D'Open Kitchen
COOKING FOR THE SOUL
If you are interested in learning how to cook, feel free to contact us below
Durian Chiffon Mousse Cake
Durian is definitely the king of fruits and the favourite among Singaporeans. It is made into many variations of dessert. This is a cake recipe that is highly raved and requested by my friends and family for birthdays! Mousse can be made in advance and kept in fridge for later use. You can also make it into a durian pengyat version!
Ingredients
White Mixture:
- 3 qty Egg Whites
- 70 g Fine Sugar
Yolk Mixture:
- 3 qty Egg Yolks
- 1 tbsp sugar
- 40 g sunflower oil
Flour mixture – Sifted together
- 60 g Cake Flour
- 1/2 tsp Baking Powder
Durian Mousse
- 450 g durian flesh
- 50 g whipped cream
Sugar Syrup
- 30 g sugar dissolve in 90g water
Buttercream
- 50 grams egg whites
- 75 grams sugar
- 100 grams soften unsalted butter
Instructions
- Preheat oven to 180 degree Celsius.
- Whip the yolks till pale yellow colour and add in sugar and stir in the oil
- Whip the whites with sugar until stiff peak forms.
- Fold the yolk mixture into the white mixture.
- Bake for 25 mins at the middle rack of the oven.
- Blend the durian meat till smooth.
- Whisk the whipping cream till peaks stiff and add to the durian puree and chilled until for later use.
- In a bain marie, heat up egg whites together with sugar until 70'c or till sugar is dissolved.
- Let egg mixture cool down until room temperature or colder.
- Pour mixture into a stand mixer and whisk till stiff peak, slowly add in the soften butter and let it whisk till combined. Add in durians flavouring. chilled until for later use.
- To assemble the cake, slice the sponge into 3 equal layers.
- Tap the sponge with some sugar syrup and layer with durian cream.
- Add on the second layer of sponge and tap on some sugar syrup.
- Layer with the final coat of durian cream.
- Top with the final layer of sponge and tab on some sugar syrup.
- Coat the whole cake with butter cream.
Notes
- You can use frozen durian puree from the durian sellers instead of using the fresh ones for convenience
Nutrition
Calories: 317kcal
Tried this recipe?Mention @dopenkitchen or tag #dopenkitchen!
Try this also
Gingerbread Cookie
September 3, 2023
Mini Apple Pies
September 3, 2023
Trish yee
I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.
Trish yee
I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.
Trish yee
I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.
Latest Recipes
Gingerbread Cookie
September 3, 2023
Mini Apple Pies
September 3, 2023
Mini Chocolate Trifles
September 3, 2023
Categories
Subscribe
