This article presents a short overview of Durian cakes and how to make them. In addition to being used in sweet and savory dishes, fresh or frozen durian can be mashed or puréed. Durian is often served as a dessert. You can view our durian cake recipe here.
Come on, let’s get started!
What is Durian?
The durian fruit, also called the “king of fruits,” is a large, greenish-brown fruit that is popular in Southeast Asia. Durians are known for their pungent odor when ripe, which varies depending on the variety. The smell is off-putting to many people, and fresh fruit has even been banned in some public places and mass transit. It is relatively easy to extract the edible flesh from durians when ripe since they often crack open. A large knife or cleaver is used instead, and many people enjoy the custardy texture and distinct flavor of white, yellow, or red meat, which is eaten raw or cooked. Due to the fruit’s short season, limited shelf-life, and high demand, durian is expensive, mainly imported.
What is Durian Cake?
Durian cake is moist, buttery, and bursting with durian flavor, a divisive fruit some people love and others hate. This cake is an example of East meets West. Here’s a recipe you should try if you’re looking for something new that you’ve probably never tried before. Though you might not like the scent of the fruit, tasting it on the palate as a cake could be an entirely different experience and feeling.
How To Make Durian Cake?
Durian Cake Recipe
- 1 tsp Vanilla Extract
- Small Pinch Sea Salt
- 1½ Cups Cake Flour
- 1½ Cups Caster Sugar
- 9 Eggs (Yolks separated from whites)
- 55 g Unsalted Butter (Melted and Cooled )
- 3 Cups Durian Flesh (Chilled and Defrosted for not more than 1 day )
- 1 Cup Whipping Cream (Icy )
Fresh Cream Frosting
- 1½ Cups Whipping Cream (Very Cold )
Preheat the oven to 175°C. Butter two 9-inch round cake pans. Add a little flour to the pans. Line the pans with parchment paper.
Mix the egg yolks and one cup of sugar in a bowl over a saucepan of simmering water, constantly stirring until the mixture is warm to the touch and the sugar has dissolved.
Pour the mixture into the bowl of a standing mixer after removing it from the heat. Beat on medium-high speed until pale and thick enough to form a ‘ribbon’ trail when lifting the whisk attachment – about 6 to 8 minutes.
Beat in the vanilla and salt. Set aside.
In a clean bowl, beat the egg whites at medium-high speed for about 4 minutes to form soft peaks. Slowly add the remaining half cup of sugar and beat until stiff peaks form about 2 minutes.
Mix one-third of the egg white mixture into the egg yolk mixture with a rubber spatula, then slowly add the remaining white mixture.
Sift flour and stir gently to combine.
After almost everything has been combined, pour the melted butter over the sides of the bowl and fold in until the dough comes together.
Then divide the dough between the pans and bake for about 25 minutes until a toothpick if inserted into the center comes out clean.
Once the cakes are removed from the oven, allow them to cool on a wire rack and then remove the parchment paper. Once it has cooled on the right side, flip it back over. After that, wrap the cake and freeze it.
Place the durian flesh into a blender and blend until smooth.
Beat cream until soft peaks form, then fold in blended durian flesh till it becomes even. Set aside in the fridge.
If you want to make the icing stiff, beat the cream until it approaches stiff peaks. Store in the refrigerator.
Assemble the cake by cutting it into three equal layers crosswise. Cover the first layer with a thick layer of durian filling, then cover with the second layer. Repeat with another scrub of durian filling. Finish with the last layer of cake.
Prepare the fresh cream glaze and brush the sides and top of the cake before refrigerating for about 3 hours. Refrigerate leftovers for up to 3 days.
How long to let the cake cool before covering it?
If the cake is frosted, chill it uncovered for 15 minutes to harden the icing, then wrap it loosely in plastic wrap or keep it in a cake keeper. Let a refrigerated cake sit at room temperature for 30 minutes to an hour before serving.
How do you keep durian cakes?
To avoid spoilage, please store the product in the FREEZER if you intend to consume it later. FROZEN durian products need to be thawed in the fridge 1-2 hours before consumption/slicing.
The article I’ve written on Durian Cake might be of interest or help to you. Don’t forget to share your experience with the recipe above in the comment section.