This is the second cake I made for our prenatal class gathering last week (the other one was a graduation cake). Not everyone liked durian so in order not to contaminate my friend’s fridge, the cake container was wrapped in two big plastic bags when I brought this exotic treat over. Fresh durian is expensive in Toronto so my durian treats are mostly made with frozen durian. Let me know how yours go if you use fresh ones.
Durian Mousse Cake 榴槤慕絲蛋糕
Makes a 7-inch round cake
For the Chiffon Cake
40 g cake and pastry flour
5 g granulated sugar
1/4 tsp baking powder (optional)
2 large egg yolks
25 g canola or vegetable oil
25 g milk
1/2 tsp vanilla bean paste or pure vanilla extract
2 large egg whites
25 g granulated sugar
1/4 tsp cream of tartar
For the Durian Mousse
200 g durian flesh (I used frozen durian)
25 g granulated sugar
240 g whipping cream
40 + 60 g milk
1 Tbsp (9 g) powdered gelatin
泡打粉 1/4茶匙 (可省略)
榴槤肉 (EC用原個冰鮮榴槤) 200克
牛奶 40 + 60克
魚膠粉 1湯匙 (9克)
For the ake 蛋糕
Sift together the flour, baking powder (if using) and sugar into a mixing bowl. Mix well and make a well in the center. Add oil, milk, egg yolks, and vanilla bean paste to the well and whisk gently until combined. Set aside.
In a clean, separate mixing bowl, whip egg whites with an electric mixer until foamy. Add cream of tartar (to stabilize the meringue) and continue beating until soft peaks. Then slowly add sugar in batches and continue beating until glossy and firm peaks. Scoop about one third of the meringue to the yolk mixture and mix well to lighten. Then pour this back to the remaining meringue. Fold gently and thoroughly until you see no streaks of white.
Pour batter into cake pan and smooth top with a spatula. Tap cake pan against the kitchen counter several times to get rid of any large air bubbles. Bake in a 325°F/160°C preheated oven until a toothpick inserted into the center of cake comes out clean, about 20 to 25 minutes for my oven. Invert the cake pan and cool on a cooling rack. Once cooled, unmold cake then slice it into two 3/4-inch layers. Trim cake layers so that they are slightly smaller than the cake ring. Set aside.
For the durian mousse 榴槤慕絲
Chill mixing bowl and the whisk attachment in the freezer for at least 10 minutes. Bloom the gelatin by sprinkling it over 40 g of the milk and set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin is dissolved. Set aside.
With a food processor, process durian flesh, sugar and the remaining 60 g of milk until smooth and creamy. Scrape mixture into a bowl. Stir in gelatin mixture.
With an electric mixer, beat whipping cream in the chilled mixing bowl until soft peaks . Whisk one-third of the whipped cream into the durian mixture to lighten. Then fold in the remaining whipped cream with a spatula until combined.
Wrap bottom of the cake ring with plastic wrap. Place a cake layer into the ring. Pour half of the durian mousse over the cake layer. Top with another cake layer then fill the ring with remaining mousse. Tap ring on the counter several times to remove any large air bubbles. Smooth top with an offset spatula. Refrigerate until mousse is set.
Unmold cake by heating the ring with a hairdryer or wrapping it with a warm towel. Decorate cake with modeling chocolate roses or fresh fruits.
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