Durian Pandan Cream Cake, Natural Flavor & Colour
The Durian Pandan Cream Cake has a natural Pandan & Durian fragrance, which tastes sweet and delicious and doesn't taste greasy too.
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Cooking tools:
- Blender
- Double boiler
- Piping bag
- Syringe
- Fine-mesh sieve
- Sifter
- Hand mixer
- Cake pan
- Cooling rack
- Oven
- Refrigerator
- Whisk
- Spoon
- Mixing bowl
- Cup
- Airtight container
- Chef's knife
- Cutting board
- Baking sheet
Ingredients
- 80 g Pandan Leaves
- 200 g Water
- 4 Eggs (about 65g each with shell)
- 120 g Cake Flour
- 50 g Durian Flesh
- 30 g Corn Oil / Butter
- A Pinch of Salt
- 90 g Caster Sugar
- 1/2 tsp Lemon Juice / White Vinegar
- 100 g Whipping Cream
- 20 g Powdered Sugar
- 15 g Pandan Extract
- 2 g Gelatin Powder
- 250 g Whipping Cream
- 40 g Powdered Sugar
- 25 g Water
- 4 g Gelatin Powder
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