[Spongecake]
150g Topflour
120g fine sugar
150g corn oil
6. Large eggs
[Frosting]
Chocolate ganache
Cranberry sauce
300g whipping cream
[Filling]
300-350g of fresh durian puree
10-20g of whipped freshcream
Steps:
1. Prepare a spongecake first.
2. Whisk the eggs n sugar till thick & glossy.
3. Handfold the sifted flour into the eggs mixture in 3 batches.
4. Pour in the corn oil and hand fold batter till even and glossy.
5. Pour this into a lined 9" round tray (i use a loose-bottom tray) .
6. Bake in a preheated oven of 160°c for 35mins.
7. Test for doneness with a skewer.
8. Slice the round cake into 3 layers and leave to cool.
9. Prepare the filling by first deseeding the durians flesh in a small bowl. U may use a mini food chopper to cut up roughly the durians flesh. (I usually use my scissors to cut up roughly as i want to retain the fibres n texture for more bites)
10. Add some whipped cream to the durians flesh to get a texture pliable for spreading.
11. Assemble the cake now by spreading some filling on 1st layer. Repeat for 2nd layer.
12. Cream the whole cake external now with freshcream. Keep some cream for piping later.
13. When creaming is done, start to prepare some balance cream in piping bag, with another bag for choc ganache.
14. Start to pipe freehand in a steady flow with the ganache first as tree stems/branches. Then pipe small balls of freshcream onto the brown stems/branches to replicate as velvety n cottonly pussy willows. Next, dab each willow with some cranberry sauce with a toothpick.
15. Refrigerate your cake.
Note:
Choc ganache n cranberry sauce r always items which i prepared in advance n kept in fridge. U may like to check out my recipe for cranberry sauce posted on tuesday.
Hope u all try out n keep me posted too. Do enjoy!