I never expect to make
another durian cake. It’s such an excitement to bake this cake.
As there was still some durian left in the fridge so I have all reason to make another durian cake. I have chosen to try out fresh cream cake cake.
The sweet flavour and the thick texture of durian makes this cake so perfect.
Durian cake is hard to
decorate. You can’t simply decorate it with fresh
fruits.
My skill in
creaming the cake is really suck! I’m just so lousy at it. To make
it simpler and easier, I should have covered the whole cake with durian fresh
cream.
For a first timer, I think I have done it fairly well. The
sponge cake is not as fluffy as the previous one I made and I thought the
height of the cake would have made it better. Well, my family and
siblings enjoyed it and indeed, durian drives us crazy!!
INGREDIENT
(one 7” round pan)
Sponge Cake
I made my usual plain sponge cake (click here for the recipe). As the cake is baking, I prepared the durian.
I made my usual plain sponge cake (click here for the recipe). As the cake is baking, I prepared the durian.
Durian fillings
- 300g
Durian pulp
- 150g
Whipping Cream
Whipped Cream
- 300g
Whipping Cream
- 1tsp
Vanilla essences
- 30g
Icing sugar
METHOD
1.
Whipped the whipping cream until it’s
soft peak.
2.
Add the whipped cream into the durian
puree. Mix well and set aside.
3.
Take another bowl, whip whipping cream,
vanilla essence and icing sugar until soft peak.
4.
Cut the cooled sponge cut into 3
layers. Place the first layer on the turntable, spread durian fillings on
the on it and then sandwich it with the second layer and followed by sandwich
it with the 3rd layers as shown on the pic.
5.
Cover the cake with cream using a spatula to smooth the sides and
top. Decorate it with piped cream border and keep the cake chilled before
it is served.