Butterfly Cake with Champagne Cream and Berries

Name: Butterfly Cake with Champagne Cream and Berries - Dochia C.
Ingredients: Base of 26 cm: 8 eggs; 250g sugar; 1 packet of vanilla sugar; a pinch of salt; vanilla essence; rum essence; 3 tablespoons of oil; 300g flour; 1 teaspoon baking powder. Champagne cream: 3 egg yolks; 3 tablespoons of sugar; 400ml champagne; 1 tablespoon cornstarch; vanilla essence; 100g white chocolate; 10g gelatin or 2g agar; agar; 350g whipped cream. For the berries: 600g berries (I had frozen ones from Lidl); 5 tablespoons of sugar; 10g gelatin or 2g agar; agar. For the syrup: 1 cup of water; sugar depending on how sweet you want the syrup; rum essence. For decoration: 200g whipped cream; 2 tablespoons cocoa; the leftover fruit puree from filling the cake; a few tablespoons of reserved champagne cream for flavor; star; shaped candy decorations; butterfly; shaped candy decorations.

Desert - Butterfly Cake with Champagne Cream and Berries by Dochia C. - Recipia

To prepare a fluffy sponge cake with champagne cream, it is essential to follow each step carefully. We start with the preparation of the sponge, where the eggs need to be at room temperature. If they are cold, the risk is that the sponge will sink in the middle, which we do not want. We separate the eggs, and we beat the egg whites with a pinch of salt until foamy. After a few minutes of mixing, we add the sugar and vanilla sugar, continuing to mix until the sugar is completely dissolved. Next, we incorporate the egg yolks, adding them one at a time, mixing continuously to achieve a homogeneous composition. Once we have obtained this base, we stop the mixer and add the oil, along with a little vanilla and rum essence, as I prefer, to reduce the intense egg flavor. We gently mix, then using a sieve, we start to incorporate the flour mixed with baking powder. It is important to do this gradually, in 2-3 batches, mixing with a silicone or wooden spatula, so as not to weigh down the dough. After obtaining a homogeneous dough, we pour the mixture into a 26 cm detachable cake pan, which we have lined with baking paper on the bottom, and greased the edges with oil and flour. We place the pan in the preheated oven and bake for 35-40 minutes, checking with a toothpick if the sponge is ready. After baking, we turn off the oven and leave the sponge inside, with the door slightly open, to avoid a sudden cooling. Once it has completely cooled, we remove it from the pan, using a knife to help, and cut it into three horizontally. We continue with the champagne cream, where we mix the egg yolks with the sugar, add the cornstarch and champagne, then transfer the mixture to the stove, stirring continuously with a whisk. Separately, we mix 3 tablespoons of champagne with agar-agar, and when it has dissolved, we add it to the champagne cream along with the vanilla. Once the cream has thickened, we let it cool completely, stirring occasionally. When it is cold, we mix it with the whipped cream and put it in the refrigerator. For the berry jelly, we blend the thawed berries, then we put the obtained paste in a pot, adding the sugar and the agar-agar dissolved in a few tablespoons of water. We let it cook for a few minutes, and then we strain the mixture through a sieve to obtain a fine jelly. We let it cool to room temperature. We prepare a simple syrup from water and sugar, which we let boil until the sugar dissolves, then we add the rum essence. For assembling the cake, we place the first layer of sponge in the pan we baked in, soak it, spread jelly on it, and add a layer of champagne cream. We continue with the second layer, repeating the process, and for the last layer, we lightly soak it and spread jelly on it, being careful to place it with the jelly side down. We cover the cake with plastic wrap and leave it in the refrigerator overnight. For decoration, we remove the cake from the pan and, using a plate, carefully turn it over. With the help of an A4 sheet of paper, we draw the shape of a butterfly, cut it out, and place it in the center of the cake. We gently cut the sponge into the desired shape. We cover the cake with a thin layer of champagne cream and decorate with fruit puree, whipped cream, and candies. We refrigerate the cake until serving. Enjoy your meal!