Durian Pandan Cream Cake
This time I will challenge to use whipped cream to decorate it as a durian cream cake for Father’s Day this year. The durian scent on the taste buds has a light natural pandan fragrance, which tastes sweet and delicious.
- Prep time
- 24 hr
- Cook time
- 2 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 80 g Pandan Leaves
- 200 g Water
- 4 Eggs (about 65g each with shell)
- 120 g Cake Flour
- 50 g Durian Flesh
- 30 g Corn Oil / Butter
- A Pinch of Salt
- 90 g Caster Sugar
- 0.5 tsp Lemon Juice / White Vinegar
- 100 g Whipping Cream
- 20 g Powdered Sugar
- 15 g Pandan Extract
- 2 g Gelatin Powder
- 250 g Whipping Cream
- 50 g Durian Flesh
- 40 g Powdered Sugar
- 25 g Water
- 4 g Gelatin Powder
Instructions
- 1
Cut small pieces of pandan leaves into a blender, add water to make juice.
- 2
Filtered and pour it into a container and put it in the refrigerator for 1 day.
- 3
After taking it out the next day, you will see the obvious layering. Scoop out the light-colored part of the upper layer, and the rest is the pandan extract.
- 4
Prepare a cup and pour in pandan extract and gelatin powder.
- 5
Stir and melt through double boiling. Let cool to room temperature.
- 6
Prepare a large bowl and pour in ice cubes, and then put the whipping cream on the ice cubes and beat at a medium speed.
- 7
When bubbles appear, add powdered sugar to continue.
- 8
After the lines appear, you can add the pandan gelatin water and beat at the same time.
- 9
At this stage, going to stiff peak form is very fast. When you start to see obvious of the lines, you can lift the whisk and have a small peak point.
- 10
Put it into a piping bag and put it in the refrigerator for later use.
- 11
Prepare a cup, pour water and gelatin powder.
- 12
Mix durian flesh and whipped cream evenly, and sift it.
- 13
Beat the durian whipping cream on the ice cubes at a medium speed. When bubbles appear, add powdered sugar to continue beating.
- 14
After the lines appear, you can add gelatine water while beating it.
- 15
Coat the mold evenly with a layer of oil or spread it with baking paper for later use.
- 16
Remove the seeds from the durian flesh, add it to the corn oil, then add some salt.
- 17
Stir durian and oil until emulsified and set aside for later use.
- 18
Prepare a large bowl, beat all the eggs into the bowl, add sugar and lemon juice.
- 19
Use a whisk to beat the egg liquid until they can draw lines on the egg liquid and not easily disappear. This process takes about 15 to 20 minutes.
- 20
Preheat the oven to 150°c.
- 21
Sift the cake flour 3 in portions into the egg liquid.
- 22
Mix evenly until there is no dry powder.
- 23
Scoop some batter and emulsified durian puree, and mix well.
- 24
Pour back into the batter and mix well.
- 25
Pour the mixed batter into the mold and knock out some large bubbles.
- 26
Put it into the oven and bake at 150°c for 60 minutes. The temperature and time are for reference only, please make adjustments according to your own oven.
- 27
Use a knife cut from the edge of the mold after being out of the oven.
- 28
Use a taller cup to push up the bottom of the movable mold.
- 29
Buckle the cake upside down on the cutting board, and cut off the bottom of the movable mold with a knife.
- 30
Put the cake back and place it on the rack to cool. (If you use baking paper, you can omit these demolding steps)
- 31
First use pandan whipped cream to make a small durian and put it in the freezer for later use.
- 32
After the cake has cooled and stabilized, cut it into 3 slices.
- 33
Choose a more beautiful piece for the top, and use a bowl to press and print the guidelines.
- 34
Squeeze durian whipped cream into the two-layer.
- 35
Squeeze a circle of whipped cream along with the guideline and fill the hole in the middle.
- 36
Use pandan whipped cream to decorate the flowers along with the white whipped cream.
- 37
Put the decorated durian and puff on it and it's done.