Durian Cake

by Ai Qi on 10th May, 2012

Posted by
Ai Qi
Date:
10/05/2012
Tags:
cake birthday durian sponge cake

It's been a long time since we last celebrated my eldest sister's birthday, as she's out of town. This year, she casually "requested" for a durian cake. How could I disappoint her? I adapted a durian custard recipe and used the sponge cake recipe from "The Art and Soul of Baking" by Cindy Muschet for the base. The amount of custard is really little relative to the amount of durian flesh, but that's the way I wanted it - more durian. You could double the amount of custard and add gelatin to make the durian custard cream set better. This is a two-layer cake. I think I'll slice each cake into two layers to form a four-layer cake next time for a more even spread of the durian custard cream and cake.

Durian Cake

Ingredients:
Sponge Cake:
  • 4 large eggs, separated
  • 4oz sugar
  • 4ox sifted cake flour
4 large eggs, separated
['egg']
4oz sugar
['sugar']
4ox sifted cake flour
['cake flour']
Durian Custard Cream Frosting:
  • 1egg yolk
  • 66mlmilk
  • 20gsugar
  • 6.5gflour
  • 0.5 tspvanilla extract
  • 3gbutter
  • 100ml whipping cream
  • 270g durian flesh (~1.25 box of durian)
1egg yolk
['egg yolk']
66mlmilk
['milk']
20gsugar
['sugar']
6.5gflour
['flour']
0.5 tspvanilla extract
['vanilla extract']
3gbutter
['butter']
100ml whipping cream
['whipping cream']
270g durian flesh (~1.25 box of durian)
['durian']
Recipe:

Preheat the oven to 375 degrees F (190 degrees C). Fit two 6-inch cake pans with parchment paper around. Do not grease the pans.

Make the cake - Whip the egg yolks and 2 ounces of the sugar until thick and very light in color. Transfer to a large bowl and set aside while you whip the egg whites.

In the cleaned mixer bowl with the cleaned whisk attachment (extremely important to have these cleaned as any bit of fat will cause the egg whites to not whip well), whip the egg whites to soft peaks. Gradually add the remaining 2 ounces of sugar; continue beating until the egg whites hold firm peaks. Fold one-third of the egg whites into the beaten yolks, then sift half of the flour over the top and gently fold it in. Repeat. Fold in the last of the egg whites until no streaks of white remain.

Divide the batter evenly between the prepared pans. Bake for 18 to 22 minutes, until the tops are golden, firm to the touch and a toothpick inserted into the centers come out clean. Transfer the cakes to a rack to cool completely.

Prepare the custard cream - Mix the egg yolk with 1 tsp of milk in a bowl until well combined. Mix in the flour well. Place the milk, sugar and vanilla extract in a saucepan and bring to a boil. Once the sugar has dissolved, gradually pour the milk mixture into the egg mixture, stirring quickly. Pour the mixture back into the saucepan. Return to the very low heat. Lightly stir the mixture to thicken, do not boil. The mixture will thicken into a custard. Keep stirring until it coats the back of the spoon. Remove from the heat and mix in the butter. Leave to cool.

Blend durian flesh with custard to just combine (do not over blend). Whip the cream and fold it into the durian mixture.

Assemble - Unmold the cakes. Level the cakes, if necessary (i.e. slice of the curved top of the cake). Place a cake layer, cut side up, on the cake cardboard or serving plate. Spread approximately half of the durian custard cream on one of the cakes. Place the second cake layer bottom up (cut side down) on top. Spread the remaining cream (leaving enough to cream the sides of the cakes) on the cake. Cream the sides of the cake. Leave the cake to set in the fridge for a couple of hours. Serve.

Breakfast Casserole Mussel and Prawn Vermicelli

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