Butterfly cake

Name: Butterfly cake
Ingredients: 8 egg whites (from 8 eggs); 1/4 teaspoon salt; 8 tablespoons sugar; 8 tablespoons flour; 1/2 packet baking powder; 2 eggs; 3 tablespoons sugar; 1 packet vanilla sugar; 2 vials vanilla essence; 3 tablespoons flour; 4 tablespoons starch; 500 ml milk; 500 g strawberries; 2 bananas; 2-3 mandarins or oranges

Dessert - Butterfly cake by Veta E. - Recipia

Butterfly cake with vanilla cream and fruit has two cake layers cut into wings, and their leftover edges make up the body in the middle. The cooked custard holds them together, while strawberries, bananas and citrus make a simple topping, with no icing or sugar paste. I like it best chilled, once the custard has set. Preparation: 30 minutes. Cooking: 55 minutes. Resting: 60 minutes. Total time: 145 minutes. Servings: 12. Approximately 170 kcal and 6 g protein per serving.

Ingredients

For the cake layers

8 egg whites (from 8 eggs)
1/4 teaspoon salt
8 tablespoons sugar
8 tablespoons flour
1/2 packet baking powder

For the custard

2 eggs
3 tablespoons sugar
1 packet vanilla sugar
2 vials vanilla essence
3 tablespoons flour
4 tablespoons starch
500 ml milk

For decorating

500 g strawberries
2 bananas
2-3 mandarins or oranges

Preparation

1. Heat the oven to 180°C and line a baking tray with parchment paper. 2. For the first cake layer, beat 4 egg whites with 1/8 teaspoon salt. Gradually add 4 tablespoons sugar and beat until stiff peaks form. 3. Fold in 4 tablespoons flour and 1/4 packet baking powder with a spatula. Spread the mixture in the tray and bake for 20 minutes, until lightly browned. Repeat steps 2 and 3 for the second cake layer. 4. Beat the 2 eggs with 3 tablespoons sugar, the vanilla sugar, vanilla essence, 3 tablespoons flour and the starch. Heat the milk in a saucepan; when it starts to boil, pour in the egg mixture in a thin stream, stirring continuously. Cook over low heat for 10-15 minutes, until the custard thickens. 5. Leave the cake layers and custard to cool for 60 minutes. Cut each layer into a wing shape, and use the leftover pieces for the butterfly's body. 6. Arrange the cake layers in the shape of a butterfly and spread the custard over them. Slice the strawberries, bananas and mandarins or oranges, and decorate the cake.

Notes

For decorating, choose firm strawberries and dry them well after washing; very soft ones leave juice on the custard. Mandarins separate easily into segments, but remove the seeds and pat the flesh dry if it's wet. Bananas darken after you cut them, so put them on the cake just before serving. Cold custard spreads more neatly, and fully cooled cake layers don't get soggy underneath. I make it a few hours before the meal; for 12 servings, I keep the two cake layers and don't try to squeeze them into a small tray. The cake keeps covered in the fridge for up to 3 days, and the fruit on top looks best on the first day. I serve it with black tea, without any sauce on the side. Oranges can replace the mandarins in the same quantity; the dessert contains eggs, gluten from flour and dairy.