To make the basic sponge cake: Crack the eggs into a mixing bowl and beat until foamy, then gradually add the sugar. Sift in the flour. Add 2 tablespoons of pandan juice and mix well. Slowly pour in the melted butter while mixing. Grease and line a cake pan with parchment paper, pour in the batter, and tap the pan to even out the batter.

Preheat the oven to 445°F (230°C) for 10 minutes. Bake for about 25 minutes, or until done.

For the cream: Keep the heavy whipping cream and sour cream cold. Whip the heavy cream until stiff peaks form. Whisk the sour cream by hand until smooth, then fold it into the whipped cream. Soak the gelatin in water to bloom. Warm the milk and pour it over the white chocolate to melt it, then add the powdered sugar. Gradually add this mixture to the cream, mixing until smooth. Finally, slowly add the gelatin, stirring gently and evenly so it doesn't clump.

Wash and prepare the fruit. Use cutters to make flower shapes from the fruit for decoration. Thinly slice any leftover fruit to layer inside the cake. Once the cake has cooled, slice it thinly and trim the edges for a neat look. Place the first thin layer of cake into the pan.

Mix the syrup with the rum and lightly brush it over the cake layer. Spread a layer of cream, then add a layer of fruit, followed by another layer of cream and a second thin layer of cake. Continue layering cream, fruit, and cake until all are used. For the sides, when adding the first layer of cream, line the edges with kiwi slices.

After the second cake layer, start arranging the fruit flowers (mango, grapes, strawberries, and mandarin orange) with the cut side facing the pan, so the flower shapes show when unmolded. Finish layering the cake and fruit. For the top, spread a layer of cream and arrange the remaining fruit decoratively.

Once finished, refrigerate the cake for about 5 hours until the cream is fully set, then remove the cake from the pan.