• 3 eggs
• 200 g chocolate sponge mix
• 1 teaspoon ovalette (substitute: 1 tablespoon of condensed milk)
• 50 ml water
• 50 ml corn oil (sunflower oil)
Durian Mousse:
• 200 g Durian Puree
• 50 g fresh milk
• 15 g gelatine powder
• 4 tablespoons water
• 250 g Non-Diary whip cream
• 1 teaspoon Durian Paste
Method:
- Mix all the ingredients into a mixer bowl except corn oil and beat till thick and fluffy.
- Pour in corn oil and mix thoroughly.
- Pour into an 8 inch round cake tin and bake at 180°C for about 40 minutes.
- Leave to cool and then slice into 2, horizontally.
For the Mousse:
- Mix Durian puree with fresh milk and cook over medium heat till the Durian paste is warm.
- Mix gelatine powder with water and let it bloom for 5 minutes. Microwave till gelatine dissolves.
- Mix gelatine mixture into the Durian puree and mix thorough.
- Fold in whipped cream and add in the Durian paste.
- Lay a piece of chocolate sponge cake into a cake ring and place onto a cake board.
- Spread half of the Durian mousse on top of the sponge and then top with the other layer of sponge cake. Pour the balance Durian mousse on top and level it. Chill in the fridge till set.
- Grate some leftover sponge cake on top of the mousse and cover the side of the cake with croquants.
- Put into the fridge to set again and serve chilled.