1. Follow the usual eight-inch cocoa chiffon cake, mix the egg yolk paste, and beat the egg whites until stiff foaming. What is marked in the ingredients is the amount used to make two eight-inch cocoa chiffon.
2. Mix the egg yolk paste with the whipped egg white and pour it into the mold to smooth the surface.
3. Put it into the middle layer of the preheated oven and bake at 150°C for about 60 minutes. After baking, take it out and let it cool. This is a photo taken halfway. After baking, the top is almost flush with the edge.
4. Make sprite jelly while baking the cake. Heat the Sprite on a low heat to a point where your hands are slightly hot, pour in the gelatin powder melted with a little cold water and a drop of blue pigment, mix until it is completely dissolved, pour it into a container and cool it in the refrigerator until it is solidified
5. After cooling, the cake is demoulded and sliced. In the same way, make another eight-inch cocoa chiffon. I'm in a hurry, the fire is a bit big. If the low temperature delays, the tissue is more moist and softer.
6. Mix the blueberry jam with a little Sprite to the extent that it can be spread, and spread it evenly on the cake slices. This is the middle layer.
7. Whip the whipped cream and icing sugar. Spread a little cream on the blueberry sauce, smooth and cover with another slice of cake. Cut the other eight-inch cake into two pieces, halve one of the pieces, repeat the same steps, and stack them together. Smooth all around.
8. Take a little cream, add a drop of blue pigment and mix thoroughly, then smooth the upper half-round cake. Squeeze out the white clouds with a round hole decorating mouth. Use an octagonal flower mouth to squeeze out the bottom edge decoration
9. Use the same procedure to make the green cream, and use the Montblanc flower mouth to squeeze out the grass, leaving a place for the river. In order to pursue the taste, no cream is used. After all, compared with cream, the taste of cream is still slightly thicker. The cream melts more in your mouth.
10. Squeeze out the bushes. Squeeze a little white cream on the place of the river as a base, dig up the solidified jelly with a spoon and spread it on top.
11. Insert the pre-made icing biscuits (or plastic toys) in the corresponding position and decorate with decorative sugar.
