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Category Archives: durian

For the Cake
8 eggs, separated
1/4 cup oil
1/3 cup water
1 cup of sugar
1 and 3/4 cups of cake flour
1/2 teaspoon of baking powder
1/2 teaspoon of salt

Method

1. Preheat the oven to 350F degrees.

2. In a med-large bowl whisk together the egg yolks, half portion of the sugar, oil and water.

3. Sift the flour and  baking powder and salt into a large bowl. Whisk gently to combine.

4. Make a well in the center of the dry ingredients. Pour in the egg yolk mixture and mix to create a smooth paste. In the bowl of an electric mixer, whip the egg whites on medium speed until light and frothy. Slowly add the remaining sugar and continue to beat until stiff peaks form.

5. Add one-third of the egg whites and fold in to lighten the batter. Fold in the remaining egg whites. Transfer to the cake tin.

6. Bake for about 30-40 minutes or until a cake tester comes out clean. Invert the cake immediately and let it cool completely in the tin. Once cool run a knife around the cake to in order to un-mold the cakes. Lift the cake and run knife along the base before un-molding it completely.

For durian puree
flesh of 3-4 durians (roughly 500g)
1 tbsp milk
10-15 tbsp cream
3 tbsp XO whisky 

1. Puree the durian flesh with a tablespoon of milk till 80% smooth.

2. Fold in cream and whisky.

To assemble the cake

1/3 cup rum

1. Place one layer on a cake stand. Brush the surface with rum generously.

2. Top with half the durian puree and spread it evenly. Repeat with the remaining layers.

3. Frost the top of the cake and the sides with fresh cream frosting.

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