Last year, I posted an entry about two cakes baked by our former Executive Pastry Chef Danis Yap at The Empire Hotel & Country Club, in Brunei. I received a number of emails asking for the recipes but somehow found it difficult to ‘bribe’ Cheffy! Tee hee!

Diana | 14-Aug-06 at 1:36 am | Permalink |

The two cake look simply beautiful and very mouthwatering *drools* It looks too delightful to devour. If it’s not huge inconvience for you, may you please ask your friend to give me the two recipes. It’s eight days till my mother’s b-day and i still haven’t anything to give her. This just shows how great of a daughter I am *snickers* So I justI want to make her something special, you know. =] I hope you can get them for me. *crosses fingers*

Recently, a reader [see above] requested for the recipe again which I meant to post but since I’ve been busy running around . . . hopping from one destination to another and all other stuff at the same time, I completely forgot about it. So Diana, my sincere apology goes . . .

I know it’s kinda late now but I still would like to share one of the recipes . . . Thanks JennKL . . . XXX

DURIAN CAKE: THE RECIPE

Ingredients:

500 grams Vanilla sponge
400 grams Topping cream
300 grams Durian flesh

Ingredients for Vanilla Sponge:

12 pieces Eggs
300 grams Sugar
300 grams Cake flour
37.5 grams Ovalette
50 grams Corn flour
150 ml Water
12.5 grams Baking powder

Method for Vanilla Sponge:

Whisk all ingredients together until reaches its peak.
Mix on slow to take out any bubbles.
Spoon into greased mouls.
Bake at 220 degrees C until golden brown.

Method:

Turn out freshly made vanilla sponge and cut into 3 pcs (horizontally).
Spread cream topping on each vanilla sponge slice.
Break up the flesh of the durian and spread as even as possible on top of cream.
Stack vanilla sponge slices to form cake.
Decorate by spiking with topping cream to resemble a durian fruit.