Ingredients: sugar 20g durian 3 chunks of blue windmill cream) (stuffing) 250ml milk 300ml recipe: 1. Practice: divide the blue windmill cream into nine parts (for decorative flowers), then pour in half a durian and mix well, and then put it in the refrigerator for half an hour. 2. Pour the flour into the egg paste for 2-3 times, and filter it for 2-3 times to make the crust more delicate. Put it in the refrigerator for half an hour. 3. Sieve the flour and mix a little salt for later use. Mix the eggs with sugar and whipped cream and stir well. 4. After the crust is fried and shaped, slowly scoop it up and spread it out, and then spread out several crust repeatedly. 5. Heat the pan (non-sticky is the best), wipe a little butter, pour in an appropriate amount of egg paste, spread it out and fry it on low heat, and leave it from time to time to avoid frying. 6. Take a cake crust, evenly coat it with durian cream, add a little durian, and then coat it with a layer of cake crust to repeat the steps. 7. Durian Melaleuca Cake is best refrigerated 1 hour. Tip: You can change other fruits according to your personal preference. If there is no whipped cream, you can use pure milk instead, but the milk is thin and the flour or eggs need to be increased or decreased accordingly.