Ingredients: low flour 120g sugar 100g milk 180g butter 80g blue RIO 150g sprite 150g gelatin tablets 15g digestive biscuits, a big bag of white chocolate 40g pearl sugar, a little egg, three whipped cream and 250g red extraction steps/klc Weigh the ingredients. After melting with hot water, squeeze into the mold and refrigerate for 2-3 hours, then take out and demould. A vivid marine life appeared. 3. 150g Sprite and 150gRlO are mixed, 15g bright film is softened with water, Sprite RlO is heated and poured into softened gelatin tablets, and stirred until it is completely blended. 4. Divide the fused blue body into two parts and add 3/2 points. Put it in the refrigerator for 3-4 hours to make the liquid become solid. 5. Separate the egg white from the egg yolk, add milk, sugar and butter to the egg yolk, and stir well. Add white sugar to the egg white three times and beat it with electric egg beater until creamy; Sieve the low-gluten flour, add it into the egg yolk solution, and stir until there are no particles; Add the beaten egg white into the egg yolk liquid for three times, and do not stir clockwise each time, but turn it up and down; Preheat the oven and bake at 170℃ for 30 minutes. 6. After the cake blank is formed, take it out of the oven and put it on the grill for cooling and demoulding, and cut it in half. 7. Beat the whipped cream with electric egg beater until it becomes hard, that is, whipped cream! Spray cream on the first cake, add red raisins, coat the bottom of the other cake with cream, and cover the cake blank with red embankment. 8. Spread the cream evenly on the two cake blanks. My smoothing skills are limited, so the edge of the cake is so ugly that I can only surround it with digestive biscuits. 9. Crush the digestive cake and spread it to half of the cake surface. Then take the refrigerated blue solid and mash it with a spoon and spread it on the other half of the cake. Surround it with the remaining cream and sprinkle with some colored sugar.