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Butterfly cake

Cooking recipes / Top Picks / Homemade cakes

12 servings
6 hours

Dark chocolate - 50 gr, Food coloring - 10 gr, Cocoa powder - 2 tbsp, Confectionery sprinkle - 15 gr, Eggs - 7 pcs., Sugar - 7 tbsp, Wheat flour - 7 tbsp, Starch - 1 tbsp, Baking powder - 1 tea, Rum - 1 table, Lemon zest - 3 table, Cream - 350 ml, Cottage cheese - 600 gr, Milk - 100 ml, Gelatin - 3 tbsp, Powdered sugar - 250 gr, Strawberry - 250 gr, Bananas - 2 pcs., Sugar - 130 g, Water - 120 ml, Sugar - 1.5 pack., Salt - 0.5 tea liters, Vanilla sugar - 1 pack., Water - 80 ml, citric acid - 0.5 tea liters, egg whites - 5 pcs.

How to make a butterfly cake? Prepare the necessary ingredients. Bake the biscuit first. To do this, separate the yolks from the proteins. Leave the yolks in the shells or arrange them into separate containers. Whisk the whites until full foam. Do not stop whisking, add vanilla sugar and parts of ordinary sugar to the proteins. Whisk the whites until white, fluffy foam and, again, without stopping whisking, add one yolk each, a rum essence and lemon zest.

Add baking powder and starch to the flour and mix. sift the flour mixture 2-3 times. In portions, add the flour to the whipped proteins, stirring each time with a spatula in bottom-up movements. Line the shape with parchment. Do not lubricate the sides of the form. Pour the dough into the tin and tap a little with the tin on the table to level it out. Bake the biscuit in preheated to 180 degrees for about 40 minutes. Leave the finished biscuit in the oven turned off for half an hour.

While the corge cools, make the syrup. Pour the sugar over the water and boil for a couple of minutes until the sugar dissolves completely.

Prepare the butterfly template. To do this, circle the shape in which the cake was baked with a pencil on paper.

Cut out the circle and mark the middle on it. Step a little down from the center and draw an arc from this point, as in the photo.

Bend the workpiece in half and cut the shape into a drawn arc.

Cut the circle in half to the opposite edge.

On the template, you can also outline the future cream pattern that will be on the wings of the butterfly.

Cut the top off the cooled bark. Put the top aside, it will still come in handy.

Put the template on the cake and cut the cake into it. Lay the trimmings to the top of the bark.

The biscuit base for butterfly wings is ready. Cut the resulting wings along into three parts.

Stir the gelatin with water and leave to swell.

Now with a mixer, whisk the cream with half the icing sugar.

Whisk the cream until it is airy and light. Send the whipped cream to the fridge.

Put the milk on a medium heat. Wash and dry the strawberries and cut them into small pieces.

Add the hot boiled milk to the swollen gelatin and mix well until the gelatin dissolves completely. Set aside the milk with the gelatin to cool.

Add the remaining half of the powder to the curd and grind well with a mixer.

Through the strainer, add milk with gelatin to the whipped curd.

Beat the curd mass with a mixer.

Stir gently and thoroughly from bottom to top the whipped curd with the whipped cream.

Cut the bananas in the same way as strawberries in small cubes.

Grind the biscuit trimmings in any convenient way.

Add a little cream to the crushed trimmings and mix. The resulting dough-like mass will be used for the head and body of the butterfly.

Set aside part of the cream to coat the cake on top.

Gently add bananas and strawberries to most of the cream to keep the juice out.

Gently stir cream and fruit with a spatula.

You can start assembling the cake. Soak the two lower wing cakes with syrup and coat with cream.

Do the same with the rest of the corjas by putting them on top of each other.

Form the head and abdomen from the cream dough. Place them in your seats and coat them with cream.

From the same cream-biscuit dough, blind the bodies and place butterflies on top.

Coat the cake with the cream specially left for this and send it to the refrigerator to set.

While the cake freezes in the fridge, draw melted chocolate on parchment eyes, mouth and butterfly tendrils and send to the fridge to set the chocolate.

Make the custard. How to make it, read at the end of the recipe. Divide the finished cream into 5 parts. Most of it is white cream to coat the whole cake and garnish the sides. The smaller part is tinted into a brown cream to decorate the body. And three roughly identical pieces of yellow blue and pink cream to decorate the wings. You can use any color you want.