Ingredients:
3 eggs
200 gm. chocolate sponge mix
1 tsp. ovalette
50 ml. water
50 ml. cornoil
Method:/span>
(1) Mix all the ingredients into a mixer bowl except cornoil and beat till thick and fluffy.
(2) Pour in cornoil and mix thoroughly.
(3) Pour into an 8" round cake tin and bake at 180C for about 40 mins.
(4) Leave to cool and then slice into 2 horizontally.
Durian Mousse:
200 gm. Durian Puree
50 gm. fresh milk
15 gm. gelatine powder
4 Tbsp. Water
250 gm. Non-Dairy whip cream
1 tsp. Durian Paste
Method:
(1) Mix durian puree with fresh milk and cook over medium heat till the durian paste is warm.
(2) Mix gelatine powder with water and let it bloom for 5 mins. Microwave till gelatine dissolves.
(3) Mix gelatine mixture into the durian puree and mix thorough.
(4) Fold in whipped cream and add in the durian paste.
(5) Lay a piece of chocolate sponge cake into a *" cake ring and place onto a cake board.
(6) Spread half of the durian mousse on top of the sponge and then top with the other layer of sponge cake. Pour the balance durian mousse on top and level it. Chill in the fridge till set.
(7) Grate some leftover sponge cake on top of the mousse and cover the side of the cake with croquants.
(8) Put into the fridge to set again and serve chilled.
30 comments:
Hi Yochana, could i use durian meat instead of puree and do a choc simple sponge cake(recipe from your blog) ?
regards,
jadelotus
Hi Jadelotus,
I blend the fresh durian meat and called it puree. If you don't want to blend also can.
for Sponge cake, you can use any sponge cake of your choice.
Happy baking and have a nice day.
rgds
Yochana, is the Durian Paste in a small glass bottle form that looks like those essence liquid? Brand is by bake king?
Thanks again.
Hi anonymous,
the durian paste is in a plastic bottle: about 60 ml.
Aroma Pasta and I think it comes from Indonesia. Sun Lik sells this durian paste.
rgds.
Hi Yochana, can I omit the durian paste? I can't find it in Phoon Huat and I'm no where near Sun Lik. Do I need to replace the durian paste with another item for example. more durians? TIA.
regards,
Jadelotus
Hi Jadelotus,
Just omit the durian paste...no harm. You have your fresh durian to give the cake it's fragrant smell.
rgds
Hi Lucy, I have a packet of Optimal Flour. If I want the chocolate favour, do i need to reduce the amt of flour use base on your recipe of 200gm sponge mix?
How much cocoa powder do I use and if I need to add more sugar? Last 2 times that I made this, the whole family enjoy this but I made a plain sponge cake instead.
Thanks again for your help.
Regards,
Eileen
p.s miss your bakes lay...
Hi eileen,
Yes you can use plain optima flour to make a chocolate sponge cake. Use 2o to 25 gm. of cocoa powder and reduced the same amount from the plain optima flour. All else remains the same.
rgds
Aunty Lucy, can I use this Durian Mousse recipe to make other flavour mousse? And, must I use only Non Diary Whipping Cream?
God BLess,
Yes Kellie,
you can change for other flavours and you can use either Dairy or Non-dairy whipping cream.
rgds
Hi Aunty Yochana,
I have read a lot of your recipes and found it very interesting ! You're a super-baker ! BTW, can I omit "ovalette" in this recipe, because I cannot buy this in Vietnam ? Or can I replace by another ingredient ?
Thank you very much for your reply.
Hi,
Yes, you can omit the ovalette. No problem.
rgds
Hi Yochana,
Kindly advise whether the warmed durian puree should be cooled before folding in the whipped cream.
I have folded in while its warm, and the whipped cream seems to have melted.
T&R
yanctl
hi yanctl.
Oh No....you cannot mix it when it's still warm. Cool it over an ice-bath or chill it in the fridge before folding in the whipped cream.
rgds
Hi Yochana,
The temptation was too strong... only 2 hours in the fridge and we could not wait anymore. Just had it after dinner and it was gooood...never mind the melted cream.
The mrs will now have to spend another hour on the treadmill!
Thank you for the recipe.
yanctl
hi yanctl,
Haha..nvm lah...exercise is good for you.
rgds
Hi Yochana,
Any suggestion as to where can I buy the non dairy whipping cream?
I was not able to find it in the serangoon garden ntuc supermarket....mrs said she gained 1/2 a kilo smelling my cake..ha ha.
T&R
Hi yanctl,
You can buy non dairy whipping cream from cold storage - Pour and Whip.
Sun Lik and Phoon Huat has a lot of whipping cream.
rgds
Aunty yochana, I do not have any chocolate sponge mix in hand now. Can I substitute it with plain flour, cocoa powder and sugar? If yes, what is the proportion? If it's too much of a hassle, do you have amy chocolate sponge cake recipe that goes well with this cake?
Also, the cream is whipped before it's folded in right? You didn't mention this. Please advise, thank you very much
Hi Quinn
Thre's no substitute for sponge mix. Sponge mix is a premix and I don't know their proportion. Use the normal sponge cake recipe will do.
Whipped cream means cream that has been whipped already.
rgds
Aunty Yochana, thanks for the very very very quick reply. You're awesome! Can't wait to bake this! Will let you know how the cake turned out to be!
Sorry Aunty Yochana, one last question. In my previous attempt of slicing cake in half, I failed tremendously. The cake was cooled bout 3 hours already and I'm situated in Australia where it's cold 9 months out of 12. Any tips with slicing cake for a dumb baker like me? I've heard some people said slicing it the next day is better and less crumbly, some said use dental floss, some said freeze it for a night. How true are all these and have you tried any of those I've mentioned. Please help...I love the even layer of cakes you sliced. So even, so picturesque! Thanks a million again!
Hi
Quinn,
I used a cake ring to help me guide my slicing.
You can use two pieces of wood of the same height and place it at the side of the cake and then slice it.
rgds
Hi Aunty Lucy,
I just made a durian cake for my maid's birthday tomoro but i would like to ask u for help on 2 things. First, how do you get the almond nibs on nicely onto the sides of the cake? I find they don't really stick that well when i attempt to "pour" them onto the sides by hand; they drop everywhere onto the table! secondly, i also had difficulty cutting clean cuts across the cakes. How do you use the cake ring to help the cutting? I barely managed to come up with a decent looking durian cake but i think it's still acceptable. Can you kindly give some advice on these 2 area? Thanks so much and warmest regards, Chris
Hi Aunty Yochana
Baked two Durian Mousse Cake over the weekend. The one using this recipe turned out well but the durian is a bit too little. The one using your Choc-O-Durian mousse is very nice but a bit too soft. Can I add more gelatine powder and increase the durian puree and cream ratio to 350gm to 200gm instead of 250gm to 200gm? Your advise please aunty Yo.
Regards
HSL
HI HSL,
Yes you can do the adjustment as suggested. Sometimes when baking you have to judge yourself as durians are very subjective...it could be dry at times and wet at other times.
rgds
Thanks Aunty Yo.
Regards
HSL
hii aunty yochana, I plan to make this cake on my son's 3rd birthday in 2 weeks time. We both love durian sooo much.
In your instructions you said to fold in whipped cream... shld I whip the cream first? Coz if it's in liquid form (as in straight from the carton), I shld just pour it in right?
Thank you.
Hi pingmouse,
yes you have to whip the cream first.
rgds
hi can i know what is croquants? where can i get it?
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