DURIAN LAYER CAKE

Durian is in the season now, everywhere people talking about durian even newspaper reported that there is a queue to buy durian. Of course, I also joined in the fun of buying so I decided to make this layer cake.

This is the first time I ever make layer cake, to me it seems troublesome. First have to bake the sponge cake, next need to make the cream, layer it and lastly have to chill it before consume.  So many steps and time consuming, so I am dreadful to try.

Finally, I made up my mind to do, the whole process is not that bad as I think it would.

The sponge cake can make in advance and chill it in the fridge.

Though the outlook of this cake is not as nice as outside stall but the cake is rich as I put one whole durian into this cake. And I LOVE my sponge cake, this sponge cake recipe will be my choice if I ever make layer cake again.

SPONGE CAKE RECIPE

Ingredient

4 eggs
300g of sugar (original is 450g, I had reduced the sugar)
1 tsp vanilla extract
1 cup milk (I used HL milk)
56g of butter (salted)
220g all purpose flour
2 tsp baking powder

Method

1 Beat the eggs in a large mixing bowl, with the help of the electric mixer to beat the eggs for 4 min. Do not skip this step as this is necessary to make sure the eggs is in full volume.

2 Add sugar and continue beating for another 5 min until light and fluffy. Add vanilla extract and turn to low until just combined.

3 In a separate bowl, shift together the dry ingredient. Add to the eggs and sugar on low speed until just combined.

4 In a saucepan, heat milk and butter on low heat until butter is melted. Add to the batter, beat just until combined.

5 Pour into two greased and floured 8" removable round pan.

6 Bake at 165 deg C about 35 min or until a toothpick is inserted that come out clean.  Remove from oven and let stand in the pans for 10 min. Turn the cake onto the cooling rack and cool completely.

* If you find that the sponge cake is too thick, you can slice the cake into half then you will have four layer of the sponge cake. It is best to slice when the cake is cold.


LAYER CREAM RECIPE

200 ml of whipping cream
150 g of fresh durian puree (you can add more durian if you prefer to have a stronger aroma)

Method

1 Seed out the durian, and I used a fork to puree the durian as I prefer have the taste of the fresh durian. Alternatively, you can blend the durian to have a smooth puree.

2 Beat the whipping cream til stiff peak and pour in half of the durian puree until just combined.


LAYER THE CAKE

1 Place a layer of cake and spread enough cream on it (at the same time I will add in remaining durian puree on top of the cream)

2 Place the second sponge cake on top and gently press down.

3 Use the remaining the cream to cream the entire cake.

4 Viola, here is my durian layer cake.


Next time, I will try to make four layer cake and with more cream in each layer.