Durian Cream Cake

Durian Cream Cake

Love it or loathe it, the durian is the undisputed King of Fruits … at least in Southeast Asia, where I live. People willingly fork out good money to eat this enigmatic, thorny fruit, which appears to be recession-proof. Such is its allure.

I saw 2 durian cream cakes this week: one fromTerri, the other from Elin. They both looked so tantalising, I went out and made it the next day. Well, for a good reason too.

My mother-in-law, who is passionate about durians, turned 84 yesterday. Being a diabetic for years, we have had to watch her diet (because she doesn’t!) and durians being very high in sugar, are a big no-no. But since it is not everyday that you turn 84, I figured just a slice would not hurt. Yes, when you’re 84, you can have your (durian) cake and eat it too!

Count them – 84 years old!

As with all durian vendors, mine tried to get me to buy the premium hybrids, which I steered clear of, since I was gonna turn them into cream! After doing the “poke-poke” test on a few durians, I chose 3 for $10 and had a hunch they would be good, from the way the seller raised her eyebrows and gave a knowing nod each time I chose a durian. And indeed they were! Velvety sweet cream. So good. So good.

Once home, I made my usualsponge cake first. As it was baking, I prepared the durians by removing the seeds and putting the flesh through a sieve so that there would be no fibres in my cream. I guess I am fussy that way 😛 I don’t like stringy fibres being dragged out each time I slice the cake.

Anyhow, I was a little apprehensive with the frosting since I had only frosted a grand total of ONE cake in my life. The last time Ifrosted a cake, I managed to get it done by the skin of my teeth. Today, the stakes were higher – the cake being light coloured meant less room for error. Argh, I soldiered on and did my best. And it didn’t turn out too bad, if I may say so myself. Not perfect, but still … OK.

The pureed durian was so sweet I didn’t even need to add any sugar to the whipping cream (I whipped up a 200g packet but only used a third of it). And by jove, the cake tasted absolutely divine! The birthday girl haggled for an extra slice, and I relented 😉 Now, if you love durians, this cake is a must.


Sponge cake (6-inch tin)
– 4 eggs
– 100g cake flour
– 100g castor sugar
– 12g spongecake stabiliser
– 25g milk
– 90g melted butter
After cake has cooled, slice into 2 or 3 layers, depending on how tall you want your cake to be.

Durian cream
(adapted from here)
– 3 durians
– 1 packet whipped cream (200g)
– Sugar (optional – depending on sweetness of the durians)

1. Put the durian flesh through a sieve to remove the fibres.

2. Whip the cream.

3. Add proportion of whipped cream to durian puree according to preference. I added 1/3 of the cream to the puree of 3 durians. Work quickly with the frosting – it melts fast! Ensure your cake is thoroughly chilled before serving.

Saying it with flowers! My first durian cake … and it was a good one, thankfully! 🙂

More Recipes

Share on social


Don't miss a single post!

Be the first to know about new flavors, upcoming events, recipes and more!

Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


Leave a Comment

Your email address will not be published. Required fields are marked *

Join the mailing list

if you want to connect on a more personal level & get content straight to your inbox – sign up below to be added to the list!

(don’t worry, I’ll never spam you or give out your email address)