Durian Mousse Cake

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5 eggs

90g caster sugar

120g plain flour (sifted)

90g melted butter



500g durian flesh (blended)

300ml milk

250ml whipping cream

25g gelatine powder

5 tbsp water

20g icing sugar



1. Preheat oven at 200 deg Celsius

2. Line the base of a 9" round removable base cake tin, grease the sides

3. Place eggs and caster sugar in a mixing bowl, use balloon whisk to beat until thick

4. Manually fold in the sifted plain flour

5. Add in the melted butter and fold in evenly

6. Pour batter into the cake tin and bake for about 20 minutes



1. Dissolve gelatine powder in water over hot water

2. Boil milk and durian in a saucepan over medium heat, add in the gelatine and mix until conbined. Leave to cool.

3. Whip the whipping cream and icing sugar with balloon whisk in a mixing bowl until soft peaks

4. Fold the whipped cream into the durian mixture and mix evenly

5. Chill mousse in the refrigerator



1. Slice sponge cake into 3 layers

2. Divide the durian mousse into 3 portions

3. Place the bottom layer of the sponge onto the base of the cake tin or ring

4. Spread a portion of the durian mousse on top of the sponge

5. Place 2nd layer of sponge over the mousse and spread the 2nd portion of durian mousse over the 2nd layer

6. Repeat the same for the top layer

7. Chill the cake for at least 4 hours before removing from the cake tin

8. When removed from the cake tin, you can spread with fresh whipped cream before serving

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