Cut sponge cake crosswise into quarters, and then cut lengthwise into 8 equal parts.
2.
Cut the calyx and slice the strawberries horizontally. Cut off both ends of the kiwi and peel it. Slice kiwi horizontally and then hollow out in the shape of flower using a mold. Chop the rest. Cut both ends of the orange and peel it. Cut into 6 slices and chop the rest.
3.
Put cream cheese into a bowl, and then mix until it gets smooth. Add fresh cheese and mix until it forms bubbles. Add Koji Amazake No Moto and mix to make Koji Amazake Cheese Cream.
4.
Place a plastic wrap in a bowl with a diameter of 15 cm, and paste 1/2 amount of strawberry slices, flower-shaped kiwi, and sliced oranges. Add 1/2 amount of Koji Amazake Cheese Cream and coat the surface. Spread 18 sponge cakes on the cream.
5.
Add 1/4 amount of Koji Amazake Cheese Cream, flatten and line up the remaining slices of strawberries. Spread 6 sponge cakes. Place the chopped kiwi and the chopped orange. Add the remaining Koji Amazake Cheese Cream and smoothen the surface. Spread the rest of the sponge cake.
6.
Wrap it and chill it in the refrigerator for about an hour to let it blend in.
