Love it or loathe it, the durian is the undisputed King of Fruits ... at least in Southeast Asia, where I live. People willingly fork out good money to eat this enigmatic, thorny fruit, which appears to be recession-proof. Such is its allure.
I saw 2 durian cream cakes this week: one from Terri, the other from Elin. They both looked so tantalising, I went out and made it the next day. Well, for a good reason too.
My mother-in-law, who is passionate about durians, turned 84 yesterday. Being a diabetic for years, we have had to watch her diet (because she doesn't!) and durians being very high in sugar, are a big no-no. But since it is not everyday that you turn 84, I figured just a slice would not hurt. Yes, when you're 84, you can have your (durian) cake and eat it too!
Count them - 84 years old!
As with all durian vendors, mine tried to get me to buy the premium hybrids, which I steered clear of, since I was gonna turn them into cream! After doing the "poke-poke" test on a few durians, I chose 3 for $10 and had a hunch they would be good, from the way the seller raised her eyebrows and gave a knowing nod each time I chose a durian. And indeed they were! Velvety sweet cream. So good. So good.
Once home, I made my usual sponge cake first. As it was baking, I prepared the durians by removing the seeds and putting the flesh through a sieve so that there would be no fibres in my cream. I guess I am fussy that way :P I don't like stringy fibres being dragged out each time I slice the cake.
Anyhow, I was a little apprehensive with the frosting since I had only frosted a grand total of ONE cake in my life. The last time I frosted a cake, I managed to get it done by the skin of my teeth. Today, the stakes were higher - the cake being light coloured meant less room for error. Argh, I soldiered on and did my best. And it didn't turn out too bad, if I may say so myself. Not perfect, but still ... OK.
The pureed durian was so sweet I didn't even need to add any sugar to the whipping cream (I whipped up a 200g packet but only used a third of it). And by jove, the cake tasted absolutely divine! The birthday girl haggled for an extra slice, and I relented ;) Now, if you love durians, this cake is a must.
Sponge cake (6-inch tin)
- 4 eggs
- 100g cake flour
- 100g castor sugar
- 12g spongecake stabiliser
- 25g milk
- 90g melted butter
After cake has cooled, slice into 2 or 3 layers, depending on how tall you want your cake to be.
(adapted from here)
- 3 durians
- 1 packet whipped cream (200g)
- Sugar (optional - depending on sweetness of the durians)
1. Put the durian flesh through a sieve to remove the fibres.
2. Whip the cream.
3. Add proportion of whipped cream to durian puree according to preference. I added 1/3 of the cream to the puree of 3 durians. Work quickly with the frosting - it melts fast! Ensure your cake is thoroughly chilled before serving.
Saying it with flowers! My first durian cake ... and it was a good one, thankfully! :)