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Durian Mousse Cake

Attention all durian lovers – this is a delicious durian mousse cake using MaoShanWang durian that you would love! Creamy, soft mousse full of the bitter sweet taste of MSW durian with a sliver of vanilla sponge that comes together in a delightful mouthful. (Watch Video here )

This spiny, smelly fruit reigns as our King of Fruits in South East Asia. It is usually the size of a football and has soft yellow custardy flesh that is sweet, creamy and often tinged with bitterness (that’s the best kind!).

Baby durians found with walking buddies along MacRitchie Reservoir

This fruit is kind of an oxymoron. It “smells like hell but tastes like Heaven!” – Hate it for the pungent bouquet or love it like many many in Asia who eagerly anticipate a taste of this treasure when it is in season.

MaoShanWang Durian

I made the durian mousse cake in a Silikomart swirl mould (get it here) which I bought recently. I un-moulded the cake when it was still frozen and let it sit in the fridge to soften to mousse texture before serving.

SilikoMart Mould

The cake turned out beautifully – a classic yet simple design. I can see many mousse cakes in my near future with this mould 🙂 Check out the video below to see how it was made.

Tip: You can use any silicone cake mould for this recipe but if you don’t have a silicone mould, you can simply use a spring form cake tin which should work well too.

For those who are not yet converts, the durian fruit in the recipe can be easily substituted with your preference like strawberries, blackberries, raspberries and even mangoes.

My family loves durian, that’s why this recipe is such a winner because when I make it, it is polished off in a heartbeat. What can I say…..it’s like chocolate mousse to chocolate lovers!

Did you make this? I’d love to know how it turned out! Please let me know by leaving a review. Or take a photo and share it on Instagram or FB; be sure to tag me please @thesugarcrumble.

Durian Mousse Cake

A yummilicious, soft and creamy durian mousse cake! A MUST TRY for durian lovers!

Prep Time10

Cook Time40

Freezing Time4

Total Time4 50

Course: Dessert

Keyword: Durian Mousse

Author: Kai

Ingredients

Sponge cake

4 eggs (separated)
2 tbsp vegetable oil
1 tbsp water
1 tsp vanilla extract
1/2 tsp cream of tartar (Substitute:1/2 tsp lemon juice)
1/8 tsp salt
80 g sugar
100 g cake flour

Durian mousse

400 g MaoShanWang durian (de-seeded)
200 ml milk
5 g gelatin
Sugar to taste
300 ml thickened cream (Substitute:whipping cream)

For decoration

Gooseberries

Instructions

Sponge Cake

Pre-heat oven to 170°C and line a 8-inch springform cake tin.
Separate the eggs into yolks and whites.
Combine 2 tbsp oil, 1 tbsp water and 1/2 tsp vanilla essence. Set aside
Add 1/8 tsp salt and egg whites to the clean bowl of an electric mixer and beat on medium speed until frothy with big bubbles.
Add 1/2 tsp cream of tartar and beat on medium-high speed until foamy.
Gradually add in the sugar and then continue to mix on high speed until soft peaks.
Reduce the mixer to low speed and beat in the yolks, one at a time.
Keeping at low speed, add in the oil mixture and combine.
Add in the sifted flour (in 2 to 3 parts) and beat gently to combine.
Switch to a spatula and gently scrape down the sides of the bowl and fold in until just incorporated. Be careful not to over mix or you will deflate the batter.
Bake at 170°C for 30-35 minutes (mine took 30 minutes) or until a wooden skewer comes out clean.
Once the cake is completely cooled, level off the top and cut out a 6- inch round using a cake ring.
Slice the cake into two layers and cover with plastic wrap until ready to assemble to prevent it from drying out.

Durian Mousse

Using a metal spoon, de-seed the durians.
Add 2 tbsp of cold water to the gelatin and let it bloom (~2-3 minutes).
Pour 200ml of milk onto the durian pulp and blend in a food processor until combined.
Microwave the bloomed gelatin for ~10 seconds to liquiefy and incorporate in the durian mixture.
At this stage, I added ~1 tbsp of sugar to the mixture and blended it again. (Note:depending on the sweetness of the fruit, you may add more or less to taste.)
Using a chilled bowl and chilled beaters, whip 300ml of cold thickened cream until stiff peaks.
Add the whipped cream to the blended durian mix. Combine well using a spatula and the durian mousse is ready.

Assembly

Layer the SilikoMart swirl mould with a generous layer of durian mousse. Spread evenly.
Add in the first cake layer and dollop lavishly / evenly another layer of mousse.
Lift up the swirl mould and tap it gently a couple of times on the work table. This is to allow the mousse to nicely fill out the crevices so that there are no empty pockets
Repeat with the second cake layer and mousse until the mould is completely filled. Tap again
Freeze for at least 4 hours or overnight.
Remove from the freezer and unmould whilst the durian mousse cake is still frozen.
Place the cake in the chiller compartment for the mousse to soften until ready to serve.

Video

Notes

I transferred mine from the freezer to the chiller for 5-6 hours before serving. Watch the video above and try this irresistible durian mousse cake 🙂