Friday, July 23, 2010

Durian Mousse Cake

After more than 15 years of being banished in the cupboard, I dusted off the 10cm layer of grime from the recipe ( abit exagerated hhee..haha..) . I challenged myself to this old recipe as a birthday cake for my husband.
Verdict: It does not have a very strong pungent durian taste. It belongs to the type of very mild, and light durian mousse cake. Even you eat more you will not have the "jelak" feeling.


Ingredient: for 10" sponge cake
--4 eggs
--80 gm sugar
--90 gm plain flour
--3/4 tablespoon cornflour
--56 gm water
--1/2 tablespoon ovalett
--60 ml corn oil

--1) Beat eggs, sugar and ovalett together until it rises up.
--2) Add in flour and beat until foamy.
--3) Add in water to beat until very thick and fluffy.
--4) Stir in oil and mix until well incorporated.
--5) Pour batter into a greased and lined 10" round cake tin.
--6) Bake in preheated oven at 170 for- 175 C for 30 minutes or until cooked.

Mousse :
-- 60 g durian puree
-- 25 g sugar
-- 2 sheets of gelatine
-- 2 tablespoon hot water
--250 gm fresh cream
--( pls whip extra 150 gm fresh cream for piping and decoration)
--1) cook durian puree over low heat. (or over boiling water)
--2) dissolves gelatine and sugar in hot water.
--3) Add (1) into (2) mix well.
--4) Whip fresh cream and then add into (3)

140 ml milk
2 tablespoon sugar
2 tablespoon custard powder
1 - 1 1/2 teaspoon yellow colouring
70 g durian puree

Boil milk, sugar and custard powder over low heat. Use a hand beater to stir until it boils, add in durian puree, colouring, cook and continue to stir until the mixture is thickened and smooth. Leave it to cool.

Mousse Cake Making:
--1) Cut the cake into 2 horizontal layers.
--2) place the 1st layer of sponge cake at the bottom of the ring mould, then pour half the mousse filling onto it and smooth over.
--3) Top with the 2nd layer of sponge cake and pour the remainng mousse filling onto it and smooth over.
--4) Cover the whole cake with extra whipped cream as shown in photo.
--5) Pipe durian custard topping at your own design.
--6) Keep refridgerated till firm or overnight.


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