For the sponge, whisk 2 eggs until frothy for 4 minutes. Add 1 cup sugar and whisk again for 4 more minutes. Add 1 teaspoon Vanilla essence. Fold in the flour mixture. And lastly mix in the liquid to the batter.
1 cup flour
1 tsp baking powder
A pinch of salt
1/2 cup milk
1 tablespoon butter (heat with the milk)
Pour into a 6inch greased and lined round cake pan and bake at 165 degrees for 30 minutes or until the cake is firm to the touch. Cool and slice the cake into 3 layers.
Durian mousse
200g durian flesh
80ml milk
Mix it into a smooth paste.
Whip 200ml fresh cream with 30g icing sugar. Set aside
8g gelatine powder
30ml water
Combine and heat in the microwave until the gelatine melted.
Add the gelatine mixture to the durians and fold in the whipped cream.
Assemble the cake by placing 1 layer of sponge then half the durian mousse then the sponge and final topping with the balance half of the mousse. Smooth the top and freeze for 2 hours. Best to use a cake ring or a springform tin with removable cake base for this for easy removable.
Whip 100 ml cream with 1 tablespoon icing sugar and spread around the cake. Chop the balance 1 layer of sponge for the topping of the cake and dust with icing sugar
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