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.