Go Back
Durian Mousse Cake basking in sunlight
Print Recipe

Durian Mousse Cake

A yummilicious, soft and creamy durian mousse cake! A MUST TRY for durian lovers!
Prep Time10 minutes
Cook Time40 minutes
Freezing Time4 hours
Total Time4 hours 50 minutes
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. 

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 :)