Durian Roulade

Recipe for the cake 孟老师的美味蛋糕卷
Plain sponge (size 36cm x 26cm):

Unsalted butter 40g
Egg yolk 100g
Caster sugar 20g
Egg white 160g
Caster Sugar 75g
Plain flour 55g

• Prepare a baking tray lined with baking paper. Melt the butter than set a side to cool.
• Whisk the egg yolks with sugar in a double boiler until thicken and pale in color. In another bowl whisk the egg whites with caster sugar until peak foam.
• Fold the egg yolks into the egg whites then gently fold in the shifted flour.
• Pour some egg mixture into a clean bowl then mix in the melted butter until well combine.  Pour back into the egg mixture and mix gently until everything well combine.
• Pour the batter into prepared baking tray and spread evenly. Bake at 190C for 12 minutes. 
• Remove the cake from the baking tray immediate when it out from the oven and place on a wire rack to cool. Tear out the side of the baking paper and let it completely cool down and ready to use.

For the durian cream:

200g durian flesh (pureed)

200ml whipping cream (whipped)

200g custard (refer durian cake recipe)

Mix the custard with durian puree then fold in the whipped cream

Spread on the cake and roll it up.  Keep in fridge until set. Serve immediately while it is cold from the fridge.

Baked Chocolate Cheesecake II

Original recipe from Nigella Lawson (Nigella Feasts) 9 inches round pan

For the base:
200g digestive biscuits
100g unsalted butter
1 tablespoon cocoa powder

For the filling:

175g dark chocolate
500g Philadelphia cream cheese
120g caster sugar
1 tablespoon cornflour
3 large eggs
3 large egg yolks
150 ml sour cream
½ teaspoon cocoa & 1 teaspoon instant coffee dissolved in 1 tablespoon hot water

For the glaze:
2 tablespoon cream
55g dark chocolate, finely chopped
1 tablespoon golden syrup
1 tablespoon warm water

• Make the base, process the biscuits to make rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tips them into a 23cm springform tin. Press the biscuit crumbs into the bottom of the tin to make an even base and put into the freezer while you make the filing. 
• Preheat the oven to 180’C. Put a kettle on to boil. Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly. 
• Beat the cream cheese to soften it and then add the sugar and cornflour, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and the melted chocolate, and mix to a smooth batter. 
• Take the springform tin out of the the freezer and line the outside of the tin with a good layer of clingfilm, and then another layer of strong foil over that. This will protect it from the water bath. Sit the springform tin in a roasting pan and pour in the cheesecake filing. 
• Fill the roasting pan with just-boiled water to come about halfway up the cake tin, and bake in the oven for 45 minutes to an hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it. 
• Peel away the foil and clingfilm wrapping and sit the cheesecake in its tin on a rack to cool. Put in the fridge once it’s no longer hot, and leave to set, covered with clingfilm, overnight. 
• Let it lose its chill before unspringing the cheesecake to serve. 
• To make the chocolate glaze, very gently melt the chopped chocolate and cream. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Add the golden syrup and mix well. Add the warm water then mix till you got a smooth chocolate glaze. 
• Pour it evenly on the center of the chocolate cheesecake. Chill in the fridge for few minutes until the glaze slightly set.
• Use a hot knife to cut the cheesecake.

Pistachio & Hazelnut Swiss Roll

Plain sponge (size 36cm x 26cm)

Ingredients:
Unsalted butter 40g
Egg yolk 100g
Caster sugar 20g
Egg white 160g
Caster Sugar 75g
Plain flour 55g

Prepare a baking tray lined with baking paper. Melt the butter than set a side to cool.

Whisk the egg yolks with sugar in a double boiler until thicken and pale in color. In another bowl whisk the egg whites with caster sugar until peak foam.

Fold the egg yolks into the egg whites then gently fold in the shifted flour. Pour some batter into a clean bowl then mix in the melted butter until well combine.

Pour back into the eggs mixture and mix gently until everything well combine.Pour the batter into prepared baking tray. Bake at 190C for 10 - 12 minutes..Remove the cake from the baking tray immediate when it out from the oven and place on a wire rack to cool. Tear out the side of the baking paper and let it completely cool down and ready to use.

Whip 250 grams of cream and spread evenly on the cake. Shredded some chocolate on top and roll it up nicely. Spread the remaining cream around the swill roll and coated with some toasted pistachio and hazelnut. Keep in'the fridge for an hour and serve.

Durian Cheesecake (soft) 2

香浓湿润的榴莲乳酪蛋糕让爱吃榴莲的你无法抗拒

Recipe from Chef Alan Kok

1 slice 8" sponge cake

250g cream cheese

 3 egg yolks

150ml fresh milk

150g durian flesh (pureed)

3 egg whites

60g caster sugar

Preheat the oven to 180C. Line an eight inches round cake tin with grease proof paper and put in a slice of prepared sponge cake. Greased the side of the pan with butter and coated with bread flour. Beat cream cheese, egg yolks at low speed until well mixed. Add fresh milk, durian pureed and mix well.In a clean mixing bowl, whisk egg white and caster sugar at high speed until soft peak is formed. Mix egg whites into durian batter in 3 batches. Pour mixture onto sponge cake.Steam bake the cheesecake at 180C for 20 minutes. Reduce the heat to 140C and bake for another 1 1/2 hours.Leave cake to cool in the oven with door ajar 1 hour. Chill in the fridge for overnight. 

Pure Chocolate Cake

不使用可可粉, 而是让巧克力充分融化后加入来烘烤

成为较湿润的简单蛋糕。

Recipe from 西点学习大百科

Recipe for 23cm round baking pan:

70% dark chocolate 280g

Unsalted butter 200g
6 large eggs

pinch of salt

Caster sugar110g

Plain flour 100g



1. Rub the bottom and the side of baking pan with butter and coated with plain flour. This is to avoid the cake sticking at the pan and easily unmold the cake later.
2. Seperate 4 egg yolk and 4 egg white and add another 2 whole eggs into the egg yolks. Lightly whisk the egg yolk and white until just mixed.
3. Melted the chchocolate at a double boiler with low heat.
4. In another bowl, beat the butter until mayonnaise consistency then add the melted chocolate. 
5. Add the mixed egg yolk and white into the chocolate butter. Add little by little about 8 times.
6. In another clean bowl, whisk the 4 egg whites until fluffy then add the sugar in three batches. Beat until peak stiff consistency. 
7. Fold in 1/3 of the egg white to the chocolate batter then fold in all the shifted plain flour.
8. Gently fold in the rest of the egg whites and mix well. Pour into the baking pan and bake at 160C preheated oven for 40 to 45 minutes.