Butterfly Cake with champagne cream and berries

Butterfly Cake with Champagne Cream and Berries If you're looking for a dessert recipe that will impress, the Butterfly Cake with Champagne Cream and Berries is the perfect choice! This cake is not only a delight for the taste buds but also a true visual spectacle on the festive table. With a fluffy sponge, a delicate champagne cream, and a vibrant berry jelly, this dessert is sure to be the star of any occasion. Let’s embark on our culinary journey! Total preparation time: 2 hours (including cooling time) Preparation time: 1 hour Baking time: 35-40 minutes Servings: 12 Ingredients For the sponge (26 cm diameter): - 8 eggs (at room temperature) - 250 g granulated sugar - 1 packet of vanilla sugar - 1 pinch of salt - 3 tablespoons oil (preferably sunflower oil) - 300 g flour - 1 teaspoon baking powder - Vanilla essence (optional) - Rum essence (optional) For the champagne cream: - 3 egg yolks - 3 tablespoons sugar - 400 ml champagne - 1 tablespoon cornstarch - Vanilla essence - 100 g white chocolate - 10 g gelatin or 2 g agar-agar - 350 g whipped cream For the berry jelly: - 600 g berries (frozen or fresh) - 5 tablespoons sugar - 10 g gelatin or 2 g agar-agar For the syrup: - 1 cup water - Sugar (to taste) - Rum essence For decoration: - 200 g whipped cream - 2 tablespoons cocoa powder - Remaining fruit puree from filling the cake - Candy decorations (stars, butterflies) Step by Step 1. Preparing the Sponge 1. Preparing the ingredients: Ensure the eggs are at room temperature. This step is crucial for achieving a fluffy sponge, as cold eggs can cause the batter to collapse in the middle. 2. Separating the eggs: Crack the eggs and separate the egg whites from the yolks. Place the egg whites in a large bowl and the yolks in another bowl. 3. Beating the egg whites: Add a pinch of salt to the egg whites and beat them with a mixer until stiff peaks form. After a few minutes, add the sugar and vanilla sugar, continuing to mix until the sugar is completely dissolved. 4. Incorporating the yolks: Add the yolks one at a time to the beaten egg whites, mixing constantly to achieve a homogeneous mixture. 5. Adding oil and flavors: Stop the mixer and add the oil, vanilla, and rum essences, mixing gently. 6. Folding in the flour: Sift the flour mixed with baking powder over the egg mixture, adding it gradually and folding gently with a silicone or wooden spatula. This will help retain air in the batter. 7. Baking: Pour the batter into a removable-bottom cake pan lined with parchment paper on the bottom and greased with oil on the sides. Bake in a preheated oven at 180°C for 35-40 minutes. Check with a toothpick to see if it’s done. 8. Cooling: Once the sponge is ready, turn off the oven and leave the door slightly ajar to avoid a sudden cooling. Once completely cooled, remove it from the pan and slice it horizontally into 3 layers. 2. Preparing the Champagne Cream 1. Yolks and sugar: In a bowl, mix the yolks with the sugar until creamy. 2. Adding ingredients: Add the cornstarch and champagne, mixing well. Transfer the mixture to a saucepan and cook over low heat, stirring continuously with a whisk to avoid lumps. 3. Incorporating the gelatin: Separately, dissolve the gelatin or agar-agar in 3 tablespoons of champagne. When the cream thickens, add the dissolved gelatin and vanilla essence. Allow to cool completely, stirring occasionally. 4. Whipping the cream: Once the cream has reached room temperature, fold in the whipped cream gently to achieve an airy consistency. Place the cream in the refrigerator to firm up slightly. 3. Preparing the Berry Jelly 1. Blending the berries: Place the berries in a blender and blend until you achieve a smooth puree. 2. Thickening the puree: In a saucepan, combine the berry puree with sugar and gelatin dissolved in 2-3 tablespoons of water. Cook over low heat for a few minutes until the mixture thickens. Strain through a sieve to obtain a smooth, seedless jelly. 3. Cooling: Allow the jelly to cool to room temperature. 4. Preparing the Syrup 1. Boiling the syrup: In a saucepan, boil the water with sugar until the sugar is completely dissolved. Turn off the heat and add the rum essence for extra flavor. 5. Assembling the Cake 1. Base layer: In the pan where you baked the sponge, place the first layer and generously soak it with syrup. 2. Adding jelly and cream: Spread the first layer with jelly and then add a layer of champagne cream. Continue with the second layer, repeating the process. 3. Covering the cake: The last layer of sponge should be lightly soaked, spread with jelly, and placed jelly-side down on the cake. Cover the cake with plastic wrap and refrigerate overnight. 6. Decorating the Cake 1. Unmolding the cake: Use a knife to detach the cake from the sides of the pan and turn it onto a large plate. 2. Shaping the butterfly: Use an A4 sheet of paper to cut out the shape of the butterfly. Place the template on the cake and carefully cut around the outline. 3. Decorating: Cover the cake with a thin layer of remaining champagne cream, and then create outlines with whipped cream mixed with a little fruit puree. Use cocoa powder to decorate the center of the butterfly, and you can cover the wings with the remaining fruit puree. Add candy decorations for an even more spectacular effect. 4. Serving: Keep the cake in the refrigerator until serving. You can accompany this dessert with a glass of champagne for a truly special celebration! Practical Tips - Ingredients at room temperature: Ensure the eggs are at room temperature for a fluffy sponge. The same goes for butter or other dairy ingredients. - Beating the egg whites: Make sure the bowl is clean and dry before beating the egg whites. Any trace of fat can prevent achieving a stiff foam. - Customizing the recipe: You can experiment with different types of fruit for the jelly or add additional flavors to the cream, such as fruit liqueurs or citrus essences. - Storing the cake: The cake keeps well in the refrigerator for a few days but is best enjoyed within the first 2-3 days. Nutritional Benefits This cake, although a dessert, can be considered a healthier choice compared to other cakes due to the use of natural ingredients like berries, which are rich in antioxidants and vitamins. Additionally, the whipped cream can be replaced with a lighter version, such as cooking cream, to reduce calories. Frequently Asked Questions 1. Can I replace the champagne with something else? Yes, you can use fruit juice or sparkling water for a non-alcoholic version. 2. How can I make the cake gluten-free? Replace wheat flour with a gluten-free flour, such as almond or rice flour. 3. Is it possible to make the cake a day in advance? Absolutely! The cake keeps well in the refrigerator and can be made a day before serving. Whether you're hosting a birthday party, an anniversary, or simply want to indulge in a delicious dessert, this Butterfly Cake with Champagne Cream and Berries will not disappoint. Happy baking, and don’t forget to share your creation with loved ones! Enjoy!

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