1.

According to the practice of ordinary eight-inch cocoa Qifeng cake, mix the egg yolk paste and send the egg white until it is hard to foam. What is marked in the materials is the amount of two eight-inch cocoa Qifeng.

2.

Mix the yolk paste with the beaten egg white, pour it into the mold and smooth the surface.

3.

Put it in the middle layer of the preheated oven and bake at 170 degrees for about 50 minutes. After baking, take it out and cool it.

This is a photo taken halfway. After baking, the top is basically flush with the edge

4.

Bake a cake and make sprite jelly at the same time. Heat Sprite to a slightly hot degree with low fire, pour gelatin powder melted with a little cold water and a drop of blue pigment, mix well until it is completely dissolved, then pour it into a container and put it in the refrigerator to cool until it is solidified.

5.

The cooled cake is demoulded and sliced. Do the same thing and make an eight-inch cocoa Qifeng

6.

Mix blueberry jam with a little sprite until it can be spread, and spread it evenly on the cake slices. This is the middle mezzanine

7.

Whipped cream with powdered sugar.

8.

Spread a little cream on the blueberry sauce, smooth it and cover it with another piece of cake. Another eight-inch cake is cut into two pieces, one of which is split in half, and the same steps are repeated and stacked together. Smooth all around.

9.

Take a little cream, add a drop of blue pigment and mix well, then smooth the cake in the upper semicircle. Squeeze out the white clouds with a circular orifice. Extrude the bottom edge decoration with an octagonal nozzle

10.

Bring out the green cream in the same way, and squeeze out the grass with a Montblanc nozzle to leave the position of the river.

1 1.

Squeeze out the bushes. Squeeze a little white cream on the river to make a base, dig the solidified jelly with a spoon and spread it on it.

12.

Insert the icing cookies in the corresponding position and decorate them with decorative sugar.