Durian Purple Sweet Potato Mousse Cake - Happy 38th Birthday LG

Ingredient	Method
Cake:  10g caster sugar 45g vegetable oil 135g full milk 135g LP flour 1tsp vanilla extract 1tsp baking powder 3tsp purple sweet potato powder +15-25g water 6B egg whites 70g caster sugar 1/4 tsp cream of tartar	1. Preheat oven to 180C. 2. In a mixing bowl, mix oil and milk together with a hand whisk. 3. Sift flour into step (2) and mix well with hand whisk until a smooth paste is formed and no lumps are visible. 4. Divide into two equal portion: 1 mix with purple sweet potato mixture and 1 remain as plain batter. 5. In another clean mixing bowl, add egg whites and sugar. Mix with a mixer fitted with a balloon whisk until soft white peaks are formed. Divide meringue into two equal portions. 6. Add  ⅓ of 1st portion of meringue into plain batter and mix well. Add the remaining of 1st portion of meringue and fold to combine using a rubber spatula. Pour batter into 7" square cake pan. 7. Repeat step 6 for purple sweet potato. 8. Bake at 180C for 30-40mins. 9. Remove cake from oven and cool by standing the pan upside down. 7. Once cool, trim the edge, cut the cake into half. set aside.
Durian Mousse: 200g durian flesh  10g caster sugar 7g gelatin powder 20g hot water 85g milk 40g condensed milk 200g heavy cream 1/2tsp salt	1. Sprinkle gelatin powder into hot water, let stand for 5 minutes until dissolved. 2. Microwave the gelatin for 1-2 minutes until dissolved. 3. Blend lemon juice, durian flesh, condensed milk and milk until smooth. 4. Gradually whisk in gelatine and melted white chocolate. 5. 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.
Purple Sweet Potato Mousse: 200g heavy cream 10g sugar 1/2tsp salt 170g purple sweet potato filling 30g full milk 7g gelatin powder 20g hot water	1. Sprinkle the gelatin powder into hot water and sit for 5 minutes. 2. Microwave the gelatin for 1-2 minutes until dissolved. 3. Mix purple sweet potato filling and milk until combined.. 4. Add melted gelatin into potato mixture and stir well. 5. Using a stand mixer, whip cream, sugar and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1-3 minutes. 6. Using a whisk, fold one-third of the cream into the chocolate mixture to lighten it. Fold in remaining cream using a rubber spatula.
Chocolate Mousse: 120g heavy cream 5g sugar 1/2tsp salt 40g dark chocolate coins 15g full milk 1/2 tbsp cocoa powder 1/2 tsp vanilla essence 3g gelatin powder 10g hot water	1. Sprinkle the gelatin powder into hot water and sit for 5 minutes. 2. Microwave the gelatin for 1-2 minutes until dissolved. 3. Place chocolate and milk in a microwave for few seconds until melted and smooth. Remove from heat and while still warm, whisk cocoa and vanilla into chocolate. 4. Add melted gelatin into chocolate mixture and stir well. 5. Using a stand mixer, whip cream, sugar and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1-3 minutes. 6. Using a whisk, fold one-third of the cream into the chocolate mixture to lighten it. Fold in remaining cream using a rubber spatula.
chocolate for decoaration: 40g dark chocolate coins, melted 10g butter 1/2tsp vanilla essence	chocolate: 1. In a medium microwave-safe bowl, heat the chocolate coins and butter in the microwave at few seconds, until they are fully melted. 2. While still got, add the vanilla and stir by spoon until frosting is well combined and fluffier.
Assembly: refer to figure above 1. Place 1st half of the plain cake into square removable cake pan.  2. Place 1st half of the purple cake into another side of the cake pan to create a square base. 3. Pour the durian mousse on top purple cake; pour purple sweet potato mousse on top plain cake. 4. Repeat for step 1 & 2, press gently and chill for 15 minutes. 5. Repeat for step 3 and remove the transparency paper carefully. 6. Pour the chocolate mousse on top and send back to refrigerator for another half hour. 6. Decorate as desired.