Durian Mousse

/recipe/267990/?Recipe

Start beating the egg yolks, break up the egg yolks, add sugar, beat until the sugar melts, add Mix milk and oil evenly

Sift in the flour

Mix until there are no particles and form a smooth paste

Add the egg whites and sugar and beat until stiff peaks form.

Spoon one-third of the egg whites into the egg yolk paste and mix evenly

Mix all the egg yolk paste and egg whites

Continue to mix evenly

< p>Pour into the mold, bake at 150 degrees for 30 minutes, then bake at 180 degrees for another 30 minutes to get the finished product

Invert the baked cake and let it cool, then take it out after cooling

Take half of the durian Puree the meat and cut half into small pieces

Add cold water to soak soft gelatine slices in the milk and heat over water

Add half of the sugar and stir until the sugar melts and the gelatine slices dissolve< /p>

Add the durian puree into the milk and stir evenly

Beat the whipped cream until 6-7 minutes apart

Pour the durian milk paste into the whipped cream , mix evenly

Then add durian pulp, mix well

Divide the cake into three pieces (actually only two pieces are needed, any more can be made into other desserts or eaten), and serve Wrap the circle with tin foil and put a piece of cake base

Pour in half of the mousse paste made before, then put a piece of cake base, then pour in the remaining mousse paste and make it as flat as possible. Put it in the refrigerator for about 4 hours and then take it out

Unmold the refrigerated cake, because there is more pulp and the surface is uneven

After the light cream and sugar are whipped, spread the cake on top , for simple decoration

Make butter, powdered sugar, milk, and rum into buttercream, add orange coloring to 2/3, add matcha powder to 1/3, make roses and leaves respectively, and decorate On the cake

After melting the white chocolate, draw it into a butterfly shape

After refrigeration to harden, place it next to the buttercream roses on the cake