This was the birthday cake I made for my dad this year --- the ultimate durian ice-cream cake, complete with "the most durian" durian ice-cream creampuffs as cake decorations!
Please refer to my previous post for the durian creampuffs.
I share the video of the process and recipe for the ice-cream cake in my reel below:
For your convenience, I will include the ingredient list for the cake in this blog post.
Pandan chiffon sponge:
(12x12" tray)
Egg yolk batter:
4 egg yolks
40g oil
60g pandan juice concentrate*
1/2 tsp vanilla extract
1/8 tsp salt
72g cake flour, sifted
Meringue:
4 egg whites
1/4 tsp cream of tartar
50g caster sugar
10g prebiotic soluble fibres* (omit or replace with sugar)
Durian puree:
100g durian puree
10g cold water
2g gelatin*
Durian ice-cream
175g durian puree
100g whipping cream of choice*
4g gelatin*
20g cold water/milk
* Special notes for ingredients:
🔸Pandan juice concentrate: Blend one or two bundles of fresh pandan leaves with cool boiled water (I didn't count the number of leaves). Sieve the extracted juice through a very fine mesh sieve into a container/bowl/jar. Refrigerate covered for 3 days undisturbed. The juice will separate into a clear layer on top and dark green layer below. Use only the dark green layer, which is the pandan juice concentrate, for making the sponge. If there is not enough, you may top up with some liquid from the top clear layer.
🔸Prebiotic soluble fibres: I used Alchemy Fibre which is a blend of inulin and edible gum. You may use inulin, which is available from health food stores, omit or replace with sugar. I added this to reduce the overall GI of the cake and for its added benefits for gut health and cholesterol management.
🔸 Whipping cream: You may use dairy, non-dairy or a mix of both. If using full dairy, you may add a little icing sugar when whipping it (about 10% by weight of cream). If using non-dairy, you don't have to add sugar if there's already sugar added. I use a combination of both to get the best of stability and taste. Non-dairy cream remains soft when frozen too.
🔸 Gelatin is added to prevent ice crystals from becoming large so the filling stays creamy and not rock hard when frozen. It's also a good stabilizer to prevent the cream from melting too fast when serving in tropical Singapore. You may use any form and bloom strength of gelatin according to preference.
Just to share some works-in-progress photos...
Process of filling the cake!
Looking pretty and inviting even without decorations!
Thank God everyone enjoyed the durian cake and creampuffs!
with love,
Phay Shing
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