榴莲蛋糕 Chunky Fresh Durian Cake

材料A：A蛋黄6粒、幼糖150克、盐1/4茶匙

材料B： A蛋白6个、幼糖30克

材料C：普通面粉110克、栗米粉50克

材料D：牛奶50毫升、溶解牛油90克

榴莲馅料：

榴莲肉500克、白糖50克或适量、牛奶1杯、蛋黄2个、奶皇粉2 1/2 汤匙、鱼胶粉2汤匙+100毫升清水、奶油150克(打至松发) 、额外250克奶油(涂面用)

10寸烘盆1个

做法：

海绵蛋糕：把材料A以电动搅拌器搅拌至发起。
Using an electric beater with a balloon whisk attachment, whisk ingredients A till thick, creamy & fluffy.

加入材料C，然后慢慢加入材料D，小心搅拌，避免结块。
Sift ingredients C into a mixing bowl & slowly mix ingredients D in. Be careful mixture tends to become lumpy at this stage.

这时加入A料，但不可搅拌过度。
Now fold ingredients flour batter to egg yolks & lastly stiffly beaten whites, be careful not to over mix.

待蛋糕冷却后切成3片。
把烤好的蛋糕倒扣出来，让它冷却(倒置蛋糕可让它更松) 。
把混合料倒入模具，不必涂油或铺防黏纸，以180℃烤20-25分钟，可以竹签测试。
Pour batter into a clean 10” round pan without greasing or any paper, bake into a pre-heated oven @ 180*C for 20 – 25 minutes or until skewer inserted comes out clean.
Invert the tin upside down to let cake cool, this will make the sponge very light & airy.
Once sponge is cool, slit into 3 pieces.

馅料：

To prepare durian filling:

Using an electric beater with balloon whisk attachment, whip the cream until stiff but not hard. Set aside.
Soak gelatine in water until it plumps up then place bowl over simmering water & stir gelatine until it dissolves. Remove from heat.
Cook custard with milk, sugar, egg yolks over low heat till thick, remove from heat.
Add in melted gelatine, durian flesh & sugar to taste. {pls note that some durians are sweeter so the sugar amount can be reduced or added more}
Fold in 150 g of the whipped cream into the durian mixture. Now the filling is ready.

组合：

To assemble cake:

把1片蛋糕铺在烘盆里(脱底式烘盆最好) 。
倒入一半的榴莲馅料，然后盖上一层蛋糕。
Place a slice of the sponge cake into the 10” cake pan, preferably using a loose bottom pan.
Pour half of the durian filling & top with another slice of cake.