Durian Mousse Cake 榴槤慕絲蛋糕

Sponge cake base 

Ingredients: (7" round cake)

3 eggs
90g sugar
90g plain flour
35g oil
35g warm water
1/2 tsp vanilla extract

Directions:

1. Whisk eggs, sugar and salt together until thick, pale & fluffy, to the ribbon stage.
2. Sift flour in at 3 batches and fold with a small balloon whisk
3. Mix the water, oil and vanilla extract together and slowly pour into the batter mixture comining together. Use a rubber spatula to make sure all the liquid is well combined.
4. Bake in a preheated oven at 180C or 350F for 30 mins
5. Test with a skewer and when it is ready, take it out the oven and wait 10 mins before you remove the cake from the baking tin and cool on a wire rack.
6. Cut into 2 layers.

Durian Mousse

Ingredients

250g durian puree
100ml milk
300ml whipping cream
10g powdered gelatine
50g water
30g icing sugar

Directions:

1. Add 50g of water to a small bowl and sprinkle gelatine over the water to soften it for a few minutes
2. Once it has absorb all the water, heat the gelatine in microwave for 20 seconds or until it have become liquid, set aside to cool
3. Mix durian puree with milk and whisk until blended
4. Whipped the cream and add icing sugar in between whisking.
5. Add cooled liquid gelatine into the durian mixture first and whisk quickly to combine. Then fold in the whipped cream

To Assemble the cake

1. Place bottom layer of sponge cake into a 8" spring form cake tin.
2. Add half of the mouse into the tin. Spread evenly
3. Place another layer of sponge cake over the mousse. Then pour the remaning durian mousse on top.
4. Spread evenly and smooth off the top.
5. Tap the pan gently to release any trapped air.
6. Put in fridge at least 4 hours until firm.

To decorate

I use 200ml whipping cream. Whipped with 1/2 cup icing sugar. Put it in piping bag and decorate. I pipe flower bud on top of the cake for decoration this time.

Recipe adapted from: http://mandysbakingjourney.blogspot.ca/2014/02/durian-mousse-cake.html