Cut small pieces of pandan leaves into a blender, add water to make juice.

Filtered and pour it into a container and put it in the refrigerator for 1 day.

After taking it out the next day, you will see the obvious layering. Scoop out the light-colored part of the upper layer, and the rest is the pandan extract.

Prepare a cup and pour in pandan extract and gelatin powder.

Stir and melt through double boiling. Let cool to room temperature.

Prepare a large bowl and pour in ice cubes, and then put the whipping cream on the ice cubes and beat at a medium speed.

When bubbles appear, add powdered sugar to continue.

After the lines appear, you can add the pandan gelatin water and beat at the same time.

At this stage, going to stiff peak form is very fast. When you start to see obvious of the lines, you can lift the whisk and have a small peak point.

Put it into a piping bag and put it in the refrigerator for later use.

Prepare a cup, pour water and gelatin powder.

Stir and melt through double boiling. Let cool to room temperature.

Mix durian flesh and whipped cream evenly, and sift it.

Beat the durian whipping cream on the ice cubes at a medium speed. When bubbles appear, add powdered sugar to continue beating.

After the lines appear, you can add gelatine water while beating it.

At this stage, going to stiff peak form is very fast. When you start to see obvious of the lines, you can lift the whisk and have a small peak point.

Put it into a piping bag and put it in the refrigerator for later use.

Coat the mold evenly with a layer of oil or spread it with baking paper for later use.

Remove the seeds from the durian flesh, add it to the corn oil, then add some salt.

Stir durian and oil until emulsified and set aside for later use.

Prepare a large bowl, beat all the eggs into the bowl, add sugar and lemon juice.

Use a whisk to beat the egg liquid until they can draw lines on the egg liquid and not easily disappear. This process takes about 15 to 20 minutes.

Preheat the oven to 150°c.

Sift the cake flour 3 in portions into the egg liquid.

Mix evenly until there is no dry powder.

Scoop some batter and emulsified durian puree, and mix well.

Pour back into the batter and mix well.

Pour the mixed batter into the mold and knock out some large bubbles.

Put it into the oven and bake at 150°c for 60 minutes. The temperature and time are for reference only, please make adjustments according to your own oven.

Use a knife cut from the edge of the mold after being out of the oven.

Use a taller cup to push up the bottom of the movable mold.

Buckle the cake upside down on the cutting board, and cut off the bottom of the movable mold with a knife.

Put the cake back and place it on the rack to cool. (If you use baking paper, you can omit these demolding steps)

First use pandan whipped cream to make a small durian and put it in the freezer for later use.

After the cake has cooled and stabilized, cut it into 3 slices.

Choose a more beautiful piece for the top, and use a bowl to press and print the guidelines.

Squeeze durian whipped cream into the two-layer.

Squeeze a circle of whipped cream along with the guideline and fill the hole in the middle.

Use pandan whipped cream to decorate the flowers along with the white whipped cream.

Put the decorated durian and puff on it and it's done.