Durian Layered Cake

This is one helluva cake and it was so scrumptiously good that every mouthful was delightfully satisfying… I know some of you may not even like the smell of durians but this is one awesome cake . I baked two small 4” diameter round sponge cake and sliced them into 3 layers each and stacked them into a 5 layered durian cake ! One slice of course went to Charco , my four legged son :) He was eyeing my cake and salivating away, so 6 became 5 ! ;0 :0

I was excited to make this cake myself and I wanted to make it as near as possible to the one I had eaten some time back. That durian cake costs a bomb. The cake was given as a gift to us by my dear nephew Ernest, who sadly had gone home to be with the Lord last year :( Gosh, I mizz him and this cake is specially made in honour of him. I know he will definitely be happy looking down and most probably be rubbing his chin and say “ you managed to make it after all ”! :p

When he brought the cake to us , we asked him how much that durian cake cost. He wouldn't tell us ….he said, EAT FIRST , I will tell you the price of the cake later. Not only the cake was a bomb…the price was a bomb too ! RM150 for a kilogramme! And I am glad I succeeded in recreating one nearly as good as the professional one and it turned out to be wonderfully good. The sponge cake was light and moist, the durian filling was creamy rich and sweet and of course with the sweet aroma of the King of fruits. This cake must be eaten chilled……one word to describe this cake…HEAVENLY !

the sponge cake was light and moist

Ernest must have been guiding me all this while :))

6 became 5 , Chaco is the culprit

look at that thick creamy durian filling...so rich..mmmm

I have recreated one nearly as good as the proffessional ;p

and I am pleased..I managed to capture

the essence of the cake :))

the frosting sucks...haha I need to improve in this area

errr....I think I can never be good....not artistic at all :)))

This cake is dedicated

to my dearly departed nephew Ernest

for the inspiration he gave when he was with us.

He loved this cake!

Durian Layered Cake

For the Sponge Cake

Ingredients:
4 eggs
½ cup sugar, divided into 2 portions
½ teaspoon baking powder
½ teaspoon cream of tartar
½ cup superfine flour
3 tbsp of vegetable oil
¼ tsp lemon juice
50 ml milk

Cointreau Liqueur– spray on the layered sponge * optional
Preparation:
Preheat oven to 180 ̊ C

Sift the flour together with the baking powder twice to airate the flour.

Separate the egg yolk from the white .

In the bowl with the egg white, add the cream of tartar and lemon juice and beat until thicken. Add in ¼ cup of sugar and beat further until the mixture shines.

In another bowl, beat the egg yolk with the remainder ¼ cup of sugar until the sugar dissolve.

Add milk and vegetable oil into the egg yolk mixture and stir to mix well.

Fold in the flour mixture into the egg yolk mixture.

Gently fold in 1/3 of the egg yolk flour mixture into the egg white until blend. Repeat with the remainder of the egg yolk in 1/3 portions.

Pour the mixture into 2 parchment paper lined 4” circular cake pan. Bake the cake in the preheated oven for 25 minutes or till cooked. Remove from the oven and invert cakes on a cake rack and let it cool completely before cutting them into 3 layers each.

Creamy Durian Fillings

Ingredients:
300gms of fresh durian pulps
100gms of non-diary whip cream

Preparation:

Whip the non-diary cream till it can holds its form
(Do not over whipped )
Gently fold the durians pulps to the cream till evenly mixed
Chilled in the fridge till ready for use.

Frosting:
200 gms of non-diary whip cream – whip till it is stiff and hold its form


Assembling the cake

Cut the sponge cake into 3 layers each. Spray each layer with cointreau and apply a thick layer of durian cream filling, place the 2nd layer of sponge, spray the cointreau on the surface, apply the durian cream filling…repeat until finished.

Frosting the cake

Spread the whipped cream on the sides and top of the cake . Decorate with cream piping as desired. Place the cake in the fridge for at least an hour before serving.

* the Cointreau adds flavour to the sponge cake and keep your cake moist :)

Enjoy and have a great weekend!

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