Wednesday, February 11, 2009

Durian Fresh Cream Cake


This was done especially for K, who had a piece of my durian cake 4 years ago by default (I gave a piece to a friend who gave part of that to her friend who gave it to her son, K) and has wanted to eat it again ever since. K came back for holidays recently and told me that he dreamt of eating my durian cake and that if I ever bake, to let him know, and he'd come and watch me bake. And he did come today, along with his cousin Kim, and their sponge turned out better than the one I made last night for these photos.

I didn't want to bother with my long-trusted fresh cream durian cake of sponge cake layered with durian mousse. That recipe is a lot of work and ingredients. It calls for coconut milk, gelatine leaves, eggs and durian to be cooked, chilled and then mixed with whipped cream and layered with sponge tiers, and set in a ring pan overnight. A much faster and easier way would be to just mash up some durian flesh and mix it with whipping cream. We used to get a very good whipping cream called Rich's, but now it seems to be impossible to find. I don't like the whipping creams available; they taste waxy and are heavily scented. I like fresh dairy cream but it doesn't have volume, can turn into butter and whey if you overbeat it and it melts easily. It doesn't make very impressive looking cakes but since I'm a health first and taste second kind of cook, I used dairy cream for this cake.

Durian cakes are hard for me to decorate. With carrot cakes, you can use nuts and miniature carrots, choc cakes and other cakes with fresh fruits. So I went wild and covered the whole cake with durian fresh cream. Wah, what a luxury! Trust me, even if you don't like durian, you'll like durian fresh cream cake. The hardest thing though when it comes to making durian cake is controlling myself from devouring the durians and keeping some for the cake. And then after making the cake, it's hard to stop eating until it's all gone.

I prefer this durian cake than the one I posted before. And it is real easy to make too. Durians have just come into season again I'm told. Grab hold of one and make this cake. You'll LOVE it.


Durian Fresh Cream Cake (amended)
A ingredients:
210g Softasilk cake flour + 30 g corn flour
2 t double action baking powder
6 large egg yolks
90g sugar
130 ml or 4 1/2 fld oz milk
90 ml or 3 fld oz corn oil

B ingredients:
6 large egg whites
75g sugar
1/4 t cream of tartar

1. Preheat oven to 160 C. Get an 11 or 12 " (28 to 30 cm) round cake tin.

2. Mix all the A ingredients in a bowl with a hand whisk until smooth.

3. Whisk the whites with the cream of tartar by machine until slightly foamy, then add the sugar and whisk until stiff. Do not overwhip or the whites will not be strong enough to hold the batter.

4. Mix A batter into B, by hand, very quickly and thoroughly.

5. Pour into the cake tin and bake 45 minutes. Test by plunging a wooden skewer into the middle of the cake; if it comes out clean, cake is done. Turn onto a cake board and let cake hang until thoroughly cooled.

6. Ease cake out by running a spatula around the sides, tap it and turn over onto a cake board. Cut cake horizontally into 2 or 3 layers and sandwich each with the durian cream, covering the top and sides too.

7. Durian cake is best when served very cold.

Durian Cake

Durian Fresh Cream
I didn't measure the amounts and this is an estimate. You can use more or less durian or cream to your liking.

300g to 400g durian flesh, mashed well with a fork
300-400 ml whipping cream or 500-600 ml fresh dairy cream
1 to 2 heaped T caster sugar (omit sugar if using whipping cream which is usually sweetened)
--whip the cream with the sugar until it just begins to come together and makes stiff peaks when the whisk is lifted. Add the durian flesh and mix well quickly.


Terri said...

It looks wonderful! But, first I had to look up "durian" since I had no idea what it was. And after I found out, I figured I'd just forget it because there is no way I'm going to find a durian here in Arkansas. Darn!

ganache-ganache said...

yum yum, I had so much durian back home, the 'mao san wang' variety, was burping durian while travelling in the car !

Denise ^ ChickyEGG said...

very nice sponge texture !

NEE said...

