This is my second birthday in lockdown.
I told myself if I had to spend another birthday in lockdown, I was going to make my own birthday cake. It was an expensive one whilst I was at it because 1kg of Musang King durian was harmed in the making of this cake. If you are a durian lover like I am, it's definitely worth the money.
INGREDIENTS
Cake:
120ml milk
3 tsp pandan leaf powder / 1/2 tsp pandan extract
8 egg whites
275g caster sugar
120ml oil
6 egg yolks
260g plain flour
2 tsp baking powder
½ tsp salt
Filling:
1kg durian flesh, pureed (Musang King was my choice of durian)
3 tbsp coconut cream
3 tbsp caster sugar
Frosting:
600ml whipping cream, cold from the fridge
1/2 tsp durian extract
2 tbsp caster sugar
INSTRUCTIONS
Cake:
Preheat oven to 180 degrees Celsius. Line the bottom of your two 8-inch cake pans with baking paper and lightly grease it.
Add the pandan leaf powder to the milk, stir well to mix and set aside for later use.
In a clean TM bowl, add the egg whites and a pinch of salt; insert the butterfly whisk and whip 4-5 mins/Sp3.5 (MC off) or until stiff peaks form.
Then, set it for 1-2 minutes/speed 3.5 and add 2 tbsp of caster sugar from the 275g through the MC hole. Make sure it looks fluffy, light and a little glossy, set this aside in a separate bowl.
In the same TM bowl (no need to wash), add the remaining caster sugar and oil; beat 10 secs/Sp5.
Add the egg yolks to the TM bowl; beat for 30 secs/Sp5. Scrape down the bowl and beat again for 30 secs/Sp5 (the mixture should look paler in colour and has increased in volume).
Add the pandan milk, flour, baking powder and salt into the egg yolk mixture and mix 1 min/Sp 5. Scrape down the TM bowl; mix for 15-30 seconds/Speed 5.
Transfer the cake mixture into a bowl; take 1/3 of the fluffy egg whites and mix it into the cake mixture. Then carefully fold in the remaining egg whites, try your best to keep the air in the mixture whilst evenly mixing the two together until combined.
Pour the cake mixture into the prepared cake pans, bake in the oven for 25-30 minutes or until a skewer inserted in the middle of the cakes comes out clean.
Remove the cakes from the oven, let it cool in the cake pans for 15 minutes before transferring them onto a wire rack to cool completely.
Once you are ready to assemble your layer cake, slice the cakes in half horizontally.
Filling:
Mix coconut cream and caster sugar into the durian puree, tasting after each addition. Stir it to lighten the durian mixture.
Place your base cake layer onto a serving plate, spread an even layer of durian puree onto it. Repeat until you have assembled the inside of the cake but leave a little bit if durian puree in the bowl.
In a clean and dry TM bowl, insert the butterfly whisk, add the whipping cream, durian extract and caster sugar; whip for 1-2 mins/Sp3 (MC off) or until stiff and fluffy.
Transfer the whipped cream into a bowl and stir through any remaining durian puree.
To finish it off:
Use an angled spatula, spread an even layer of the durian whipped cream on top and on the sides of the cake.
Chill slightly in the fridge before serving.
*Store any leftover cake in an airtight container in the fridge.
This recipe has been adapted from Durian Layer Cake by Kitchen Hoarder.
