Durian Mousse Cake

Flavor: Unique; Technique: Baking; Time: Several hours; Difficulty: Moderate.

Detailed Steps for Making Durian Mousse Cake

Mix cocoa powder with oil until smooth, sift flour

Add sugar to eggs, heat over hot water while stirring until 38-40 degrees, then remove and beat on high speed

Continue beating at medium speed until foamy, then at low speed to stabilize the foam, beat until the foam of the egg yolk mixture is light and delicate, resembling the shape of the number “8” when drawing with a whisk;

Sift the flour mixture again and add it in, quickly fold with a spatula until no dry flour is visible;

Add a portion of the batter to the cocoa mixture, mix well

Then pour the mixed batter back into the egg mixture. Gently fold with a rubber spatula until well combined.

Transfer the batter into the mold, tap the mold lightly twice to remove air bubbles.

Preheat the oven to 175 degrees, bake for 25 minutes. Let it cool, then remove from the mold and slice into 2 pieces for later use. Please ignore the square shape as it was baked in a square pan, using a round pan would eliminate this issue.

Press the durian pulp into a paste

Add milk to the durian paste and blend in a blender until smooth.

Soak 3 gelatin sheets in cold water until softened, then heat with 50g of water over hot water until liquid. Add to the durian mixture.

After mixing the durian paste, refrigerate for later use

Cut out 2 pieces of cake slightly smaller than an 8-inch round mold from the cake slices. Place a smaller piece of cake in the round mold, please ignore the roundness as it was baked in a square pan, using a round pan would eliminate this issue.

Pour the mousse mixture into the mold halfway

Place the larger piece of cake on top

Pour the remaining mousse mixture into the mold until full, gently shake to level it out. Refrigerate for at least 4 hours or overnight, then use a hairdryer to blow around the mold a few times to release the cake from the mold

In 120g of whipping cream, add a little matcha powder and 10g of sugar, use an electric mixer to beat until patterns appear. Transfer to a small round tip in a piping bag and decorate with a few rounds of small dots resembling the texture of a durian shell.