Durian Cake

Durian Cake

1. Summary of ingredients: 2 6-inch round moldsCake body: 300g low-gluten flour, 4g baking powder, 5 eggs, 150g vanilla extract, a little sugar, 100g oil, 45g milk
Bake at 175 degrees for 30 minutes. Cake top sauce: 460g butter, 50g powdered sugar, 80g cream, 80g durian meat
The inner durian pulp is appropriate to make the cake body first:
Please note: This cake is relatively strong, suitable for durian shape and bear the weight of the cream. It is normal for the cake to expand and crack when baking, which is to use the curvature of expansion and cracking to shape the shape of the durian.
1.Break the eggs into a clean oil- and water-free basin.
2.Add all the sugar needed for the cake body.
3. Use a whisk to beat the whole egg, it may take about 15 minutes to beat the whole egg. If the beat is not ideal, you can sit the egg in warm water about 40 degrees.
4. Until there are clear lines on the surface, lift the falling lines of the whisk and hold for about one minute.

2. 1. Add oil and a drop of vanilla extract
2. At this time, you can use a whisk to beat evenly
3. Mix the flour and baking powder, sift it into the basin, change it to a spatula at this time, and mix the batter evenly with the gesture of non-defoaming turning. This cake is not as demanding as a sponge cake for non-defoaming of the batter, but it can’t be stirred in a circular motion, resulting in too serious defoaming.
4. Finally add milk and stir the batter until it is smooth and particle-free

3. 1. Take another little oil, and use a brush to evenly brush the inside of the 6-inch round mold
2. Sift in a little flour evenly to make the flour stick to the inside of the round mold evenly
3. Tilt the round mold on the table and gently knock off the excess flour
4. The flour sticks to the inside of the mold evenly, and the round mold is processed

4. Pour the batter into 2 round molds, tap the bottom gently to shake out bubbles

5. Put it in the oven and bake for 30 minutes at 175 degrees, until the toothpick is inserted and there is no residue, and there is no rustling sound when the toothpick is inserted. After taking it out, it is cooled until it is not hot, and it can be directly demoulded. Let cool for later
TIPS: It is normal for the cake to expand and crack when it is baked. It is to use the curvature of the expansion and crack to shape the shape of the durian. It is also possible to replace other cakes, but you cannot use a chiffon cake that is too soft, when cutting the durian shape. It will be difficult to operate successfully

6. Make the durian flavor cake topping below:
Soften the butter to room temperature, you can easily poke it in with one finger

7. Add the powdered sugar after the butter is softened

8. Sent to whitish

9. Add whipped cream and beat evenly. If the fusion is not good, put it in the microwave for a few seconds

10. Grab the durian meat from the durian and put it in a bowl

11. Break the durian meat with a food processor

12. The smashed durian meat is put into the cream sauce

13. Use a whisk to mix evenly. The durian cream sauce is ready

14. Start combining the cake below:
First cut one of the 6-inch cakes as shown in the picture, take only the raised part of the cake, and do not use the rest

15. The cut convex cake body is inverted and combined with another 6-inch cake as shown in the figure. If the lower cake body is too protruding, you can trim it, and cut the lower cake body flat so that it can stand on a flat surface.

16. Now cut the 6-inch cake on the upper side from the middle. This way we get three pieces of cake, the upper middle and the lower one.

17. Dig a small hole for the medium slice of cake with a mold to fill with fresh durian meat

18. Spread a layer of durian cream sauce on the bottom of the cake

19. Put the middle layer cake body on top

20. Fill the holes with the right amount of fresh durian meat

21. Then put a layer of durian cream sauce on top

22. Finally, cover the top layer of cake

23. Use a knife to cut the cake into a durian shape, and use the bulge of the cake itself to cut it into ups and downs, as close as possible to the real durian. Generally durian has five petals, but it’s easier to make fake cakes with four petals.

24. Add the rest of the durian cream sauce to the food coloring and adjust it to yellow-green, not too dark, and finally there is a step of coloring with a spray gun, which will deepen the color

25. The entire surface of the cake body is coated with durian cream sauce

26. Put all the rest of the sauce into the round decorating mouth, and pull out the small sharp corners for decorating. Pay attention to the fluctuations in size, and the arrangement should not be too neat, so that it is closer to the durian

27. The surface of the entire durian cake is decorated, it looks like a durian

28. Use a food coloring spray gun to paint the surface of the cake so that the color is closer to durian, and the real can be the real. The durian bar can be made with chocolate or fondant, which is more realistic when inserted