Durian Layer Cake
by Rou Hao Lin Qi
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Three 11-inch chiffon cake bases baked in advance, let cool and set aside. This time I made it a little thicker. 12 eggs, four are almost the same. (Detailed production, in my other 11-inch square chiffon cake recipe)
2. Golden Pillow Durian, remove the shells, and stir into a puree with a whisk. If you like sweet ones, you can add a little more sugar and stir together. Keep in the refrigerator for later use.
3. Use tools to cut the fruits into shapes you like, and put them in the refrigerator for later use. The cherries were not used later, and the dragon fruit was also made into a round shape, but no photos were taken.
4. Dove strawberry-flavored chocolate, put it in the refrigerator in advance, and scrape it into chocolate chips with a scraper. Keep in the refrigerator for later use.
5. President cream, pour half a bottle, add 150 grams of powdered sugar, and use a whisk until the lines are clear and not flowing. Be sure to keep it in the refrigerator. It is also best to sit on ice when passing it.
6. Lay a layer of cake base, cream, durian meat, cream, cake base, cream, durian, cream, cake base, and cream in the order. No need to spread cream all around!
7. Sprinkle a layer of chocolate chips evenly on the cream and garnish with fruit.
