Durian lasagna cake practice is as follows:

Main ingredients: 80g of low gluten flour, 240g of milk, 50g of eggs, 20g of powdered sugar, 15g of butter, 350g of animal light cream, 4 pieces of durian meat.

1, melt the butter, egg beaten, add milk, powdered sugar and beat well, then sift into the low gluten flour and beat well, placed in the refrigerator for half an hour.

2, the batter with a non-stick frying pan, each skin with about a tablespoon a spoon can be, after frying into a waterless dish, preferably separated by plastic wrap, slightly frozen after use.

3. In a waterless dish, spread out a sheet of eggs and spread a thin layer of cream.

4. Spread another layer of durian meat, and so on, mixing the durian meat with the cream to make it easier to spread.

5. After the last layer is spread, put it in the refrigerator for 2 hours, and then cut it and enjoy.