Butterfly Cake with champagne cream and berries

Butterfly Cake with Champagne Cream and Berries

A special cake made with love for my little Alexandra, who turned one on August 1st! This cake is perfect for summer, being light and refreshing, with a delicious combination of flavors that blend the sweetness and tartness of berries. The delicate flavors of the champagne cream harmonize perfectly with the fruits, offering a memorable culinary experience. Let’s embark on our gastronomic adventure!

Preparation time: 60 minutes
Baking time: 40 minutes
Total time: 100 minutes
Servings: 12

Ingredients:

For the sponge:
- 8 eggs (make sure they are at room temperature)
- 250 g sugar
- 1 packet vanilla sugar
- A pinch of salt
- Vanilla extract (optional)
- Rum extract (optional)
- 3 tablespoons oil
- 300 g flour
- 1 teaspoon baking powder

For the champagne cream:
- 3 egg yolks
- 3 tablespoons sugar
- 400 ml champagne
- 1 tablespoon cornstarch
- Vanilla extract
- 100 g white chocolate
- 10 g gelatin or 2 g agar-agar
- 350 g whipped cream

For the berries:
- 600 g berries (preferably frozen)
- 5 tablespoons sugar
- 10 g gelatin or 2 g agar-agar

For the syrup:
- 1 cup water
- Sugar (to taste)
- Rum extract

For decoration:
- 200 g whipped cream
- 2 tablespoons cocoa powder
- Remaining fruit puree from filling the cake
- A few tablespoons of reserved champagne cream for flavor
- Star and butterfly candies for decoration

1. Preparing the sponge

Start by separating the eggs, making sure to use a clean bowl for the egg whites. Beat the egg whites with a pinch of salt until frothy. Gradually add the sugar and vanilla sugar while continuing to mix until the sugar is completely dissolved. This step is crucial, as a well-beaten meringue will make the sponge fluffy.

Add the egg yolks one by one, mixing continuously to incorporate them. Stop the mixer and gently fold in the oil and the vanilla and rum extracts (if desired).

Sift the flour with the baking powder and gradually add it to the mixture, folding gently with a spatula or silicone paddle. It’s important not to overmix, as this will keep the sponge airy.

Pour the batter into a 26 cm springform pan lined with parchment paper on the bottom and greased with a little oil on the sides, dusting with a bit of flour to prevent sticking. Bake in a preheated oven at 180°C for 35-40 minutes. Check for doneness with a toothpick.

When the sponge is ready, turn off the oven and leave the door slightly ajar to cool. This will prevent a sudden drop in temperature that could cause the sponge to collapse.

2. Preparing the champagne cream

In a saucepan, whisk the egg yolks with the sugar, then add the cornstarch and champagne. Transfer the saucepan to the stove and, stirring constantly with a whisk, cook until the cream thickens. It’s essential to keep stirring to prevent lumps from forming.

Separately, dissolve the agar-agar in 3 tablespoons of champagne and add it to the champagne cream along with the vanilla. Once the cream has thickened, let it cool completely, stirring occasionally to avoid a crust forming.

After the cream has cooled, gently fold in the whipped cream to maintain the airiness.

3. Preparing the berry jelly

Place the thawed berries in a blender and blend until you achieve a smooth puree. Transfer the puree to a pot, add the sugar, and the agar-agar dissolved in a little water or syrup. Cook over low heat, stirring constantly, until the puree thickens slightly. Straining it through a sieve will help you achieve a smooth jelly without seeds. Let the jelly cool.

4. Preparing the syrup

Combine the water and sugar in a saucepan and bring to a boil until the sugar is completely dissolved. Add the rum extract after removing from heat. This syrup will add moisture to the layers and a pleasant flavor.

5. Assembling the cake

In the pan where you baked the sponge, place the first layer of sponge. Generously soak it with the syrup, then spread a layer of jelly and a layer of champagne cream. Continue with the second layer of sponge, repeating the process. The top layer should be lightly soaked, covered with jelly, and placed jelly side down. Cover the cake with plastic wrap and let it chill in the refrigerator overnight. This step is essential to allow the flavors to meld.

6. Decorating the cake

Remove the cake from the pan, using a knife to loosen the edges. You can flip the cake onto a plate to transfer it without the pan. Use an A4 sheet of paper to cut out a butterfly shape. Place the paper on the cake and carefully cut to create the desired shape. Cover the cake with a thin layer of champagne cream and decorate with whipped cream mixed with cocoa powder for a pleasing contrast.

The butterfly wings can be spread with the remaining fruit puree. Add candies and other decorations for a splash of color and cheer.

Keep the cake in the refrigerator until you’re ready to serve it. It’s a dessert that will surely impress not only with its appearance but also with its refined taste!

Helpful tips:
- You can use other seasonal fruits to customize the cake.
- If you don’t have champagne, you can substitute with grape juice or another type of carbonated drink.
- The cake keeps well in the refrigerator, so you can prepare it a day in advance.

Nutritional benefits:
This cake is a lighter choice thanks to the berries, which are rich in antioxidants, vitamins, and minerals. Additionally, the champagne cream is an innovative way to add a sophisticated flavor without being overly sweet.

Calorie information:
Approximately, a serving of Butterfly Cake with champagne cream and berries contains about 350-400 calories, depending on the proportions of the ingredients used.

This cake is perfect for serving at birthdays, festive meals, or simply to celebrate beautiful moments with loved ones. I wish you success in making it and many sweet moments with your family!