Durian Cake Recipes
Durian Fresh Cream Cake
https://hungerhunger.blogspot.com/2009/02/durian-fresh-cream-cake.html
Durian Fresh Cream Cake (amended)
A ingredients:
210g Softasilk cake flour + 30 g corn flour
2 t double action baking powder
6 large egg yolks
90g sugar
130 ml or 4 1/2 fld oz milk
90 ml or 3 fld oz corn oil
B ingredients:
6 large egg whites
75g sugar
1/4 t cream of tartar
1. Preheat oven to 160 C. Get an 11 or 12 " (28 to 30 cm) round cake tin.
2. Mix all the A ingredients in a bowl with a hand whisk until smooth.
3. Whisk the whites with the cream of tartar by machine until slightly foamy, then add the sugar and whisk until stiff. Do not overwhip or the whites will not be strong enough to hold the batter.
4. Mix A batter into B, by hand, very quickly and thoroughly.
5. Pour into the cake tin and bake 45 minutes. Test by plunging a wooden skewer into the middle of the cake; if it comes out clean, cake is done. Turn onto a cake board and let cake hang until thoroughly cooled.
6. Ease cake out by running a spatula around the sides, tap it and turn over onto a cake board. Cut cake horizontally into 2 or 3 layers and sandwich each with the durian cream, covering the top and sides too.
7. Durian cake is best when served very cold.
Durian Cake Recipe
Sat, 11 August 2018|Cakes
Friend or Foe? This luxurious yet simple Durian Cake will be satisfy all durian lovers’ cravings! It is a must make and must eat for all durian lovers out there!
Durian Cake Recipe by Bakeomaniac
Before starting on the explanation, I would like to give an acknowledgement of gratitude. Durian has always been too expensive for me to explore especially since experimentation can fail easily.
If any one would like to know more, you can either ask me, them, or I can write a separate post for my experience!
Now, I will proceed as per my usual style of the Taste and Texture, Ingredients and Method of Preparation.
For the Taste and Texture, this Durian Cake is nicely moist and definitely dense. It is luxurious yet not overbearing. The sweetness and amount of butter used for this recipe is also toned down in order to ensure that the Durian flavour is able to shine through, which is especially critical if you are using premium Durian!
Next up, the Ingredients.
There’s not much to be mentioned except the star of the entire recipe, the Durian. Regarding the quality, any durian will work. Definitely, the better the quality of the durian, the better the taste. Basically, this durian cake will taste almost just like the durian you used!
Also, the Method of Preparation.
Do note that it is normal to have small regularly sized holes that occur occasionally throughout your cake but you should still strive to minimize having big holes at all. For a read up, here’s the link.
How to Solve “Too Many Holes” In Cakes
Otherwise, this is a pretty straightforward recipe! Without further ado, let’s get to the much awaited recipe!
Durian Cake Recipe
by Javier Tan August-12-2018
Delicious yet fuss free, this Durian cake is a must make and must eat for all Durian lovers out there!
Ingredients
3/4 Cup or 175g Unsalted Butter, softened at room temperature
3/4 Cup or 150g Granulated White Sugar
1 and 1/4 Cups or 150g All Purpose/Plain Flour, Sifted
3/4 Teaspoon or 3g Baking Powder, Sifted
1/4 Teaspoon or 1.4g Table Salt
1/4 Cup or 60ml Full Cream Milk, Room Temperature
2 Large Eggs, 55g each, Room Temperature
1/4 Teaspoon or 1.25ml Vanilla Extract or 2.5ml of Vanilla Essence
150g Durian, mashed or pureed, Room Temperature
Extra Durian flesh, for spreading if desired
Instructions
Preheat your oven to 160 degrees C and line your 8 x 8 inches baking tray with parchment paper.
Beat the unsalted butter slightly for a couple of minutes to fluff it up and loosen it.
Add in the sugar to the butter and cream both together until light and fluffy.
Add in the eggs one by one, mixing well after each addition. Mixing well is important at this stage!
Add in the Durian, vanilla extract and salt and mix well.
Mix in the milk and mix well.
In a separate bowl, combine the flour and baking powder and mix well.
Sift in the flour and baking powder mixture into the batter and use a spoon to fold it in to prevent over mixing.
Transfer the batter to your lined baking tray and hit it against the counter a few times to dislodge excessive air bubbles. I did it in two separate times.
Bake the cake for about 44-48 minutes or until a toothpick inserted into the middle comes out clean. If nearing an hour and the toothpick comes out with just very fine lumps, it is considered fully baked as well.
Cool at room temperature for an hour before serving. Serve by spreading durian flesh over the top of the cake!
Details
Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hour 10 mins
Yield: 1 8 x 8 Inches Cake
Notes:
Store at room temperature for up to 3 days. Tastes better overnight!
If you would like to be updated for more recipes which I strive to create to perfection for sharing, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
Feel free to ask me any questions through any platforms that I use!
If you have ugly holes in your cake ( common problem ), check out how to troubleshoot here in future bakes!
Enjoy!
– Bakeomaniac, Javier Tan
Durian Butter Cake
https://pengskitchen.blogspot.com/2016/08/msw-durian-butter-cake.html
Ingredient (8" square pan)
230gm salted butter
100gm fine sugar
200gm eggs, without shells
1/2 tbsp vanilla extract
250gm fresh MSW durian puree
200gm self raising flour, sifted
Method
Preheat oven at 160 deg cel. Grease and line the base of the 8" pan with baking paper.
Separate the eggs, and place the whites into a medium sized bowl. Beat egg whites until soft peaks, gradually add 50gm sugar and beat until stiff. Set aside.
In another mixing bowl, cream butter with 50gm sugar until pale and fluffy. Add in egg yolks one by one and beat well after each addition. Beat in vanilla extract.
Beat in durian puree until well incorporated.
Add in the flour in 3 additions and mix on low speed until incorporated.
Fold in meringue in 3 batches until well combined.
Pour batter into pan and level. Bake for 50-55 minutes or until skewer comes out clean. Cool in pan for 10 mins before unmoulding. Cool on rack completely before slicing.
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