Sunday, 30 June 2013

Durian Fresh Cream Cake

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

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!!

(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.

Durian fillings
  • 300g Durian pulp
  • 150g Whipping Cream
Whipped Cream
  • 300g Whipping Cream
  • 1tsp Vanilla essences
  • 30g Icing sugar


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.