This has got to be my favourite cake, something I am willing to sacrifice my waistline for. Probably the only cake I bother to eat more than a biteful. So now, let’s recreate it! I don’t like any of those recipes out in the web, don’t like the many, many cakes sold in the stores except for two. Actually, only one and a half. Let me explain.
I would buy the Goodwood Park Hotel durian mousse, because it WAS so good, and it brings back memories of what it used to be. But really, with the change in chefs, the quality has changed over the years as well. So yeah, I like the durian mousse at Goodwood Park Hotel half.
The only really good durian mousse in Singapore for me is the one at Jane’s Station. I still buy a cake every few months from them. And they are not expensive, and they have not been changing chefs. So their product is pretty much consistent. Their presentation is a bit dated, though.
So my version? I borrowed the look of the Goodwood park hotel one, reduce it to one layer of cake rather than two to be like Jane’s Stations, and cut up the cake and spread it over the top like Goodwood Park’s. I don’t like another layer of fresh cream over the top of the cake. So yeah, I have now remade a new version. Heh.
I thought the beurre noisette (burnt butter) will be pretty nice with durian, and there isn’t really a recipe like that: Beurre Noisette Sponge. So I just create it. The mousse. Simple isn’t it? I just use whatever cream I have left from the small little jar my husband brought home. Sweeten it, and then add all the durian flesh I have.
There. A new recipe is born. Don’t worry. Once you can make this, you’ll wonder what the fuss at Goodwood Park Hotel is all about. Enjoy your bake!
35g Burnt butter (heat butter in a pan over the stove on medium heat until brown)
3 egg yolks
20g Caster Sugar
50g Coconut milk
40g Plain Flour
10g Corn Flour
Pinch of Salt
40g Durian Flesh (optional - I didn't use as it becomes too jelak for me)
3 egg whites
30g Caster Sugar
Squeeze of lemon juice
350g Durian Flesh
200g Heavy/Double Cream
80g Sugar (adjust according to sweetness of durian)
1 tsp gelatin powder
1 Tbsp hot water (sprinkle gelatin powder over and stir until cool)
- Sift the flours
- Whip the egg yolks and sugar until pale.
- Fold in the rest of the ingredients for the egg yolk mixture.
- Make the meringue by whipping the egg whites and lemon juice and sugar until stiff peak is formed.
- Combine the two egg mixtures, mixing 1/3 of the meringue with the egg yolk mixture at a time.
- Bake at 165C for 30 minutes, and 150C for another 15 minutes until done.
- When it leaves the oven,give it a good bang against the bench from a height of 30cm, then leave it to cool upside down for at least 30 minutes.
- Beat the cream with the sugar, when stiff peak forms, stop. Do not overbeat.
- Add the durian flesh and mix well.
- Stir in the gelatin solution quickly.
- Clean and lightly grease the sides of the same pan that was used to bake the sponge cake.
- Cut the cake into 3 layers.
- Use the top most layer as the base. Put this back into the tin that was used to bake the cake, top side down.
- Pour in all of the mousse. Let it flow down the sides of the cake as well.
- Cut the rest of the cake into 1cm cubes or smaller.
- Spread the cubes on the cake.
- Freeze until firm.
- Unmold and sprinkle with icing sugar if desired.