AUNTY YOCHANA SHOWS YOU HER GOODIES...

yochana2001@hotmail.com or WhatsApp 90865620.
To see more photos on Jelly Cakes, please click below onto Aunty Yochana Jelly Cake at FB.






Sunday, September 23, 2007

Durian Bavarios Cake






Vanilla Sponge cake:

100 gm. cake flour
30 gm. cornflour
25 gm. water
1 tsp. Baking powder
5 eggs
1 tsp. vanilla extract
100 gm. sugar
10 gm. ovalette (cake stabilizer)
50 gm. cornoil

Durian Mousse filling:

300 gm. Durian flesh
250 gm. fresh milk
60 gm. sugar
1/8 tsp. salt
2 nos. eggs
1 no. egg yolk
20 gm. Gelatine Powder
40 gm. water
300 gm. whipped cream - (Pour N Whip)

Method:

(1) For vanilla sponge cake, whisk all the ingredients together except the cornoil until thick and fluffy. Add in cornoil and mix till well blended. Pour mixture into 2 - 10" square trays. If you prefer thinner sponge cake, pour into 3 square trays instead of 2. Bake for 15 to 20 mins. at 175C till cooked.
(2) For durian mousse: Boil milk with sugar till sugar dissolves. 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.
(3) Whisk whip cream till fluffy. Fold into the durian mixture. Divide mixture into 2 portions.
(4) 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.
(5) Decorate cake as desired.

Note: Instead of 2 sponge cakes, you can use 3 slices instead and divide the durian mousse into 3 portions.

43 comments:

Lilee said...

Hi Aunty Yochana, have spent the last few nights going through your awesome recipes! Can you teach me how to do this cake, or any nice Durian cake? My mum's birthday is approaching and she just loves anything durian, so I would like to bake something 'duriany' for her. Now, every night I must visit your blog before I go to bed ... otherwise, feel something is missing! I am now one of your ardent fans!

prettysue said...

aunty........

arrggghhhh...help me....please...i want some ! it look so yummy...


rgds...

Jasmin said...

Hi Aunty Yochana! This is the first time I'm visiting your site and I'm really amazed by your passion for baking. :)

I'm actually keen in trying out this cake, do you think you can share with us the recipe as it looks really good!

Thank you in advance!

Jasmin

yochana said...

Hi Lilee,

glad you like my blog . Will post later when I have the time.

rgds

Lilee said...

Hi Aunty, my mum's birthday is over but I would stil like to know how to bake this, as she simply loves durian. I'm down with flu 2 days and on MC, but surfing yr blog really cheers me up! Kudos to you.

Anonymous said...

hIYA yOChana!

Recently I discovered that Gelatine is some parts of cow's skin/fresh. I dont consume cow's meat etc so is it possible to skip the gelatine part? can be it replaced by agar agar? Thanks!

yochana said...

Hi,

No..cannot use agar agar. You can use mousse stabilizer powder. You can buy from Phoon Huat.

rgds.

Anonymous said...

hi aunty, i realised that you forgot to put down how much whip cream is required. also, if i use mousse stabiliser, what would be the amount required?
thanks!!!

Lilee said...

Thanks a million for the recipe! Appreciate yr kindness in sharing despite your busy mooncake baking sessions! Will try soon and let you know if I succeed! Have a great week ahead and Zong Ciu Jia Kwai Le!

Anonymous said...

I have a very small oven and can use 1 baking tin at a time. Instead of dividing the batter into 2 tins, can I put all into 1-10"x3" square tin and slice the sponge into 2 layers? If Yes, do we need to increase the bake time? Appreciate your widsom and guidance.

Anonymous said...

Hi aunty,

i think u didnt mention hw much to use for the whipped cream

And this is non-dairy or dairy cream for whipped cream?

Thanks,
Celest

Anonymous said...

Hi Aunty Yochana,
In your ingredients under the Durian Mousse filling, there are salt,eggs and egg yolks. But in your method, you didnt mention at all. Also, in your method, u mentioned whisk whip cream, but in the ingredients, there are no whip cream.

Please advise.
Thank You ~
Susan

yochana said...

Hi Susan,

Sorry for the mistakes...done!! Please check the method.

Thanks for informing me.

rgds

yochana said...

Sorry Celest,

I've already done the correction.

rgds

yochana said...

Hi anonymous,

Yes you can bake as one cake and slice it. You definitely need to increase your baking time to 45 mins. at least or till cooked.

rgds

Anonymous said...

Hi Aunty Yochana,

Thanks for the corrected recipe. Really appreciate it.

I got 1 more question: for the whipped cream, is it the liquid type or the foam type whipped cream?
please advise.
Susan

yochana said...

Hi Susan,

You have to buy the carton box type - Non Dairy Whip Cream. Thaw it and then pour out from the box and weigh whatever you need and whisk it till fluffy. When you hear the flapping sound, stop the machine.

rgds

yochana said...

