1. First make a 6-inch round sponge cake. Take 2 eggs out of the refrigerator to warm up. Beat the eggs into an egg bowl, pour 60 grams of spun sugar, take a pot and put hot water in it, heat the egg bowl in the hot water, and beat the eggs with a whisk
2. With constant whipping, the egg liquid slowly produces dense foam, which becomes thicker and thicker
3. Beat the eggs until you lift the whisk, the dripping egg paste will not disappear immediately, you can draw clear lines on the surface of the egg paste.
4. Sift the flour in 2 times, carefully stir up from the bottom with a rubber knife, mix the batter with the flour, do not mix in a circular motion, so as to prevent the eggs from defoaming
5. Pour the melted butter into the stirred egg batter (40 degrees is enough)
6. Do not leave the custard at the bottom in the middle, brush it on the edge of the round film to avoid cracking. In a preheated oven with anti-gold, bake at 180 degrees for half an hour. After cooling, the cake will be peeled off and cut into 3 slices for decorating.
7. The whipped cream must be refrigerated for more than 12 hours before whipping, and it is enough to keep the pattern.
8. Take a piece of sponge cake and place it on the decorating table. Spread the cream with a spatula and sprinkle with chopped blue plum. Add two layers in total. The top is not used.
9. Spread cream on the top and outside, smooth it with a smear, decorate the top, spread fresh blue plum, sprinkle chopped chocolate on the other blank areas, and stick ground almond flour on the side.
Tips:When cutting chocolate, wear gloves, otherwise the temperature of your hands will melt the chocolate. Place the almonds in a food processor and grind them.
