Prepare a baking tray lined with baking paper. Melt the butter than set a side to cool.
Whisk the egg yolks with sugar in a double boiler until thicken and pale in color. In another bowl whisk the egg whites with caster sugar until peak foam.
Fold the egg yolks into the egg whites then gently fold in the shifted flour. Pour some batter into a clean bowl then mix in the melted butter until well combine.
Pour back into the eggs mixture and mix gently until everything well combine.Pour the batter into prepared baking tray. Bake at 190C for 10 - 12 minutes..Remove the cake from the baking tray immediate when it out from the oven and place on a wire rack to cool. Tear out the side of the baking paper and let it completely cool down and ready to use.
Whip 250 grams of cream and spread evenly on the cake. Shredded some chocolate on top and roll it up nicely. Spread the remaining cream around the swill roll and coated with some toasted pistachio and hazelnut. Keep in'the fridge for an hour and serve.
Preheat the oven to 180C. Line an eight inches round cake tin with grease proof paper and put in a slice of prepared sponge cake. Greased the side of the pan with butter and coated with bread flour. Beat cream cheese, egg yolks at low speed until well mixed. Add fresh milk, durian pureed and mix well.In a clean mixing bowl, whisk egg white and caster sugar at high speed until soft peak is formed. Mix egg whites into durian batter in 3 batches. Pour mixture onto sponge cake.Steam bake the cheesecake at 180C for 20 minutes. Reduce the heat to 140C and bake for another 1 1/2 hours.Leave cake to cool in the oven with door ajar 1 hour. Chill in the fridge for overnight.