PREPARATION: 20 MINS
BAKING: 15 - 18 MINS
SERVES 3 - 4

Ingredients
Hokkaido Cake

• 70 g egg yolk
• 60 g water
• 30 g Anchor butter, melted
• 60 g cake flour
• ¼ tsp vanilla essence
• 130 g egg white
• ⅛ tsp cream of tartar
• 80 g sugar

Durian Cream

• 30 g sugar
• 200 ml Anchor Whipping Cream
• 100 g Gold Thon D24 Durian Paste 

• Icing sugar for dusting

Directions

1. To prepare Hokkaido Cake, whisk together the egg yolks, water, butter, flour and vanilla essence. Set aside.
2. In a clean bowl, whisk the egg whites and cream of tartar until foamy. Gradually add the sugar, continue to whisk until the egg whites are stiff.
3. Fold one third of the meringue into the egg yolk mixture, give it a gentle mix, then fold in the balance.
4. Pour the batter into Hokkaido Cake paper cups and bake in the preheated oven at 160°C for 15-18 minutes using convection function.
5. Once done, remove from oven and let the cakes cool completely.
6. For the durian cream, pour sugar and cream into a clean bowl and whip till fluffy. Fold in Gold Thon Durian Paste using a spatula until well combined. Spoon mixture into a piping bag.
7. Pipe a generous amount of filling into the center of each cake. Chill in fridge.
8. Dust the Hokkaido cakes with icing sugar before serving.

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