add the sesame seeds and mix one last time until the mixture is creamy and even.
6. Set aside at room temperature before assembling.

Assembly

1. Slice the lemon sesame cake horizontally into three equal pieces.
2. Place the first cake layer on a plate and spread 1/4 of the frosting, then 1/3 of the blueberry sauce.
3. Repeat with the second cake layer, placing it on top of the first and closing with the final layer. Spread the remaining frosting over the entire cake.
4. Chill the cake for at least two hours in the refrigerator before serving to allow the frosting to set, then decorate and serve!