Durianlayer cakeeggmuffiningredients:low-gluten flour120 grams, 3 pieces of durian flesh,milk380 grams,eggs2 pieces,light cream200 grams, sugar powder 45 grams,butter20 gramsdurianlayer cake

process:1. First, beat the eggs and add in milk, sugar powder, melted butter, stir until well mixed and free of lumps. Refrigerate for 30 minutes.2. Remove the durian seeds and mash the flesh into a fine paste to ensure smooth application later.

3. Take out the refrigerated batter; it should be more delicate and thicker than before.

4. Heat an ungreased non-stick pan over low heat, pour in a scoop of batter and rotate the pan so it spreads evenly like a pancake. Remove when bubbles appear and place on a clean plate.

5. Cool all cooked pancake layers in the refrigerator or other cool place.

6. Whip the cream to a slightly stiff consistency, mix in the durian paste until combined. This becomes the filling.7. On a large flat dish, layer two pancake sheets with a layer of the durian cream filling, repeat this process until all ingredients are used up, creating the cake layers.8. Cover the finished durian layer cake with plastic wrap and refrigerate for 2 hours before slicing for best taste.All the pancake skins are refrigerated or placed in a cool place to cool down and wait for use.

5. Whipped cream is whipped, I whipped it firmer, then added the durian, mixing it evenly. The whipped cream was whipped dry, and after combining with the whipped cream, the durian cream filling had just the right consistency.

6. Take a larger plate; place two pancake skins on the bottom layer, spread a layer of durian cream filling, add another pancake skin, and continue this method until all materials are used, making the cake.

7. After completing the durian cream, cover it with plastic wrap and refrigerate for 2 hours before cutting to ensure better flavor.