Sunday, December 15, 2013

Durian Layered Cake

This post is from Elinluv's Tidbits Corner .  I am migrating all the bake posts from there to my dessert blog here :)

This is one fantastic cake and it was so scrumptiously good that every mouthful was deliciously satisfying. The sponge cake was light and moist, the durian filling was creamy rich and sweet and of course with the sweet aroma of the King of fruits. This cake must be eaten chilled……one word to describe this cake…HEAVENLY !

the sponge cake was light and moist

I have recreated one nearly as good as the proffessional ;p
and I am pleased..I managed to capture
the essence of the cake :))

This cake is dedicated
to my dearly departed nephew Ernest
for the inspiration he gave when he was with us.

He loved this cake!

Durian Layered Cake

For the Sponge Cake

4 eggs
½ cup sugar, divided into 2 portions
½ teaspoon baking powder
½ teaspoon cream of tartar
½ cup superfine flour
3 tbsp of vegetable oil
¼ tsp lemon juice
50 ml milk

Cointreau Liqueur– spray on the layered sponge * optional
Preheat oven to 180 ̊ C

Sift the flour together with the baking powder twice to airate the flour.
Separate the egg yolk from the white .
In the bowl with the egg white, add the cream of tartar and lemon juice and beat until thicken. Add in ¼ cup of sugar and beat further until the mixture shines.
In another bowl, beat the egg yolk with the remainder ¼ cup of sugar until the sugar dissolve.
Add milk and vegetable oil into the egg yolk mixture and stir to mix well.
Fold in the flour mixture into the egg yolk mixture.
Gently fold in 1/3 of the egg yolk flour mixture into the egg white until blend. Repeat with the remainder of the egg yolk in 1/3 portions.

Pour the mixture into 2 parchment paper lined 4” circular cake pan. Bake the cake in the preheated oven for 25 minutes or till cooked. Remove from the oven and invert cakes on a cake rack and let it cool completely before cutting them into 3 layers each.

Creamy Durian Fillings

300gms of fresh durian pulps
100gms of non-diary whip cream


Whip the non-diary cream till it can holds its form
(Do not over whipped )
Gently fold the durians pulps to the cream till evenly mixed
Chilled in the fridge till ready for use.

200 gms of non-diary whip cream – whip till it is stiff and hold its form

Assembling the cake

Cut the sponge cake into 3 layers each. Spray each layer with cointreau and apply a thick layer of durian cream filling, place the 2nd layer of sponge, spray the cointreau on the surface, apply the durian cream filling…repeat until finished.

Frosting the cake

Spread the whipped cream on the sides and top of the cake . Decorate with cream piping as desired. Place the cake in the fridge for at least an hour before serving.

* the Cointreau adds flavour to the sponge cake and keep your cake moist :)

Enjoy !

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  1. I've made this cake several times and each time it was a super hit. Thank you so much for sharing this recipe.

  2. Can i know if this recipe is for 8' cake pan?