Durian Mousse Cake - Happy 40th Birthday LG

 

Ingredient	Method
Cake:  5B egg yolks 130g LP flour 1/2 tsp baking powder 1tsp vanilla essence 55g melted butter 80g milk   5Begg whites 115g caster sugar	1. Line a 8" heart cake pan with parchment paper. 2. Preheat oven to 170C. 3. Place egg whites in mixing bowl and beat at high speed for 30 sec until slightly foamy. 4. Gradually add in sugar and beat until firm peaks form. 5. Add yolks one at a time at medium low speed until well combined about 1 minute. 6. Add sifted flour and fold until just combined. 7. In another clean bow, mix melted butter, milk and vanilla essence until well combined. Pass through a sieve (if have big lump). 8. Spoon 1-2tbsp of cake batter into butter mixture and mix well. Fold the butter mixture into cake batter until combined. 9. Pour into cake pan and tap pan on the counter to remove air bubbles. 10. Smooth the top of batter by using spatula, to remove any remaining bubbles. 11. Bake in preheated over for 30-35 minutes or until top is evenly browned. 12. Remove pan from over and get ready to use "drop treatment" by dropped it from a one foot height onto the counter to release pressure and to prevent shrinkage. 7. Cut a horizontal slice from the cake 2cm deep and lay it in the bottom of your pan. 8. For the rest: break it into pieces and add the cake pieces to the bowl of a food processor and blitz until crumbs or pass through a sieve.
Durian mousse filling 5g gelatin powder  20g hot water 350g durian flesh 125g milk, divided use  50g white chocolate coins  300g heavy cream 20g caster sugar (adjust according to durian sweetness) 1/2tsp salt	1. Sprinkle the gelatin powder into hot water and sit for 5 minutes. Microwave for few seconds until melted. 2. Microwave white chocolate coins and 50g milk for few seconds until melted. 3. Blend the gelatin water mixture, durian flesh, white chocolate milk and remaining milk with food processor until smooth. 4. 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. (reserved 3-4tbsp) 5. Using a whisk, fold one-third of the cream into the durian mixture to lighten it. Fold in remaining cream using a rubber spatula.
Assembly: 1. Place 1st layer of the cake into the heart cake pan, pour the durian mousse over it. Repeat til this processor until finished.  Freeze overnight. 2. Remove from pan. Using a pastry brush, paint a thin layer of cream over the top and sides of the cheesecake.  3. Sprinkle the crumbs over the top of the cake and press lightly into the sides so that the whole cake is covered with the cake crumbs. Decorate as desired. 4. Chill for 2-4 hrs before serve