When I was young, I was too ignorant to notice that my grandma loves durian. It was only in the recent years that I realised this fact. After this discovery of mine, I attempted to make a durian mousse cake for one of her previous birthday, but it failed terribly. Thankfully, that was at the trial stage. And thankfully once again, bakeries and store-bought cakes are abundant in Singapore.
This year, I decided to re-attempt my previous, unfinished mission. I chanced upon the durian mousse recipe from Bake King’s “60th Anniversary Recipe Book” and thought it was worth giving a try. The instructions were relatively easy to follow, and it was just finger-crossing on the outcome. No trial run this year, just one try, and it was either make it or break it. Luckily, the durian mousse tasted pleasantly enough to be served and I didn’t have to resort to my backup plan to grab a store-bought cake for the birthday dinner.
I threw cubes of sponge cake on top of the naked, frosted cake to add some dimensions to it in the absence of piping. I like the pale yellow colour of the durian mousse, not too eye-catching but not that pale either. The durian mousse is great, but could be smoother. The sponge cake base has improved (versus the hard cake for my Hello Kitty birthday cake after 12 hours in the fridge) but could be softer. Nonetheless, it’s still a lovemade durian mousse cake. First cake from me to my grandma, and definitely not the last.
100% durian goodness!
But I can’t wait to give Okashi’s genoise sponge cake recipe a try sometime soon. I need to hunt for a sponge cake recipe that stays soft even after 12 hours in the fridge. December, it shall be!
P.S. If you do realise, I have created a new category “Lovemade” amongst the existing categories I already have. This new category shall feature all the specially-made gifts (not limited to food) to my loved ones for occasions and celebrations. Being handmade is a given, and lovemade is the key!