Time flies and it was 12 months ago that i baked a durian cake. Last year this time, my aunt ivy requested for a durian cake, and this year she requested the same birthday cake. T was asking why the same cake, and my aunt gave a very good answer "... cos this is the durian season, and we don't get durians during other birthday month(s)"!
140g cake flour
1 tsp ovalette
30g olive oil
30g fresh milk
1/2 tsp vanilla essence
1. Sift flour and set aside.
2. Whisk eggs, sugar, vanilla essence and ovalette at high speed until light and fluffy (ribbon stage). When ready, whisk another 1 to 2 mins at low speed to stabilise the air bubbles.
3. Gently fold in sifted flour in 3 batches.
4. In a separate bowl, stir oil and milk with a few spoons of flour batter until well mixed. Thereafter pour oil/milk mixture into remaining flour batter until well mixed.
5. Pour batter into lined 7" baking tin and give it a few bangs to release any bubbles in the batter.
6. Bake at pre-heated oven at 180 deg C for 30 mins or until skewer inserted into cake comes out clean.
7. Remove the cake immediately from baking tin, and allow it to cool down.
350ml whipping cream
150g durian flesh, pureed
1/2 tsp gelatine, dissolved in 50ml hot water
250g durian flesh, pureed
1. Whisk whipping cream on medium speed until soft peak.
2. Stir in 150g durian flesh and gelatine, until welll mixed.
60ml fresh milk
1/4 tbsp sugar
1 tbsp custard powder
1 tsp gelatine, dissolved in 1 tbsp hot water
70g durian flesh, pureed
1. Combine milk, sugar and custard powder in saucepan. Stir over heat until mixture boils and thickened.
2. Add in gelatine mixture followed by durian flesh.
1. Slice spongecake into 3 layers.
2. Spread durian fillings on the 1st layer and followed by half of durian flesh. Repeat the same for 2nd layer.
3. Spread top and sides of cake with remaining cream. Put the cake in the fridge for 1/2 hour to set.
4. Remove from fridge and pipe durian topping over the top of cake.
5. Chill well before serving.
Overall, this D24 durian cake is very well-received, and i think my sponge cake has improved abit ;-)