Durian Pandan Cream Cake

Need more explanation? Click Here for Chinese mandarin voice over version

I shared the recipe for durian sponge cake in the previous post. This time I will challenge to use whipped cream to decorate it as a Durian Pandan Cream Cake for Father’s Day this year. This cake will require more preparation work, so I will draw the Father’s Day cake card and prepare some ingredients one day in advance.

Hand-drawn a cake card
Hand-drawn a cake card

Pandan Extract

To make pandan extract, it is recommended to cut the tender pandan leaves. So the juice will not taste so bitter with tender or small type pandan leaves. Filter the pandan juice into a container and cover the lid, put it in the refrigerator for one day to allow its essence to settle. The layering can be clearly seen when taken out of the refrigerator on the next day. Use a spoon carefully scoop off the light-colored part, or use a syringe to extract it. So that it will not disturb the essence at the bottom. Try your best to scoop off the light-colored part so that the rest is pandan extract. The light-colored pandan juice has a strong bitterness, so I only use it to water the flowers.

This time I use pandan extract because the whipped cream will not be able to mix with too much water. And if use normal pandan juice is not green enough. Those pandan extract that can’t be used up can be stored in the refrigerator for 4 or 5 days or frozen. However, there will be lumps when defrosted, which is only suitable for making such as steamed buns or bread that requires kneading. Not suitable for cooking jelly.

Pandan Extract
Pandan Extract

Durian Sponge Cake And Cream Puffs

Let’s bake the durian sponge cake, remove it from the mold and let it cool, and then put it in a container and put it in the refrigerator. Cold cake can make the whipped cream not melt so quickly when decorating. After preparing the cake base, let’s prepare the cream puffs. We have shared the recipe of cream puffs before, and the puffs made this time are relatively small. And I purposely made different sizes and some small strips. Of course, only a few decorations are used. Eat the rest by yourself. After letting it cool, put it in a container for later use. In fact, the cake base and puffs can be prepared the day before, so the next day will be easier.

Cream puffs for durian pandan cream cake decorations
Cream puffs for durian pandan cream cake decorations

Whipped Cream And Gelatin Powder

Since Malaysia is perennially summer, plus it is not made in an air-conditioned room. So it is necessary to add gelatin powder to help it slow down the speed of melting. But it will become very rough if you add too much, so the serving size is about 2% of whipping cream. The gelatin powder should be stirred in double boiling until it melts completely, and then let them cool down at room temperature, about 10 to 15 minutes. Touch and test the temperature with your hand whatever it is OK. The gelatin liquid can be added to the whipping cream at the stage where the lines appear. Stir at a low speed while adding it. It takes less than a minute to reach stiff peak form.

In addition, if you don’t use so much whipped cream, just buy a small box that is enough. Because it can only last about 4 or 5 days in the refrigerator after opening, there is a high possibility that it will not able to be formed if it is to be used again. The whipped cream can be whipped smoothly and normally can be successful in about 5 minutes, and it will be a problem if it can’t be whipped after more than 10 minutes. You can try adding some fresh whipping cream and then continue to whip, if it still doesn’t work, you can only use it to bake a cake.

The gelatin liquid
The gelatin liquid

Father’s Day Durian Pandan Cream Cake

I have tried to make several pieces of this cake, and I can only figure out the problem and try different designs. Finally, I got the look I was more satisfied with. This is my favorite design, you can also freely design your favorite composition.

Insert the hand-drawn Father’s Day cake card, and wish all dads a Happy Father’s Day! After the sponge cake is topped with whipped cream, the taste will become rich and smooth. The durian scent on the taste buds has a light natural pandan fragrance. Which tastes sweet and delicious and doesn’t taste greasy too. My family likes the taste so much.

If you like the Durian Pandan Cream Cake recipe we shared, welcome to share it with your relatives and friends. Have a nice day!

Durian Pandan Cream Cake 榴莲奶油蛋糕
Durian Cream Cake 榴莲奶油蛋糕

Durian Pandan Cream Cake

This time I will challenge to use whipped cream to decorate it as a durian cream cake for Father’s Day this year. The durian scent on the taste buds has a light natural pandan fragrance, which tastes sweet and delicious.

