1Put durian meat in a basin and press it into mud with a spoon.
2Add 5 ML lemon juice and mix well.
3Beat the protein until it is frothy. Add fine sugar.
4Continue beating the protein at medium and high speed until it is neutral foaming (beating the egg head and pulling the hook).
5Add corn oil and water to the yolk and beat it evenly with an egg beater.
6Add rum and mix well.
7Add durian paste.
8Beat well with an egg beater.
9Sift in starch.
10Stir well with an egg beater.
11Mix the durian egg yolk paste and set aside.
12Take 1/3 of the protein cream and add it to the yolk paste. Mix it with a rubber scraper.
13Then take 1/3 of the protein cream and mix it well. Then pour the yolk paste into the protein cream, cut and mix evenly.
14The batter is poured into a baking tray covered with oilpaper.
15Flatten the surface with a scraper.
16Place in the middle of the oven and bake at 160 degrees for 15-20 minutes.
17Roast to the surface color, then insert toothpick to remove the paste.
18Separate the cake from the oil paper, cool it and cut it into strips.
19Spread whipped cream on a long slice of cake and cover it with a long slice of cake.
20Spread a layer of whipped cream and use the sawtooth knife to cut the cake.
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