Durian Layer Cake
Overview
Due to the special taste of durian, people who like this cake will really enjoy every bite. If you don’t like it, wow! Don't tell me, it's too late to run! I made this Durian Thousand Layer purely because I like to explore and try delicious food. It has nothing to do with authenticity, because I have never tasted the authentic one. However, the Durian Thousand Layer I made is genuine and tastes great. It is not false.
Tags
Ingredients
Steps
-
All materials are ready
-
Beat eggs
-
Add milk
-
Powdered sugar, melted butter
-
Mix well
-
Sift in low-gluten flour
-
Use a hand mixer to mix well until there are no dry powder particles, then put it in the refrigerator for 30 minutes.
-
Remove the core from the durian
-
Use a spoon to crush it into paste, the finer the better, so as not to spread it unevenly later.
-
When I took out the chilled batter from the refrigerator, I saw that it was much more delicate and thicker than before
-
Heat a non-stick pan over low heat, scoop a ladle of batter into the pan, turn the pan around, and spread it into an egg pancake.
-
When it bubbles, take it out of the pot and place it on a clean plate. Place all baked crusts in the refrigerator or other cool place to cool down for later use.
-
Whip the light cream, I whipped it a little harder
-
Put the durian into
-
Stir the light cream evenly until it is a little dry. After mixing with the light cream, the consistency is just right. The durian cream filling is ready.
-
Take a larger flat plate, place two pieces of pie crust on the bottom layer, and spread a layer of durian cream filling
-
Place another piece of pie crust and continue in this manner until all the ingredients are completed, and the cake is ready.
-
Cover the prepared Thousand Layer Durian Cake with plastic wrap and refrigerate it for 2 hours before cutting it into pieces for better taste.
-
The finished product is cut into pieces and is ready to eat