Hi anonymous,

I've forgotten the proportion but you can PH or Sunlik when you buy from them.

rgds

Anonymous said...

Hi Aunty Yochana,
I do not have ovalette. May I know if I can substitute with something else? Thanks.
Cheryl

yochana said...

Hui cheryl,\

You can use SP or Help. They are the same.

rgds

Cheryl said...

Dear Aunty Yochana,
just wanna tell you that I baked this durian cake and it was delicious! My family love this recipe. Managed to buy the ovalette from NTUC and it's so easy to bake a sponge cake based on your recipe! I used to learn the method whereby egg yolks and whites are separated. Thanks!

Annie said...

Hi Aunty Yochana,

Wat did you use to decorated the cake? Is it whipped cream? What is the yellow deco on top of the piped whipped cream? Also, can I use the Australian Brand Bulla cream?

Thanks for sharing..
Annie

yochana said...

Hi Annie,

I used whipped cream to cream the whole cake and the yellow thing on top are yellow choc. sprinkles - Wilton brand. They look like chocolate rice.

Bulla Cream?? Is it heavy cream? I suggest you buy Value Pride or Pour N Whip.

Rgds

Annie said...

Thanks for your quick reply. Btw, eversince I got to know about your blogsite, I am simply addicted to it.

Cheers..Annie

yochana said...

Oh Thanks Annie...

rgds

haut-monde1 said...

Hi Aunty Yochana,

I have some kraft cool whip topping which i wonder if i could use it in place of the whipped cream. is it the same?

does the quality of the durian matter? my durian flesh is kinda mushy and i have frozen it since my mum's birthday is a week from now. will the texture of the durian change upon freezing and then thawing?

sorry to bother you with so many questions. i really adore your daily bakes!

regards

yochana said...

hi haut-monde 1

1 week frozen durians are perfectly alright. Frozen durians can kept up to a month or more.

Any brand of whip topping can be used or making cakes and as a decor.

rgds

MsCake said...

Hi Lucy

I tried this cake twice last week. The vanilla sponge cake turned out well. The texture in it a bit dry and little hard. May I know what's the possible reasons ?

Next, the durian fillings were watery when pouring to sandwich between the sponge layers. Thus I had to keep repeating to scoop the spilt fillings on the plate back to the cake over and over again till it's quite set. Is this supposed to be watery ?

Thanks and hope for yr reply.

Catherine

yochana said...

Hi catherine,

With ovalette, the cake shouldn't be hard. You must whisk it till thick and fluffy.

I think your mixture is warm when you added in the whipped cream. Try this: Place your warm mixture into a bowl of ice water and then fold in your whipped cream. This should help to set your cream.

rgds.

MsCake said...

Hi Lucy

Thanks for yr reply.

Catherine

rosloh said...

Hi Aunty

Can I make use of the durian mousse recipe to make a durian charlotte cake? I saw at Phoon Huat frozen durian puree and vegetable based whipping cream, can I make use of these to make?
Thanks for your advance in advance.

Rosalynn

yochana said...

Hi Rosalynn,

Yes you can use Durian puree but I don't know Phoon Huat's quality. I'm very scared of Phoon Huat's products...had a lot of bad experiences. The Durian puree that I bought last time is from "Pastry Mart". 1 tub is about S$32-00 but they are excellent.

For this Durian Bavarios Cake, I used fresh durians.

rgds

rosloh said...

HI Aunty

Thanks, I had better stick to fresh durian then.


Rosalynn

rosloh said...

Hi Aunty

Oh... btw, can I replace milk with coconut milk?

Rosalynn

JerleneL said...

Hi aunty,
base on this receipe, how big will the cake be? Can I half all the ingredients to bake a smaller cake? TIA.

yochana said...

Hi Jerlene,

this is a 10" square cake, so if you half it, it will be 8" sq then.

rgds

Tina said...

Hi Aunt Yochana, i am in sydney. can i use dairy whip cream instead of the non diary ones? and what is the purpose of cornflour in some of your recipes? thanks Mei

Anonymous said...

Hi Aunty Yochana, i have noticed that you have cornflour in some cakes. what is the purpose of added cornflour in cakes? thanks

Anonymous said...

hi Aunty Y!
This recipe call for 2 nos. eggs.
Can you explain it to me what is that nos. or no.?
I confuse.
Thanks.

Aunty Yochana said...

Hi

2 nos. eggs means 2 eggs.

rgds

Amanda Chng said...

Hi Aunty Yochana,

What is cake flour? is it S R flour or plain flour?

Tks

Amanda

ting said...

Hi Aunty,

It's been a long time since I left a comment, hope you're good ;)

Anyway, I have a query regarding this recipe.

For the durian mousse, is it right if I pour the hot milk directly into the egg mixture and leave it to boil? Will it 'cook' the eggs?

Sorry for the trouble!

Thanks ;)

Anonymous said...

Hi
For this cake's recipe, after the cake is baked, do i need to turn the cake up side down to cool the cake? need to grease the cake pan?