榴莲千层蛋糕

 冰箱里还有好多榴莲泥，又看到Fairprice的鸡蛋30粒只卖$3.95， 便尝试做这榴莲千层蛋糕。  。 食谱是来至janechew 。其实我对自己一点信心都没有。 当第二层面糊下时，总感觉它被第一层的热气融化了。 到了第三层更惨！第二层还为烘干，我就倒面糊下去，结果第三和第二层都混淆了。 做这种蛋糕的却要很有耐心， 我就是缺乏这种心态。 最后抱着失败就失败的心，把最后几层给完成了。 成品当然是不忍目睹啦！ 不过这榴莲配牛油的味道是超棒。 可惜，这种千层糕不宜多吃，太油腻且不健康。 我想我会等好久才会再尝试去做。

榴莲味道蛮香浓，好吃！

看！最后几层还蛮ok的！

Ingredients:

• 300g butter (I used 100g margerine and 200g unsalted butter)
• 80g sugar
• 90g condensed milk
• 150g durian pulp (blend)
• 300g egg yolks
• 35g low protein flour 
• 15g milk powder
• 2 egg white

Method:

1. cream butter until creamy. Add in condensed milk and durian pulp. Continue beating until light and fluffy. Leave aside.
2. In a clean mixing bowl, beat egg yolks and sugar until light and fluffy (about 15mins).
3. Sieve flour and milk powder and fold into egg mixture. Continue mixing until well combined.
4. Add in butter mixture and mix well.
5. In a clean mixing bowl, beat egg whites until light and stiff peak.
6. Add (5) into (4). Mixed well.
7. Grease a 7" cake tin and bake each layer 70g for 7 mins on top fire 160C (I make 13 layers: 5 layers original colour, 3 red, 5 original)
8. For last layer, turn oven to top and bottom heat and bake the whole cake at 180C for further 15 minutes

备注：

我是用9x4x6寸的长方形模， 第一层是烘上下火7分钟，还未搞定烘的度数

Notes from Nasi Lemak

1) Place the baking paper on the preheated tin. Spread a small amount of batter on the warm tin and bake till golden at the center rack. Take about 5-7mins for the 1st layer.

2) Second layer onwards, increase the oven temp at top heat only(if your oven has “grill” function). Subsequent layer takes about 3-4 mins to bake.

3) Use a metal presser to lightly press each baked layer before adding new batter. Spread the batter evenly till it melted. Before going into the oven, give it a bang to let out the air bubbles. This will help to even out the layers too. Continue baking the cake by the layers until the batter uses up.