1. Thaw durian pulp, add 60g whipped cream
2. Use a food processor to make a pulp
3. Separation of egg white and egg yolk
4. The cream cheese is taken out in advance and softened in a basin
5. Add 40 grams of sugar
6. Whisk with an electric whisk
7. Add egg yolk
8. Smooth and non-grainy
9. Add durian paste
10. Whipped evenly
11. Add 140 g whipping cream
12. Whipped evenly
13. Sift in the flour
14. Stir well
15. 60g caster sugar ready
16. When the egg whites are making large bubbles at low speed, add one-third of sugar
17. When the egg whites have a slight texture at high speed, add one-third of sugar
18. When the egg whites are finely beaten at high speed and have obvious lines, add the remaining sugar
19. Just hit until wet foaming, that is, lift the whisk head, the egg whites are curved long hooks
20. Put a roasting pan in the middle and lower layer of the oven, put hot water in it, and put a roasting net on the roasting pan, start to preheat, 160 degrees, upper and lower fire
21. 1/2 egg white paste into egg yolk paste
22. Stir evenly
23. Pour the mixed batter back into the meringue bowl
24. Stir evenly
25. Pour the cake batter into a mold with oiled paper and shake it a few times to produce big bubbles
26. Put it into the preheated oven, middle and lower level, 160 degrees, upper and lower fire, about 70 minutes, the surface is golden yellow
27. When the time is up, don’t rush out, keep simmering in the oven for about 15 minutes, then take it out
28. Do not demould, after cooling, put it in the refrigerator for more than 4 hours
Tips:1. This side is an 8-inch cake;
2. Open bottom cake mold, spread around the bottom and inner wall with greased paper, which is good for demoulding;
3. Eat after refrigeration, the effect is better; every time you cut a knife, you must wipe the knife clean and then cut another knife.
