Monday, January 25, 2010

Durian Mousse Cake

This was the birthday cake made for my mother. Recipe is adapted from Aunty Yochana. I love how easy it was to make the sponge cake. It was literally effortless and turn out beautifully.

The texture of the mousse was great. It was just nice, not too creamy. But mum said could have been more generous with the durian. I told her the durian used was the "mao shan" durian, which is very expensive, cost more than the D24.

After topping up with another layer of whipping cream, I laid the sides with sponge fingers. Easy and pretty to make!

My mum was really glad for the cake. =)

Here is the adapted recipe.

Vanilla Sponge Cake
100g cake flour
30g. cornflour
25g water
1 tsp baking powder
5 eggs
1 tsp vanilla extract
100g sugar
10g. ovalette (cake stabilizer)
50g corn oil

1. Preheat oven at 175 degree. Line two 8" round tin. (Don't need to grease)
2. Whisk all the ingredients together (except for the corn oil) till thick and fluffy.
3. Add in corn oil and mix till well blended. (I just use the mixed and give it a few good mixed instead of trying fold it carefully.)
4. Pour mixture into two 8" round tin. Bake for about 15 to 20 mins.Remove, turn it top side down and leave it to cool. The sponge will just come off on its own.

Durian Mousse
250 gm. Durian flesh
125 gm. fresh milk
30 gm. sugar
1 pinch of salt
2 eggs
10 gm. Gelatine Powder
20 gm. water
200 gm. whipping cream

1.Boil milk with sugar till sugar dissolves.
2. Whisk eggs and salt lightly and pour in the hot milk mixture. Add in durian flesh and mix till smooth. Off the heat and let it cool completely.
3. Mix gelatine powder with water and let it sit for 5 mins. Microwave for 20 secs. then add into the durian mixture.
4. Whisk whip cream till fluffy. Fold into the durian mixture. Divide mixture into 2 portions.
5. Spread 1 portion of durian mousse onto 1 slice of sponge cake. Then spread the durian mousse again and then top up with the second slice of sponge cake and spread the balance durian mousse on top. Chill in the fridge till set.
6. Decorate cake as desired.

Noted: My mousse turned out to be quite watery. Hence I used a 8" round cake ring to assemble the cake. The sponge shrink slightly after it cooled off. Hence, it is just nice for everything.
- I laid 1 layer of sponge in the cake ring. Pour in the mousse, follow by the 2nd layer, then the remaining mousse. Then I chill till it firm up.

What could possibly went wrong? My durian mixture wasn't cooled completely.
A safe method... Ensure the durian mixture is cooled completely. Chill it in the fridge for 5-10 mins (not longer than that, as it might harden due to the gelatine) before folding into the whipping cream. When folding in, put the mixing bowl over ice water to ensure the temperature is maintain, so that it won't "melt".

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