Blue plum decorated cake

First make a 6-inch round sponge cake. Take 2 eggs out of the refrigerator and rewarm them. Crack the eggs into the egg bowl, pour in 60 grams of fine sugar, take a pot and put the hot water in it, heat the egg bowl in the hot water, and beat the eggs with an egg beater

Continuously whisking, the egg liquid slowly produces dense foam and becomes thicker and thicker

Beat the eggs until you lift the whisk and the dripping egg batter will not disappear immediately. You can draw clear lines on the surface of the egg batter

Sift in the flour in 2 batches, and use a rubber knife to carefully stir from the bottom up to mix the egg batter and flour. Do not mix in circles to prevent the eggs from defoaming

Pour melted butter into the stirred egg batter (40 degrees is enough)

Don't leave the egg batter at the bottom in the middle, brush it on the edges of the round film to avoid cracking. Bake in a preheated oven at 180 degrees for half an hour. After cooling, peel off the cake and cut it crosswise into 3 slices for decorating

The light cream must be refrigerated for more than 12 hours before whipping, and it can be whipped until it maintains the texture.

Take a piece of sponge cake and place it on the decorating table. Use a spatula to spread the cream and sprinkle with chopped blueberries. Add a total of two layers. Leave the top unused

Spread cream on the top and outside, smooth it out with a trowel, decorate the top, cover with fresh blue plums, sprinkle chopped chocolate on other blank areas, and stick ground almond powder on the sides

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