Thai durian mousse cake (8 inches)

Overview

After coming to Toronto for 8 years, it was the first time I bought fresh durians flown from Thailand. I was so moved that I cried! So the rich man took advantage and used half of the durian to make a durian mousse cake!

Tags

• baking
• children
• afternoon tea
• thai food
• baking powder
• coconut water
• durian meat
• egg
• fresh cream
• low gluten flour
• mango pulp
• milk powder
• vegetable oil
• white sugar
• lemon juice
• salt

Ingredients

Steps

1. 1 First, let’s review the materials required for the cake question. Again, I prefer chiffon cakes to sponge cakes. This cake uses 5 large eggs. Cake body: eggs, 5 durian meats, 30 grams of sugar, 110 grams of low-gluten flour, 110 grams of vegetable oil, 40 grams of salt, a little baking powder, 2 grams

   

2. 2 After removing the core and core from about 30 grams of durian flesh, use 30-40 grams of water to make a durian solution. Personally, I like the feeling of a little bit of durian silk remaining.

   

3. 3 Follow the instructions in my previous "Double Color Chiffon Cake" and replace 70 grams of coffee solution with durian solution.

   

4. 4 You can vaguely see the shadow of durian meat in the cake batter.

   

5. 5 Then bake in the oven at 375 degrees Fahrenheit for 35-40 minutes, then let it cool.

   

6. 6 Cut off about 0.5 inch from the outer ring of the 8-inch cake, and then place it in an 8-inch cake mold.

   

7. 7 Next we make the mousse. The ingredients required for mousse are: mousse: durian, 200g fresh cream, 250g coconut water, 30g sugar, 30g milk powder, 10g gelatine powder, 7g hot water, 10g lemon juice, appropriate amount

   

8. 8 Add durian meat, sugar, milk powder and coconut water to a blender and beat until smooth. Add warm water to the gelatine powder and stir together evenly.

   

9. 9 On the other side, beat the fresh cream until wet peaks form.

   

10. 10 Mix the two evenly, remembering to use the Fold technique.

    

11. 11 Pour into the cake mold, wrap in cling film and refrigerate for at least 4 hours.

    

12. 12 Let’s review the main materials of mango mirror. Take out the mango pulp and puree it with a food processor. Stir the mango puree, sugar, coconut water, and lemon juice until it boils slightly. Remove from the heat and pour in the gelatine solution boiled with warm water, and stir evenly. Mango mirror-like mango pulp, 100g coconut water, 1 tablespoon sugar, 15g gelatine powder, 5g hot water, 10g lemon juice, appropriate amount

    

13. 13 Stir-fry the mango puree, sugar, coconut water, and lemon juice until it boils slightly. Remove from the heat and pour in the gelatine solution boiled with warm water, and stir evenly.

    

14. 14 Pour evenly over the mousse cake body.

    

15. 15 Finally, let’s take a look at the finished product picture.