Durian Cake

Introduction:

This durian cake is modify from Cappucino cake which i posted not long ago, Wilson's mother ask us to change it just a bit to become Durian Cake ^^ I gonna try it after i go Australia, i bet i won't have the chances unless Aussie people eat them and Aussie trader import them into the country.

As you can see, the cappuccino cake is this recipe, it is the same, i just change a bit and a lot of the mousse ingredient, this is the part you need to pay more attention now

Ingredient(A)
120g         High Ratio Flour
3/4 tsp      Baking Powder
5g             Milk Powder
80g           Corn Oil
6(110g)    Egg Yolk
80g           Water
10g           Glycerine
1tsp          Vanila Essence

Ingredient(B)
3(130g)   Egg White
120         Castor Sugar
1/4 tsp     Cream of Tartar

Method: (Same as cappucino or sponge cake technique)

1. Mix ingredient(A) until the batter is uniform, (Hand beat)
     - put flour and baking powder in a mixing bowl.     
    -Mix milk powder with water first   
    -put oil, egg yolk, milk water and vanila in the middle of the bowl    
     - Start with the middle first then only side flour, stir with only one direction
     - and set it aside
2. (B)whisk egg white and cream of tartar on high-speed until it start to foam
3. Add sugar and continue to whisk on high speed
4. Reduce to medium speed for 2-3 minutes until a stiff peak consistency
5. Transfer meringue(B) into the batter and mix lightly and evenly with a spatula
6. bake at 180'C for 45 minutes.
7. Turn upside down to let it cool, to maintain a nice shape (better if with the mould that can be separate)
 

Ingredient for Mousse:

100-150g     Durian Puree    

40g      Sugar

15g      Gelatine

60ml    water

(A- Mix Puree and sugar)

(B- Mix Gelatine and water to dissolved it)

110g or 165g    Whipped Cream

40g   or 60g     Cold Water

 Method:

1. Double boil the ingredient above and keep it cooling aside before use later

2. Whip the cream until cream, fluffy and smooth (don't over beat it, get thicker than smooth)

3. Mix the Durian puree and whipped cream well together with a spatula

4. Keep in fridge for an hour 

5. Spread it between layers of cake 

Topping: Just 250g topping cream, whip it til smooth and decorate with the cake