|photo by shesimmer.com|
This is the second cake recipe post gearing
up for the Ultimate Durian Cake post later next week, in which I’ll also share some
unusual durian-themed decorations and the best places to buy durian cake
in case you’re too lazy to make one yourself.
pulp has always reminded me of yogurt – sloppy, white-yellow, creamy
sweet and a little bit savory at the same time. With that said, I’m honestly not sure what the purpose could be of adding yogurt to a durian cake.
yogurt is added to cakes to make it moist and tangy, or to cut the fat
calories. All of these things I believe durian to be brilliantly capable
of. Now, I suppose if you wanted a cake with only a hint of durian
funk, yogurt would be very useful to cut the flavor while maintaining the moisture content. But then, Why Are you Making a Durian Cake?
As I’ve said in other posts, I am not an expert in cakes. So I assume that Leela
Punyaratabandhu, the Thai author of this recipe, knew what she was
doing when she decided to use yogurt in addition to durian. At any rate
the pictures are mouthwatering and beautiful, tempting even for a
staunch no-cake person like myself.
If you enjoy this recipe, please leave a comment explaining how the yogurt made this cake different from other durian cakes.
This recipe is copied from www.shesimmers.com. I’ve simply provided the conversions to cups.
Durian Yogurt Cake
Recipe from www.shesimmers.com
- 1 cup (250 grams) durian pulp at room temperature, puréed
- 6 large egg yolks
- 1/2 cup (114 grams) Greek-style plain yogurt or regular yogurt that has been strained overnight
- 3 1/2 tbsp (50 grams butter), melted
- 1 tsp (4 grams) of salt
- 2/3 cup (65 grams) cake flour
- 6 large egg whites
- 1/2 cup +2 tbsp (120 grams) granulated sugar
- A pinch of cream of tartar or 1/2 teaspoon of lime or lemon juice
- Powdered sugar for dusting (optional)
a separate container, beat the egg whites, sugar, and cream of tartar
with an electric mixer on high speed until stiff peaks form.
the durian mixture into the remaining egg white mixture gently until no
white streaks remain; be careful not to overmix and deflate the egg
Pour the batter into the prepared pan; bake for 60 minutes or until the
center springs back when lightly pressed with a finger.