The media news and durian experts speculated that MSW (Musang King) durians would drop its price this August. So, I thought it’s the best time (again) to eat the king of fruits, durian. To me, it’s more that just eating this creamy fruit, incorporate yummy durian into your homemade dessert and baked goodness would be an excellent idea, too!
The super aromatic and crunchy banana crumbs as the topping is something you wouldn’t want to miss. Make sure you have it to compliment this durian cake in glass well.
See, I have the nice video recipe (with full written recipe onsite, too) of my durian dessert embedded for you, here:
This durian dessert is not difficult to assemble. With its beautiful presentation, it’s definitely something for you to show off and proud of.
For written recipe, click the above link or as below for easy reference:
For Durian purée:
1 bowl of durian, puréed (from 8-10 seeds of durians)
1/4 cup of confectionary sugar
1/4 cup of heavy cream
For Whipped cream:
1 cup of heavy cream
1 teaspoon of vanilla essence
2 tablespoons of confectionary sugar
For Cake (A):
250g of sponge cake mix (Redman brand)
60g of water
2 teaspoons of vanilla essence
For Banana streusel crumb (B):
1 cup of plain flour
1 ripe banana, mashed
1/2 cup of sugar
1/2 teaspoon of cinnamon
100g Butter (melted)
A pinch of salt
Preheat oven to 170deg Celsius. Combine all ingredients (A) in a mixing bowl and beat on medium speed for 8-10 minutes, or until pale and fluffy. Pour into lined square baking tin and bake for 20 minutes. When baked, set aside to cool.
To make streusel: Whisk together all ingredients (B). Use clean hands to crumble the doughy banana mixture onto lined baking tray. Bake at 170deg Celsius for 8 minutes. Flip the crumbs and continue baking for another 10 minutes. Cool completely to harden
To whipped cream: Whip heavy cream in a completely dry and cold mixing bowl on high speed until soft peak. Add sugar and vanilla essence, continue beating until stiff peak. Spoon whipped cream into piping bag. Chill it for later.
To purée durian: Mash durian flesh with fork. Add heavy cream and sugar to combine well. Spoon durian purée into piping bag. Chill it for later.
To assemble the sweet treat: Use a cutter that fits your glass to cut out the layers of cake. Place a slice of cake layer. Pipe a layer of whipped cream, followed by a layer of durian purée. Top another layer of cake and repeat with whipped cream and durian.
Impress your party crowd or guests with this!
Tips: If you think the durian tastes sweet enough, omit sugar. If the texture of the durian you have is the wetter kind, omit the heavy cream. If you prefer to taste more of the original flavour of the durian, omit both sugar and heavy cream.
*Use a really cold mixer and bowl to whip the cream. Suggest placing the mixing equipment into freezer for at least 10 minutes before use.
*Use any type of glass or cup to serve your durian dessert.
* Monitor the baking of banana streusel to avoid burning.