Durian Mousse Cake

It's been very long time I've not doing anything here. No baking and no blogging as I was very sick for the pass few weeks, but now I feel much better and trying to share a recipe with you - all my supporter and blog lovers. I made this last month and like the texture very much. I'm quite particular with mousse texture before too much gelatin will produce a hard jelly type which couldn't give the "melt in the mouth" and creamy texture whereas not enough gelatin would afraid the mousse will not set nicely.

This time the texture is just right to what I was looking for and really happy with the result. Airy soft, moist and creamy. For Durian lovers, you will like it. My guests enjoy it very much!

Recipe for 8 x 5cm individual cake:

For the base:

100g digestive biscuits

30g butter (melted)

For the durian mousse:

200g durian flesh (pureed)

3 pieces gelatin leaves

200ml whipping cream

1 tablespoon lemon juice

2 egg yolks

50ml milk

40g caster sugar

1. To make the base, process the biscuits in a food processor to make rough crumbs and add the melted butter. Process again until it makes damp, clumping crumbs and then tips them into every chef rings. Press the biscuits crumbs into the bottom of the tin to make an even base and put into the fridge while you make the filling.
2. Put the gelatin leaves in cold water. In a sauce pan, warm the milk with sugar until the sugar completely dissolved. Add in the softened gelatin and mix well. In a large bowl, add in the egg yolks then gradually pour the warm milk to mix with the yolks. Mix in the lemon juice and durian flesh until well combine.
3. Whip the whipping cream until stiff peak. Fold it into the durian mixture and divide the mixture into every chef rings. Chill in the fridge until it set. Enjoy!

Cakes Corner | HT | 8:21 PM No comments Read More

Xmas Log Cake 2014

It has been quite a busy year for me. I thought after my little one started his schooling  I could have more time to do my own things but seems like things are still  queuing behind hasn't completed yet and now come to the end of the year. Hopefully the coming year I will plan my works better and be more organised.

No much time to share too many stories here but as usual a xmas log cake for this festive season to wish you a blessed Christmas and happy new year 2015.

It's quite a big cake about 3.5 kg which is custom made for December birthday babies in my cell group and it's just enough to feed about 30 members.

Have a joyful Christmas !

Cakes Corner | HT | 11:10 PM No comments Read More

Peach Cloud Cake

I named this cake as cloud cake because it's tasted as soft and light as cloud. The texture is melt in the mouth like eating without adding any colorie to your body. This cream cake is well accepted by many people for the cake is cottony soft and texture is not so sweet that will make you feel want to have another bite after one and never get enough of it.

For 10 inches sponge cake X 2

Ingredients

180g egg yolks

80g caster sugar

140g vegetable oil

180g full cream milk

240g plain flour

540g egg whites

160g caster sugar

600g whipping cream

canned peaches (sliced)

150g frosty whip powder

240g cold water

Whisk the egg yolks with caster sugar until pale in color then add the oil follow by the milk. Shift in the plain flour and mix until no any lumps left.In another clean bowl, whisk the egg white until frothy then add the caster sugar in three batches and keep whisking until nearly to a stiff peak foam. 

Fold in the egg white mixture to the egg yolk mixture in three batches until well mix. Divide the mixture into two round lined baking pan and bake in 100C preheated oven. Bake at 100C for 15 minutes follow by 120C for 25 minutes then 140C for 20 minutes and lastly 150C for 30 minutes. Bring out the cakes from the oven to cool down while preparing the cream.

Whisk the whipping cream until stiff peak and chill in the fridge. Whip up the frosty whip powder with cold water until thicken then chill in the fridfe . Divide each cake into two portions, you will have four pieces of cake.

Place a piece of cake on a cake board, spread some whipped cream and arrange some sliced peaches. Cover the peaches with a layer of cream then place another peice of sponge on top. Continue with this process until you got a tall cake. Cover the whole cake with whipped cream and freeze the cake until whipped cream is harden.  

Spread the frosty whipped cream to the whole cake and smooth it nicely. Pipe some spiral pattern and arrange some peaches on the top. Cover the side of the cake with some toasted almond or puff pastry flakes. Chill for 4 hours before serve. 

Cakes Corner | HT | 11:27 PM No comments Read More

Lemon Curd Hokkaido Cupcakes II

This hokkaido cupcakes become my number one bake product of the year. People had tried never get enough of it.

32 cups of Hokkaido cupcakes



Ingredients



180g egg yolks

80g caster sugar

140g vegetable oil

180g full cream milk

2400g plain flour

540g egg whites

160g caster sugar



400g whipping cream

100g frosty Whip powder

160g cold water



For the Lemon Curd



4 large eggs

120g caster sugar

130g lemon juice

2-3 lemon zest

90g Butter

Combine the eggs, sugar, lemon juice and zest and cook over a double boiler until smooth and thicken.  Add butter and stir for the final shining and silky consistency. Set aside to cool while preparing for the hokkaido cupcake.

Whisk the egg yolks with caster sugar until pale in color then add the oil follow by the milk. Shift in the plain flour and mix until no any lumps left. In another clean bowl, whisk the egg white until frothy then add the caster sugar in three batches and keep whisking until nearly to a stiff peak foam. 

Fold in the egg white mixture to the egg yolk mixture in three batches until well mix. Divide the mixture into each hokkaido cups about 80 to 90 percent full and bake in 100C preheated oven. Bake at 100C for 10 minutes follow by 120C for 20 minutes then 140C for 15 minutes and lastly 150C for 10 minutes. Bring out the cupcakes from the oven to cool down while preparing the cream.

Whisk the whipping cream until stiff peak. Place into a piping bag and chill in the fridge. Combine the frosty whip powder with cold water then whip until thicken. Put into a piping bag with flower tip attached. Once the cupcakes completly cool down, pipe some lemon curd into the cupcakes then follow by the whipped cream. Pipe leftover lemon curd at the center of the cake and lastly pipe out the frosty whip cream. Chill in the fridge and it is best serve cold.

Cakes Corner | HT | 11:44 PM No comments Read More