It’s the family tradition to have Goodwood Park’s Durian Mousse cake in July when Durians are in season. I just got back from Taiwan and recently visited a durian stall in Geylang that sold us really good durians. I’ve been back to that stall 3 times to date to get my hands on some really yummers durian.
I had a thought today. Why not get some 3 for $10 durians and turn them into the Goodwood Park Durian Mousse wannabe?
Recipe adapted from wendyssw. I halved the recipe as I was too lazy to deal with a cake that rose too high. As my friend used to say, “Laziness of epic proportions.”
25g melted butter
45g cake flour
1 tsp vanilla essence
3 egg whites
30g caster sugar
100g Whipping cream
10g Icing Sugar
200g Durian pulp
1. Mix ingredients in mixture A together till well combined.
2. Whisk egg whites and sugar in Mixture B till near stiff peak
3. Add 1/3 of the whites into the yolk batter. Mix well.
4. Add the yolk batter back into the balance of the whites. Mix carefully not to deflate the air bubbles.
5. Pour into a lined pan and bake for 18minutes or till golden brown.
1. Blend the durian pulp in a food processor. Refrigerate while waiting for the cake to bake/cool.
2. Beat the whipping cream with icing sugar till stiff peaks. (Do not add too much icing sugar, it’s sole function is to stabalise the whipped cream.
3. Add the blended durian pulp and mix well.
1. Slice the cake horizontally into 2 portions.
2. Sandwich with durian cream and fill the top and sides with the remaining cream.
3. Refrigerate/freeze and enjoy. 🙂