250g (~one cup) durian pulp at room temperature, puréed
6 large eggs, separated
114g (~1/2 cup) Greek-style plain yogurt or regular yogurt that has been strained overnight (full-fat sour cream works too)
50g (3½ tablespoons) butter, melted
2g (1/4 teaspoon) salt
65g (~3/4 cup) cake flour
140g (~3/4 cup) granulated sugar
A pinch of cream of tartar or ½ teaspoon of lime or lemon juice
Powdered sugar for dusting (optional)
Instructions
Preheat the oven to 325°F/162°C.
Line a 9-inch spring-form pan with parchment paper; set aside.
In a large bowl, whisk together durian pulp, egg yolks, yogurt, melted butter, salt, and flour just until smooth; set aside.
In a separate container, beat the egg whites, sugar, and cream of tartar with an electric mixer on high speed until stiff peaks form.
Scoop out approximately one-thirds of the beaten egg whites and fold it into the durian mixture.
Fold the remaining egg white mixture gently into the durian mixture until no white streaks remain; be careful not to overmix and deflate the egg white mixture.
Pour the batter into the prepared pan; bake until the center springs back when lightly pressed with a finger, about 45-50 minutes.
Let the cake cool in the pan before unmolding.
Dust the top of the cake with powdered sugar, if desired.
Recipe by SheSimmers at https://shesimmers.com/2012/01/durian-yogurt-cake.html