Durian is always best eaten fresh, but I like to use it in baking when it is at its peak - cheap and good!
I could not afford too much time in baking recently, John is very attached to me now. Whenever I am busy in the kitchen, he will be there pulling my legs or exploring kitchen cabinet and my toys. Finally, I found time to bake something yesterday.
I baked the cake before his nap time, and quickly dressed it up, chilled and snapped some photos while he was sleeping without making too much noises. The timing was just right, we had a piece of fresh durian cake for afternoon tea after his nap.
For cake, I used Pandan Swiss Roll recipe and substituted pandan essence with vanilla essence. Cut and trim the cake into desired shape, and frost it with durian cream. Durian cream frosting recipe as follows:
200 g fresh cream, whipped
250 g fresh durian, pureed (add more if desired)
1 tbsp gelatine powder
50ml water (soak geletine in water and set aside for 5 minutes)
- Heat geletine mixture in microwave for 20 seconds, or using double-boil method until geletine is dissolved fully.
- Add warm geletine mixture into durian puree, mix until well blended.
- Gently fold in whipped cream, ready to use.
Note: Chill the cake before serving.