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Thursday, November 15, 2012

The King of Fruits

@ Sin Ming Cookhouse / Bakery / Whatever

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Let it be know I love the king of fruits – Durian.  It was described to me recently by a friend as something pungently horrible.  In my house 9 times out of 10 it’s a prohibited substance.  Yesterday however I decided to try recreating a cake that I love eating here in Singapore; The Spike-D.

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It’s essentially a durian filled sponge cake coated with chocolate; heaven in a cake!  So here’s my recreated version of the Spike-D.

For the Sponge Cake
Ingredients:

  • 4 eggs
  • ½ cup sugar, divided into 2 portions
  • ½ teaspoon baking powder
  • ½ teaspoon cream of tartar
  • ½ cup superfine flour
  • 3 tbsp of vegetable oil
  • ¼ tsp lemon juice
  • 50 ml milk

Preparation:

  1. Preheat oven to 180
  2. Sift the flour together with the baking powder
  3. Separate the egg yolk from the white
  4. In the bowl with the egg white, add the cream of tartar and lemon juice and beat until thicken
  5. Add in ¼ cup of sugar and beat further until the mixture shines
  6. In another bowl, beat the egg yolk with the remainder ¼ cup of sugar until the sugar dissolve
  7. Add milk and vegetable oil into the egg yolk mixture and stir to mix well
  8. Fold in the flour mixture into the egg yolk mixture
  9. Gently fold in 1/3 of the egg yolk flour mixture into the egg white until blend. Repeat with the remainder of the egg yolk in 1/3 portions
  10. Pour the mixture into 2 parchment paper lined 4” circular cake pan. Bake the cake in the preheated oven for 25 minutes or till cooked
  11. Remove from the oven and invert cakes on a cake rack and let it cool completely before cutting into layers

Durian Filling

Ingredients:

  • 300gm of fresh durian pulp
  • 100gm of whip cream

Preparation:

  1. Whip the non-diary cream till it can holds its form
  2. Gently fold the durians pulps to the cream till evenly mixed
  3. Chill in the fridge till ready for use

For the chocolate ganache I used a tried and trust recipe of chocolate buttons, butter and cream. Essentially once the ganache has been made you have to let to cool to about 38 degrees Celsius and coat the sponge with the cooled chocolate and refrigerate.

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With the left over durian paste I decided to make some durian profiteroles.

Bon Appétit

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