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Course: Dessert
Cuisine: Asian
Keyword: Cake, colorful, festival
Prep Time: 1 day
Cook Time: 2 hours
Total Time: 1 day 2 hours
Servings: 4 Eggs Portion
Calories: 338kcal

INGREDIENTS

Pandan Extract

  • 80 g Pandan Leaves
  • 200 g Water

Durian Sponge Cake

  • 4 Eggs about 65g each with shell
  • 120 g Cake Flour
  • 50 g Durian Flesh
  • 30 g Corn Oil / Butter
  • A Pinch of Salt
  • 90 g Caster Sugar
  • 0.5 tsp Lemon Juice / White Vinegar

Pandan Whipped Cream

  • 100 g Whipping Cream
  • 20 g Powdered Sugar
  • 15 g Pandan Extract
  • 2 g Gelatin Powder

Durian Whipped Cream

  • 250 g Whipping Cream
  • 50 g Durian Flesh
  • 40 g Powdered Sugar
  • 25 g Water
  • 4 g Gelatin Powder


INSTRUCTIONS

Pandan Extract

  • Cut small pieces of pandan leaves into a blender, add water to make juice.
  • Filtered and pour it into a container and put it in the refrigerator for 1 day.
  • After taking it out the next day, you will see the obvious layering. Scoop out the light-colored part of the upper layer, and the rest is the pandan extract.

Pandan Whipped Cream

  • Prepare a cup and pour in pandan extract and gelatin powder.
  • Stir and melt through double boiling. Let cool to room temperature.
  • Prepare a large bowl and pour in ice cubes, and then put the whipping cream on the ice cubes and beat at a medium speed.
  • When bubbles appear, add powdered sugar to continue.
  • After the lines appear, you can add the pandan gelatin water and beat at the same time.
  • At this stage, going to stiff peak form is very fast. When you start to see obvious of the lines, you can lift the whisk and have a small peak point.
  • Put it into a piping bag and put it in the refrigerator for later use.

Durian Whipped Cream

  • Prepare a cup, pour water and gelatin powder.
  • Stir and melt through double boiling. Let cool to room temperature.
  • Mix durian flesh and whipped cream evenly, and sift it.
  • Beat the durian whipping cream on the ice cubes at a medium speed. When bubbles appear, add powdered sugar to continue beating.
  • After the lines appear, you can add gelatine water while beating it.
  • At this stage, going to stiff peak form is very fast. When you start to see obvious of the lines, you can lift the whisk and have a small peak point.
  • Put it into a piping bag and put it in the refrigerator for later use.

Durian Cream Cake

  • Coat the mold evenly with a layer of oil or spread it with baking paper for later use.
  • Remove the seeds from the durian flesh, add it to the corn oil, then add some salt.
  • Stir durian and oil until emulsified and set aside for later use.
  • Prepare a large bowl, beat all the eggs into the bowl, add sugar and lemon juice.
  • Use a whisk to beat the egg liquid until they can draw lines on the egg liquid and not easily disappear. This process takes about 15 to 20 minutes.
  • Preheat the oven to 150°c.
  • Sift the cake flour 3 in portions into the egg liquid.
  • Mix evenly until there is no dry powder.
  • Scoop some batter and emulsified durian puree, and mix well.
  • Pour back into the batter and mix well.
  • Pour the mixed batter into the mold and knock out some large bubbles.
  • Put it into the oven and bake at 150°c for 60 minutes. The temperature and time are for reference only, please make adjustments according to your own oven.
  • Use a knife cut from the edge of the mold after being out of the oven.
  • Use a taller cup to push up the bottom of the movable mold.
  • Buckle the cake upside down on the cutting board, and cut off the bottom of the movable mold with a knife.
  • Put the cake back and place it on the rack to cool. (If you use baking paper, you can omit these demolding steps)
  • First use pandan whipped cream to make a small durian and put it in the freezer for later use.
  • After the cake has cooled and stabilized, cut it into 3 slices.
  • Choose a more beautiful piece for the top, and use a bowl to press and print the guidelines.
  • Squeeze durian whipped cream into the two-layer.
  • Squeeze a circle of whipped cream along with the guideline and fill the hole in the middle.
  • Use pandan whipped cream to decorate the flowers along with the white whipped cream.
  • Put the decorated durian and puff on it and it’s done.

INSTRUCTIONS VIDEO

NUTRITION

Serving: 1piece | Calories: 338kcal | Carbohydrates: 35.1g | Protein: 6.1g | Fat: 20.3g | Saturated Fat: 9.7g | Cholesterol: 130mg | Sodium: 48mg | Potassium: 143mg | Fiber: 0.9g | Sugar: 19g | Calcium: 45mg | Iron: 1mg
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