6-inch sponge cake material: 5 eggs, fine sugar187g, honey10g, low-gluten flour170g,

44 grams butter and 68 grams milk.

Baking: 160 degrees, middle and lower layers, upper and lower fire, baking for 45 minutes.

Material of wine sugar liquid: fine sugar 14g, water 40g, rum 10g.

Stuffing: 450g whipped cream, 45g fine sugar, mango 1, 50g blueberry,

Pitaya 1/4

Paste: 500g of whipped cream, 55g of fine sugar and 2 drops of imported edible yellow pigment.

Italian cream ingredients: 500 grams of butter, 200 grams of fine sugar, 60 grams of water and 6 egg whites.