Looks so delicous. can you blog something less fattening. i can feel my waistline expanding by just looking at the picture. can almost smell it too.

Talita said...

Gorgeous! This cake looks so refreshing! The photos are great!

foodbin said...

loves anything made from durian.

beachlover said...

your cake step look like chiffon cake!! love your durian cake,so soft.Wish I can get cheap cheap durian here to make this delicious cake!

hongyi said...
This comment has been removed by the author.
terri@adailyobsession said...

terri: i won't be migrating to arkansas :)

ganache:how come mao san wang is so popular? it's a lot of flesh i know..i'll be in sing next friday

denise: based roughly on ur sponge, with some tweaks

nee: i've given up on maintaining my waistline. food blogging is dangerous

talita: hi, newcomer! thnx, this really is one of the best tasting cakes

foodbin: me too me too

beachlover: the durians overseas r from thailand, which i don't like bc they r too bland :(

Anonymous said...

WOW Auntie... it looks super scrumptious...
I wish i could get it directly out from the computer... HAHAHAHAHAHHA....

ekeng said...

oh durian..oh durian..i miss durian day and night. I got a new job. Working inside a Japanese Restaurant.

TeaLady said...

For such an awful smelling fruit it sure does make a pretty cake. I remember the first time you posted one, I thought it was a coconut cake.

cherry-potato said...

I like to visit your blog! Because I will get more vitality after visit your blog! ha,ha,

zurin said...

YUMMMMMMMMMMM!!!! looks absolutely scrumptious and evil! :D wl make this one of these days ..

Anonymous said...

Thanks for this. I baked it for my husband who is an ardent durian lover. ( On one trip back, he ate durians 18 out of the 21 days we were there, *sigh* poor me) It was in celebration of hte fact he passed his final specialist exams. It was a great hit with him and his family.

steph said...

Hi Teri,
I don't seems to be able to get softasilk cake flour in S'pore. Can i subsitute it with Top flour or cake flour?

terri@adailyobsession said...

STEPH: i think i saw Softasilk in Cold Storage. i'm not sure what Topflour is. i suppose u can use cake flour bc Softasilk is a cake flour. don't use superfine flour tho. 3 times i tried it n 3 times my cakes fell.

The Little Teochew said...

I couldn't take my mind off your lovely cake ever since I saw it yesterday. Went to buy all the ingredients to make it today! Looks soooo heavenly! Thanks for sharing! :)

The Little Teochew said...

I made it!!!! And it was so good! I like that your recipe for the durian cream has no gelatine. Gosh, THANK YOU again :)

MYHappyBelly said...

Hello Terri, I was searching around for a durian cake recipe and stumbled upon your site. The cake looks really good.

I got a qn on the recipe.. is it just using 6 egg yolks, just wondering why not the whole egg? Will it have an "eggy" taste?

Thank you.

terri@adailyobsession said...

belly: the whites are beaten with sugar. read the recipe again dear!

Mingjer said...

If I wish to use self-rising flour, do I need to modify the recipe?

terri@adailyobsession said...

mingjer: you'll have to leave out the baking powder of course but i'd stick to SR flour for this recipe

Anonymous said...

Can i line the cake pan with baking paper?

Cake head said...

Hi, as soon as the cake is out of the oven - do you turn it upside down to cool down, like a chiffon cake?

Cake head said...
This comment has been removed by the author.
Cake head said...

I tried it - good but the cake fell out of the tin as soon as I overturned it. Even though a skewer inserted in the cake came out clean and the cake sprang back to the touch when i overturned it. What do you think I did wrong? Thanks

Denny said...

Cake head - did you grease your cake pan? Or use a non-stick cake pan? I've made Terri's sponge (it's actually a chiffon) cake recipe a number of times using 2 ungreased 8×3" aluminum pans and have never had a cake fall out. Smaller pans mean they bake much quicker than 45 min. In fact, I line the bottom of the pan with parchment to ease cake release.

Terri hasn't updated this blog in years, but I still scroll through because the recipes are great and I love her writing voice.

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