Tuesday, 25 February 2014

Durian Mousse cake

Ohhhh... I love Durian, my husband loves Durian, my daughter loves it too.....I'm training my 3 year old son to like it but not sure if he is as keen as we are.
In the UK, fresh Durain is very hard to find. We always stock up on frozen ones we buy from the chinese supermarket so that whenever we fancy Durians, we have it at available at home.
This makes it very convenient for me when I want to make Durian cakes.
I have found the basic sponge cake recipe for a mousse cake is too firm and I really need something that's soft and fluffy to compliment the smooth and creamy mousse.
Like the 'melt in the mouth' feeling.
I came up with this sponge as an experiment and it worked a treat.
It was a soft and fluffy sponge that was a perfect match for the mousse cake.

Here is my soft sponge recipe:
You need an 7 inch round cake tin, line the bottom of the tin.
3 eggs
90g sugar
90g plain flour
pinch of salt
35g oil
30g warm water
1/2. Tsp of vanilla extract
Whisk the eggs, sugar and salt together until thick, pale & fluffy, to the ribbon stage.
Sift flour in at 3 batches and fold with a small balloon whisk.
Here's a video  of how I would fold it.
Mix the water, oil and vanilla extract together and slowly pour into the batter mixture combining together. Use a rubber spatula to make sure all the liquid is well combined.
Bake in a preheated oven at 180c for 30 minutes.
Test with a skewer and when it is ready, take it out the oven and wait 10 minutes before you remove the cake from the baking tin and cool on a wire rack.
Cut into 3 layers evenly and save the middle layer of sponge for the cake topping later.
Durian Mousse:
250g durian flesh
100ml milk
300ml fresh cream
10g powdered gelatine
50g water
30g icing sugar
Place gelatine into a small bowl and add 50g of water to soften it for few minutes.
Once it has absorb all the water, heat the soften gelatine in a microwave for 2 x 10 second burst or until it have become liquid, set aside to cool.
Mix the durian flesh with milk and whisk until blended.
You need a puree consistency, if it's too thick then add a little milk, as some durian flesh are a bit dry but really ripe ones have mushy flesh.
Whip the cream to 'Mousse state' here is a video to show you what consistency I have whipped my cream to a 'Mousse state' looks like.
Add icing sugar in between whisking.
Add the cooled liquid gelatine into the durian mixture first and whisk quickly to combine.
Then fold in the whipped cream.
Your durian mousse should be thick and creamy and the gelatine will have set a little giving a texture like melting soft whipped ice cream.
Place the bottom layer of the sponge cake into an 8 inch spring form cake tin.
Making sure it's right in the centre and leaving an even gap all around the side of the tin.
Add half the mousse into the tin using a spoon to spread out evenly.
Place the last layer of sponge onto the 1st layer of mousse, making sure it's in the centre and then pour the rest of the durian mousse on top.
Make sure the sides are completely filled by pushing the mousse with a spoon, smooth off the top.
You can tap the tin gently on the worktop to release any trapped air on the sides.
Once the mousse cake have been assembled, you can cover it with a cake box and leave in the fridge overnight or at least 4 hours (I find wrapping it with cling film will stick to the top of the mousse)
When your mousse cake is set, use a hot flannel to wrap around the cake tin so it is easier to release from the spring form pan. You can also run a flat blade around the sides.
Your mousse cake should look wet but firm, and you now have the task of removing the bottom of the cake tin.
This is what I do to release the bottom of the tin and move the mousse cake onto a cake board, push two large spatula into the bottom of the cake and lift.
You might need someone to help you if you are not confident at doing this as the mousse is still very fragile at this point.
I have used the middle layer of sponge to decorate the cake.
Durian mousse cake is very rich so more sponge would make it lighter.
Simply scatter the diced sponge all over and you are ready to serve.
My verdict: incredibly soft and the sponge with the mousse is absolutely perfect!!
Melt in the mouth!!


  1. Hi Mandy, this looks really lovely and yummy! I plan to do this for my girl's birthday. As I'm new in baking i still do not know how to tweak a recipe but only follow exactly. How can i make the sponge into and 8 inch pan and layer the mouse in the 9 inch cake tin instead? Would really appreciate your help! Thanks a lot!

  2. Also is fresh cream whipping cream? or can i use whipping cream?

  3. Hi Mandy.

    The cake looks delicious!!
    May I know what oil do u use?