2. Add egg yolks one by one.

3. Beat well.

4. Sift in the low flour.

5. Mix into a fine yolk paste.

6. Add sugar to egg white in three parts and beat to stiff peaks.

7. Add half of the whipped egg whites to the egg yolk batter. Toss and cut to combine, mix well.

8. Then add the other half of the mixture until smooth, no egg white pieces. The latter also added their own red beans, this did not shoot.

9. Pour the cake batter into a six-inch mold. Shake a few times to remove large air bubbles.

10. Preheat the oven to 170 degrees, bake for 45 minutes, the color is too heavy to cover the tin foil.

11. Bake, invert and let cool, then slice the cake into two pieces.

12. Light cream whipped at low speed, this must be careful not to hit, hit the dregs of the tofu.

13. Prepare the blueberry sauce.

14. Brush two slices of cake with some sugar water, put one on the laminating table, spread a layer of light cream on top, and then spread some blueberry sauce.

15. Fold the other slice on top and smooth it with light cream.

16. Squeeze out the pattern and edges with the pink light cream. Then decorate it with a little bit of flip candy flower, and you are done.