DTKL FlavoursbyDTKL Contents Banners Nov20154

Musang King Shiok! Cake

Durian fans can look forward to savouring premium quality musang king, the main ingredient of the cake, most sought after for its superior taste and golden rich creamy flesh in comparison to other durian varieties. In addition to the luxurious musang king durian, other indulgent ingredients include salted caramel, coffee latte, cheese soufflé and mini cream puffs. The Musang King Shiok! Cake is served on rotation basis at Makan Kitchen during its weekend hi-teas on Saturdays, Sundays and public holidays. Alternatively, guests can purchase the cake daily at its grab-and-go café, The Food Store; at RM18.00 nett for one slice or RM135.00 nett for 1kg whole cake (special order for whole cake needs to be made 24 hours in advance. Please call The Food Store at +603 2172 7272)

Musang King Shiok! Cake
The cake is a six part (A, B, C, D, E, F) assembly process with the ingredients of the different parts listed below.

A. Cookies Crumb Base
200gm    DoubleTree Chocolate Chip cookies
25gm    Melted butter

1.    Mix the melted butter with crumbled cookies
2.    Press the mixture into an 8” cake ring. Chill in fridge for use later

B. Durian Soufflé Cheese Cake

150gm    Cream Cheese
75gm    Whipping Cream
3nos    Egg Yolk
40gm    Butter
3nos    Egg white (for meringue)
45gm    Sugar (for meringue)
25gm    Cake flour
15gm    Corn flour
100gm    Durian flesh

1.Mix cream cheese with whipping cream in a bain marie, add in the egg yolks and mix well. Add butter into the mixture and remove from heat
2.Whisk meringue ingredients together until stiff peaks form
3.Mix the meringue with the cream cheese mix. Fold mixture with cake flour and corn flour
4.Pour mixture into mold and steam bake at 160°C for 45 minutes. Chill in fridge for use later

C. Coffee Sponge

200gm    Sponge mix
4nos    Egg
60gm    Corn Oil
60gm    Water
5gm    Nescafe powder

1.Whisk the eggs with water and sponge mix till it reaches the ribbon stage
2.Mix the corn oil with Nescafe powder and pour into the sponge mixture. Mix well
3.Bake at 180°C for 8 minutes

D. Durian Mousse

500gm    Musang king durian flesh
150gm     Gula Melaka syrup
1nos    Egg
350gm    Whipping cream (semi-whipped)
15gm    Gelatin (softened with 75ml water)

1.Whisk egg. Separately, heat up the gula Melaka and pour in egg mixture. Continue whisking
2.Mix softened gelatin with the musang king durian flesh
3.Fold whipping cream into the durian mixture

E. Profiteroles

500ml    Full cream milk
250gm     Butter
5gm    Salt
10gm    Sugar
300gm    Flour
7nos    Egg

1.In a sauce pan, bring to boil milk, water, salt, sugar and butter
2.While the mixture is boiling, pour in the flour and combine well. Remove from heat. Transfer the mixture into a mixer
3.Add in an egg and when the first egg is well incorporated into the mixture, add in one egg at a time (adjust the number of eggs based on the mixture, 6 to 7 eggs)
4.Place the mixture into a piping bag and pipe small mounds of the paste on the prepared baking sheet
5.Bake at  200°C for 20 – 35 minutes depending on your preferred profiterole size

Durian Custard Filling for Profiterole

250gm     Pastry cream
150gm    Durian flesh

1.Mix well the two ingredients
2.Place the mixture into a piping bag to be piped into the ready profiteroles

F. Salted Caramel Butter Cream (for cake icing)

500gm    Butter
250gm    Sugar
63ml    Water
120gm    Egg white
100gm    Salted caramel (Heat 150gm of icing sugar in a sauce pan. When the sugar melts and slowly changes colour to golden brown, add 75gm of butter and sea salt to taste into the mixture)

1.Whisk the egg whites
2.Bring to boil water and sugar until temperature reaches 118°C
3.Pour the syrup into the whisked egg white and mix together with the butter
4.Lastly, add the mixture in with the salted caramel

Categories: Recipes