Blueberry Raspberry Cream Cake

Prepare the ingredients, wash and cut them properly, let the blueberries and raspberries air dry, peel and slice the kiwifruit, dice the banana, cut the cake base into two layers, and whip the whipped cream with rum flavoring and powdered sugar until soft peaks form.

Spread cream evenly on the next layer of cake and arrange kiwis on top.

Evenly sprinkle with diced bananas, and you can also add diced mango or diced dragon fruit, etc.

Cover it with the cake layer on top.

Spread all the remaining cream.

Sprinkle with blueberries and raspberries to create a casual, carefree scattering effect, but start with more than half of the blueberries, then add all the raspberries, and finally fill in the gaps with the remaining blueberries. Most should be facing up, with some on their sides and some upside down, evenly distributed.

Sprinkle a few blueberries and raspberries under the cake, as if too many have fallen, sift a little powdered sugar from above, and it's done.