1. Pour the whipped cream into a basin that is refrigerated or frozen in advance.
2. Add soft sugar.
3. The electric egg beater is sent at low speed throughout the whole process (the trapped beater is harder)
4. The durian is de-cored to get the meat.
5. Stir durian puree with a fork (you can use a blender if you like delicate)
6. Bake an 8-inch cake in advance (previously included in the recipe) and divide it into three slices with a divider.
7. Put some whipped cream on the bottom of the cake (to prevent the cake from moving).
8. Put a cake slice on the bottom tray.
9. Spread a layer of whipped cream.
10. Put a layer of durian filling.
11. Put another layer of cream on the durian filling and wrap it with a piece of cake (and repeat the durian filling and light cream procedure).
12. Put the last piece of cake on.
13. Spread a thin layer of cream on the top and all sides of the cake base (the cake crumbs will not be wiped everywhere after the package is wrapped).
14. Spread light cream on the surface and the sides of the cake, and squeeze a circle around the fruit in the middle.
15. Appreciation of the finished product.
