Durian Mousse Mirror Cake - Happy 6th Anniversary

Ingredient	Method
Cake:  3 A egg yolks 85g LP flour 50ml milk 40g veg oil 1tsp vanilla extract 3 A egg whites 45g caster sugar	1. Whisk the egg whites until bubble stage, gradually add in sugar and continue beat until soft peak form. Chill while preparing egg yolk mixture. 2. Beat egg yolk, milk and veg oil until combined. 3. Fold in flour and mix until combined. 4. Fold 1/3 meringue into egg yolks mixture and mix to lighten the batter. 5. Add the rest of the meringue and fold gently using spatula until well combined. 6. Pour batter into 7" heart cake pan and bake for 30 minutes at 180C. 7. Once cool, cut the cake into two layers. set aside.
Mousse:  310g durian flesh  10g caster sugar, 3 tsp gelatin powder,  50 ml hot water, 125g or ml milk 10ml lemon juice 40g white chocolate coins, melted 300g heavy cream	Sprinkle gelatin powder into hot water, let stand for 5 minutes until dissolved. Then blend lemon juice, durian flesh and milk until blended. Gradually whisk in gelatine and melted white chocolate. Beat heavy cream and sugar until stiff form. Fold 1/3 cream into the durian mixture to lighten it. Fold into remaining cream and mix until well combined. *suggest to use good quality durian flesh to bring the tastiest and fragrant of the cake.
Mirror glaze: 420g white chocolate mirror glaze Food Colouring	To use the mirror glaze,  using double boiled method/microwave to melt the glaze. Divide the glaze into two-three portions. Add few drops of food coloring into the glaze and stir well. Each lets wait the temperature reduce to 35C.
Assembly:  Pour some of the mousse batter into 8" heart cake mould abt 1" height, refrigerate 15 minutes. Carefully place the cake over the mousse, as centred as possible. Pour remaining of the mousse batter into it. Carefully place the 2nd cake and press gently to cover the sides of the cake. Flatten the surface. Wrap the mould in plastic wrap and freeze the cake to set it, at least 4 hours, or overnight. To remove the cake, gently pull out  from the silicon mould or using hot towel if using cake pan.  To glaze a cake, place the cake on a cooking rack / 6" (smaller) round cake pan over a sheet tray. With quick movements, remove all the film by using hands/scraper. This will smooth the corners and the surface, and removes the outer layer of ice, allowing the glaze better bond with the product. This trick - one of the possible solutions to problems flowing from the sides glaze. Pour the glaze onto the center of the frozen cake (make sure whole cake is covered), then spoons the colorings glaze on the surface quickly, and used elbowed spatula to smear it. Walk away the excess of glaze using spatula. Being careful not to touch the glaze layer.