Ingredients
Ingredients:
A
Cream cheese 250g
6 egg yolks
Fine granulated sugar 70g
Butter (melted) 60g
Durian flesh 250g
Milk 100ml
Low protein flour 70g
Corn flour 20g
Salt ¼ teaspoon
B
6 egg whites
Cream of tartar 1 teaspoon
Fine granulated sugar 70g
Instructions
- Whip cream cheese and egg yolk together (add egg yolk one by one).
- Add sugar and salt and continue to beat.
- Add melted butter and flour, and beat until smooth.
- In another mixing bowl, whisk the durian and milk together until paste form.
- Filter the durian paste through the sieve and discard the residue.
- Mix the filtered durian puree and egg yolk batter just now together with a plastic spatula.
- In another mixing bowl, whisk the egg whites.
- Add the fine sugar in three portions and continue to beat.
- Add cream of tartar again and beat until stiff.
- Add the beaten egg white to the durian cake batter in divided three times and mix it with a plastic spatula.
- Pour the durian cake batter into a mold filled with greased paper.
- Put into a 150°C preheated oven and bake for 1 hour using a water bath method.
Notes
* Water bath method is to put the cake mold in a baking pan filled with water during baking. * To test on successful beaten egg whites, you can lift the beaters straight up from the egg whites. Peaks should remain on top of the egg whites, and when the bowl is tilted, the beated egg whites should not slide down.
