We’re in the thick of durian season. And when we say durian, we mean Mao Shan Wang. It is the undisputed king of all cultivars — why settle for anything less when you’re hoovering all those calories? MSW season has arrived early and there’s a bumper crop of the gloriously stinky, creamy fruit now, which may stretch all the way till around July, instead of the usual June to September. Prices have dropped accordingly — each kilo currently costs a reasonable $15 at popular fruit stall, Ah Seng Durian (it was $19/kg just two weeks ago).

So there’s no better time to binge on the fruit and make this super decadent, luxe Mao Shan Wang cake. We've improved on our previous durian cake recipe, swapping the butter sponge for a lighter, cleaner tasting one using just milk and neutral sunflower oil in order to let the thorny fruit shine. This delicate yet sturdy sponge is further softened with tenderising corn starch and baked like a chiffon cake — it’s cooled upside down so the sponge doesn't collapse and remains airily light.

We’ve also made this a four-layered confection just so we can pile on more durian pulp — because it’s all about the Mao Shan Wang, ain't it?

Instead of plain fresh cream, we’ve spiked the frosting with a bit of gula melaka — ’cos lemak palm sugar pairs with durian like George Clooney and Amal. 

You can buy fresh durians to make this, or simply grab a handy packet of frozen puree from good durian shops like Ah Seng or Fruits Top 1 Dept Stall (the latter thoughtfully vacuum packs their puree, unlike Ah Seng).

This truly delicious cake is worth the inevitable pong in your kitchen — we think it’s even better than those from the best hotel bakeries.
 

Durian & Gula Melaka Cream Cake

Makes a 4-layer 8-inch cake


INGREDIENTS:

For the cake:

30g corn starch

210g top flour

2 tsp double acting baking powder 

6 egg yolks (each egg weighing 65g in its shell)

95g sugar

130ml milk

90ml sunflower oil
 

7 egg whites 

80g sugar

1/2 tsp cream of tartar

For the gula melaka cream frosting: 

600ml chilled whipping cream

2 - 3 tsp gula melaka syrup (try Sing Long Gula Melaka syrup)

For the durian filling:
 

500g frozen durian puree, defrosted in fridge overnight till soft* 

100ml - 200ml chilled whipping cream 
 

METHOD:

For the cake: 

1. Preheat oven to 160°C. Prepare two 8” round tins with removable bottoms. Do not grease or line tins.

2. Sift corn starch, top flour and baking powder and stir together in a bowl. Set aside.

3. In another bowl, whisk egg yolks with sugar until the sugar dissolves.

4. Add the milk and oil. Whisk till mixture is smooth.

5. Add flour mixture and gently whisk till smooth. Set aside.

6. In the bowl of an electric mixer, whisk the egg whites with the cream of tartar at medium speed until foamy, then gradually pour in sugar in three additions. Increase to medium-high speed and whisk till the meringue reaches firm peaks (it should curve slightly like a bird’s beak when you overturn the whisk).

7. Add 1/3 of the meringue into the egg yolk batter and fold with a whisk till almost incorporated.

 8. Fold in remaining meringue in two more batches, scraping the bottom of the bowl with a spatula at the end so everything is evenly mixed. Work quickly but gently so you don’t deflate the egg whites.

 9. Divide batter equally between the two cake tins (weigh them) and bake for 45 mins to 55 mins, or until the tops are golden-brown and the sponge springs back when lightly pressed with your finger.

 10. Remove cakes from the oven and overturn tins onto a cooling rack. Allow to cool completely.

11. Once the cakes are cool, run a spatula around the sides and bottom of each tin and unmould the cakes. Using a serrated knife, slice each cake horizontally into two even layers. Optional: you may first slice off any uneven bits and save that for decorations. Cover cake layers (you should have four) and set aside.
 

For the gula melaka cream frosting: 

12. Using an electric mixer, whip 600ml cream.

13. After it thickens slightly, add gula melaka syrup to taste and whip till firm peaks form (the cream should curl slightly when the whisk is inverted). Chill. 

For the durian filling:

 14. To make the filling, whip 200ml cream in another bowl using a handheld electric whisk (or regular whisk) till firm peaks form. Set aside in fridge.

 15. Place durian puree in a blender and blitz till smooth. Add to 100ml of cream and fold with a spatula till everything is evenly mixed. Taste and add more of the remaining cream, if necessary (because each batch of durian differs in flavour and moisture level). Set aside in the fridge, covered.
 

 Assembly:
 

16. Spread a thick layer of durian filling over one layer of cake, leaving a 1/2–inch border around its edges. Top with another cake layer and spread with more durian filling. Repeat with the third layer of cake and remaining durian filling. Top it with the last layer of cake and press down lightly with your palm so everything adheres together.

 17. Frost the side and top of the cake with the gula melaka cream. Pipe remaining cream into swirls around circumference of the cake and sprinkle centre with chopped up cake trimmings, if desired. Chill cake, covered, for at least four hours — up to overnight — before serving.
 

*Mao Shan Wang puree can be found at Ah Seng Durian for $40/kg. Or get a mixed blend at $25/kg (very decent too, if you don't wish to splurge). #01-119 Ghim Moh Market, Blk 20, S270020. Tel: 9465-6160.

Note: Store cake in the fridge, tightly covered, for up to 3 days. Tastes best the day after it's made.

 

 

 

 

View Next

View Next


Recommended