1. Prepare all the materials, first beat the eggs
2. Add milk
3. Powdered sugar and melted butter
< p>4. Stir evenly5. Sift in the low-gluten flour
6. Stir evenly with a manual egg beater until you see that there are no dry powder particles. Store it in the refrigerator for 30 minute.
7. Remove the core from the durian
8. Use a spoon to crush it into a paste, the finer the better, to avoid uneven smearing later.
9. Take the refrigerated batter out of the refrigerator and see that it is much more delicate and thicker than before
10. Heat a non-stick pan over low heat, scoop a spoonful of batter into the pan Pick up the pan and turn it around, spreading it into an egg cake.
11. When it bubbles, take it out of the pot and place it on a clean plate. Place all baked crusts in the refrigerator or other cool place to cool down for later use.
12. Beat the light cream, I beat it slightly harder,
13. Put the durian in
14. Stir evenly, until the light cream is dry A little, mix it with light cream and the consistency is just right, and the durian cream filling is ready.
15. Take a larger flat plate, put two pieces of pie crust on the bottom layer, and apply a layer of durian cream filling
16. Put another piece of pie crust, Continue this method until all ingredients are completed, and the cake is ready.
17. Cover the prepared Thousand Layer Durian Cake with plastic wrap and refrigerate it for 2 hours before cutting it into pieces and it will taste better.