Hmm is it durian season yet? I don't know but all I know is that my mum bought 10 whole durians and boom - I got an idea! (and because I got tired of the usual whipped cream durian cake)
Durian Cream Cheese Buttercream Cake!
Smothered in cream cheese buttercream filled to the brim with durian puree - need I say more????
Heavenly to die for goodnessssss
This is for a 8 inch cake.
Here's what you need:
Simple Sponge Cake:
4 eggs
100g white sugar
130g all purpose flour
20ml fresh milk
40ml oil (vegetable oil or cooking oil)
-Separate your eggs. Add in your milk and oil into your egg yolks and mix until combined
-Beat your egg whites until foamy and add in your sugar in 2 sections. Beat until the sugar is fully dissolved and you have a stiff peak meringue.
-Take 3 tbsp of your meringue and combine together with your egg yolk mixture. Mix until combined and pour it into your remaining meringue and fold until incorporated.
-Shift in your flour and fold until there is no more streaks of flour in your batter.
Bake for 30 minutes at 180°C
Durian Puree:
500g of durian flesh
1/4 cup of milk
-Blend
Cream Cheese Buttercream:
300g of salted butter (room temp)
50g of sugar (depending on how sweet your durian is - adjust to own liking)
250g of cream cheese
2 tbsp of whip cream
-Beat your butter until fluffy, light and pale. Add your sugar in and continue on beating until sugar is fully dissolved.
- In another bowl, combine room temperate cream cheese and whip cream together and then add into buttercream and mix until fully incorporated.
-Add your durian puree in and mix again until fully combined.
And there you have it! Your cake is ready to be decorated and yum yum happy in your tummy!
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