Butterfly cake

Name: Butterfly cake - Geta O.
Ingredients: 4 eggs; 200 g sugar; 1 packet vanilla sugar; 150 g flour; 50 g starch; 1 packet baking powder; 1 tablespoon cocoa. For the cream: 1 packet lemon; flavored pastry cream; 1 packet vanilla sugar; 500 g mixed fruits: bananas; oranges; cherries; apples; canned grapes; 2 packets transparent gelatin.

Dessert - Butterfly cake by Geta O. - Recipia

I first made the butterfly cake for my sister after seeing the recipe in a magazine. I loved the idea of a cake with a cocoa base, lemon cream, and fruit on top, and the butterfly shape makes it perfect for a birthday or a simple surprise. The base is prepared quite quickly, but it needs to cool before cutting and assembling. Quick Info Total time: about 1 hour and 30 minutes, not including the exact cooling time for the base Preparation time: not specified in the original recipe Baking time: about 15 minutes Cooling time: 1 hour after assembly Servings: number not specified; portioned according to the size of the butterfly and desired slice Difficulty: medium Recipe type: cake with lemon cream, fruit, and cocoa base Ingredients For the base 4 eggs 200 g sugar 1 packet vanilla sugar 150 g flour 50 g starch 1 packet baking powder 1 tablespoon cocoa For the cream and decoration 1 packet lemon-flavored cake cream 1 packet vanilla sugar 500 g mixed canned fruit: bananas, oranges, cherries, apples, and grapes 2 packets clear gelatin Preparation method 1. Separate the egg yolks from the whites. Place the yolks in a bowl and beat them together with 4 tablespoons of water, 150 g of sugar, and the vanilla sugar. Beat the mixture until it becomes frothy and lighter in color. 2. In another bowl, beat the egg whites until foamy. Gradually add the remaining sugar and continue mixing until the foam becomes firm. 3. Mix the flour with the starch, baking powder, and cocoa. It is important for the dry ingredients to be evenly distributed so that the base has the same texture throughout. 4. Pour the beaten yolks over the flour mixture and mix until combined. Then gently fold in the egg whites, stirring from the bottom up. Do not mix aggressively, as the egg white foam needs to remain airy. 5. Pour the batter into a greased and lined baking pan. Bake the base in a preheated oven for about 15 minutes. The original recipe does not specify the oven temperature, so the time should be considered as a guideline and checked according to your oven. 6. When the base is baked, remove it from the pan and take off the baking paper. Allow it to cool completely before cutting. If it is still hot, it may break more easily. 7. Draw the shape of a butterfly on a piece of paper and cut out the outline. Place the template over the base and cut with a sharp knife, following the shape. In the original recipe, after cutting, two butterfly bases are used, with cream placed in between. 8. Prepare the lemon-flavored cake cream according to the instructions on the packet. Also use the packet of vanilla sugar indicated in the ingredients, as mentioned for that cream. 9. Spread the cream over the first butterfly base. Place the second base on top and gently press down to secure it without pushing all the cream out the sides. 10. Cover the top and sides of the cake with the remaining cream. Smooth it out as evenly as possible, then arrange the fruit on top in the desired shape. The mix of fruits can be arranged to follow the wings and body of the butterfly, as shown in the recipe image. 11. Prepare the two packets of clear gelatin according to the instructions on the package. Carefully pour the gelatin over the fruit to set them and cover the surface of the cake. 12. Refrigerate the cake for 1 hour. After this time, it can be served. Why I make this recipe often The cake has a unique appearance without requiring complicated decoration. The shape is achieved with a simple template, and the combination of cocoa base, lemon cream, and fruit makes it suitable for a birthday dessert. Additionally, the cream and fruit can cover any small imperfections of the cut base. Tips and variations Tips Let the base cool before cutting. A warm base is more fragile and can deform when cutting. For the butterfly shape, use a sharp knife and cut gradually along the template's outline. There is no need to press too hard. The egg whites should be incorporated at the end with gentle bottom-up movements. This step helps maintain a fluffier texture for the base. The fruit should be arranged before pouring the gelatin. Once the gelatin starts to set, the decoration cannot be adjusted as easily. Both the cream and gelatin are prepared according to the instructions on the package. The packets may have different instructions, and the recipe does not specify the amounts of liquid needed for them. Substitutions The fruits mentioned in the recipe are bananas, oranges, cherries, apples, and canned grapes. If the mixed canned fruit is already prepared, you can use it as is, maintaining the total amount of about 500 g. The cream used is lemon-flavored cake cream. It is not recommended to substitute it with a different type of cream in the original recipe, as the final taste relies on the contrast between lemon and fruit. Variations The butterfly shape can be adapted in size, depending on the baking pan and the drawn template. It is important that the template fits on the base and allows for cutting clear edges. The decoration can be arranged differently using the same canned fruits. You can place the fruits in distinct areas on the wings or mix them, depending on the desired appearance. If you are making the cake for a simple occasion, you can leave it with a less tidy decoration. If the butterfly shape is well-defined, the cake will be easily recognizable even without additional decorative elements. Serving ideas Serve the cake cold, after the gelatin has set. It cuts more cleanly if it has been in the refrigerator long enough, and the cream remains more stable between the layers. Portion the cake horizontally, so that each slice contains base, cream, and fruit. Since the shape is irregular, the slices from the center may be larger than those from the edges. Frequently asked questions Can I use a different baking temperature? The original recipe only mentions that the base is baked in a preheated oven for about 15 minutes, without specifying the temperature. Follow the temperature you usually use for a base of this type and check the base according to your oven. Do not extend the baking time unnecessarily, as the thin base can dry out. When can I cut the butterfly-shaped base? After it has completely cooled. The baking paper is removed after baking, and then the base is set aside until it can be cut without breaking. What should I do if I don't have a butterfly template? The shape can be drawn directly on a piece of paper, then cut out and used as a template. The recipe does not impose a specific size; the template just needs to fit on the baked base. Can I prepare the cake a day in advance? Yes, the cake can be prepared in advance and kept in the refrigerator. The fruit and gelatin must be well set before serving, and the cake should be kept in the fridge until it is time to portion it. Why is gelatin put over the fruit? Clear gelatin sets the fruit on the surface of the cake and forms a layer that keeps them in place. It is prepared exactly according to the instructions on the package. Nutritional values The values below are estimates and may vary depending on the type of cake cream, the amount of sugar in the clear gelatin, and the proportion of fruit in the can. For a portion calculated roughly at 10 slices, one slice may have approximately: 250–320 kcal 4–6 g protein 40–50 g carbohydrates 7–11 g fats The amount of sugar is mainly influenced by the 200 g used in the base, the sugar in the cake cream, and the syrup or canned fruit. These figures do not represent an exact analysis, but rather an estimate for one slice of cake. Storage and reheating Keep the cake in the refrigerator, covered, until serving. The cream, fruit, and gelatin do not store well at room temperature for long periods. The cake is consumed cold and is not reheated. For better appearance and texture, it is recommended to slice it directly from the refrigerator.

Butterfly cake

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