DURIAN LOG CAKE

INGREDIENTS for the Sponge Cake:

White eggs 360g
Sugar 300g
Starch 60g
Egg yolks 240g
Cake flour 240g

METHOD:
• Start whipping the white eggs with sugar and starch.
• When the structure is firm and solid add the egg yolks mixing by hand
• After the egg yolks has been incorporated add slowly the cake flour in three times.
• Now put the mix on a tray and make it flat
• Cook it at 175 degrees for 10 minutes

INGREDIENTS for the Durian Chantilly:

Zuccherata ND 300g
Fresh Durian pulp 90g

METHOD:
• Put the ingredient together in and blend them together
• Then whip up for few minutes until the structure is firm
INGREDIENTS for the Coconut Jelly:
Coconut milk 500g
Icing sugar 80g
Gelatine sheets 20g

METHOD:
• Soak the gelatine sheets in cold water
• Take a part of coconut milk and make it hot
• Wring out the gelatine and put it inside the hot coconut milk for make it dissolve
• Add the hot mix to the rest of coconut milk, blend it and let it rest in the fridge until it is hard
• Whip up the jelly, make sure that the gel and the mixing bowl is very cold

CAKE ASSEMBLY
• press the sponge cake with a rolling pin to make it more elastic

• Spread a thin layer of coconut jelly on the sponge cake

• Froze the rest of coconut jelly and cut it in little cubes

• Spread a layer of Durian Chantilly on top of the jelly

• Roll up tightly the cake and let it rest in the freezer, so will be easier to cut it.

• When is hard cut it and dispose it in shape of a log, cover the sponge with a thin layer of durian Chantilly

• With a square nozzle make the spikes with the Chantilly so it will look like a durian

• Decorate with fresh fruit and coconut cubes.