Diplomat Butterfly Cake

Butterfly Diplomat Cake: A Delicacy with an Unforgettable Taste

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 4 hours (including cooling time)
Number of servings: 12

Welcome to the sweet world of cakes! Today, I will guide you step by step in making a Butterfly Diplomat Cake, a recipe that is not only a true delight for the taste buds but also a joy for the eyes. This cake is perfect for special occasions or simply to add a touch of happiness to ordinary days. The inspiration for this cake comes from the tradition of fruit desserts, combined with a soft meringue texture and a delicious cream.

Necessary ingredients:

*For the sponge:*
- 5 eggs (separated into whites and yolks)
- 5 tablespoons sugar
- 3 tablespoons oil
- 5 tablespoons flour
- 1 vanilla essence
- 1 teaspoon baking powder

*For the cream:*
- 5 yolks
- 100 g sugar
- 220 ml milk
- 1 liter liquid cream (recommended La Dorna)
- 30 g gelatin
- 1 can of pineapple compote
- 3 mandarins

*For soaking:*
- Juice from fruits and from the pineapple compote

*For decoration:*
- 750 ml liquid cream
- Pineapple
- Mandarins
- Grapes

Step 1: Preparing the sponge

1. Start by preheating the oven to 180°C (medium heat). It is essential to have a well-heated oven to achieve a fluffy sponge.
2. In a large bowl, beat the egg whites with a pinch of salt until stiff peaks form, almost like meringue. Gradually add the sugar, continuing to mix until you achieve a glossy foam.
3. In another bowl, mix the yolks with the oil and vanilla essence, as if you were making mayonnaise. This step will add a rich flavor to the cake.
4. Pour the yolk mixture over the egg white foam and gently fold together.
5. Sift the flour along with the baking powder and incorporate them into the mixture, mixing carefully to avoid losing air.
6. Pour the obtained batter into a baking pan (24 cm diameter) lined with parchment paper. Bake for 25 minutes or until the sponge turns golden. Check with a toothpick: if it comes out clean, the sponge is ready.
7. Allow the sponge to cool completely in the pan.

Step 2: Preparing the cream

1. Hydrate the gelatin in 100 ml of cold water, following the instructions on the package.
2. Cut the pineapple and mandarins into small cubes, then place them in a sieve to drain excess juice.
3. In another bowl, whisk the yolks with the sugar until it becomes a smooth cream. Gradually add the milk, continuing to mix.
4. Place the mixture over low heat, stirring continuously, until it thickens, being careful not to let it stick to the bottom of the pot. If you wish, you can use the bain-marie method for better heat control.
5. When the mixture is ready, let it cool slightly, then add the hydrated gelatin and mix well.
6. Once the cream has cooled completely, fold in the whipped cream, pineapple cubes, and mandarins. This will make the cream light and full of flavor.

Step 3: Assembling the cake

1. Cut the sponge into two equal parts using a sharp knife. This will help you achieve even layers.
2. Place the first sponge layer in a removable ring, then soak it with the juice from the pineapple compote.
3. Pour the cream on top and level it off. Cover with the second sponge layer, which should also be soaked.
4. Refrigerate the cake for at least 3 hours, or until the cream has set completely.

Step 4: Decorating the cake

1. Once the cake has set, remove the removable ring. Cut the cake in half, then place the two halves back to back to form the butterfly wings.
2. Whip the remaining liquid cream and cover the cake with a generous layer of cream.
3. Decorate with slices of pineapple, mandarins, and grapes, letting your imagination soar. This step adds a playful and vibrant touch to the cake.

Useful tips:

- You can also add the egg whites from the 5 yolks to the cream for a richer texture. If you prefer to avoid them for health reasons, that's perfectly fine.
- Use fresh and high-quality cream to achieve the best flavor and texture.
- If you want to add a chocolate note, you can incorporate some chocolate chips into the cream.

Nutritional information:

This Butterfly Diplomat Cake is a delight that can have approximately 350-400 calories per serving, depending on the ingredients used and the serving sizes. It is rich in protein due to the eggs and cream, while the fruits add a boost of vitamins and minerals.

Frequently asked questions:

1. Can I use other fruits to customize the cake?
Yes, you can experiment with seasonal fruits or your favorite fruits, such as strawberries or kiwi.

2. How can I make the cake healthier?
Replace sugar with a natural sweetener, use whipped cream made from coconut milk, and add more fresh fruits.

3. How long can the cake be kept in the fridge?
The cake can be kept in the fridge for 3-5 days, well covered to prevent drying out.

4. What drinks pair well with this cake?
The Butterfly Diplomat Cake pairs wonderfully with a fruit tea or a glass of prosecco for a festive combination.

Now that you have all the necessary information, are you ready to start cooking? The Butterfly Diplomat Cake is more than just a recipe – it’s an opportunity to create sweet memories with your loved ones. Of course, don’t forget to share the final result with family and friends, because, as they say, joy is greater when shared!