Butterfly cake is a light, fragrant and incredibly airy fruit dessert. Due to its simplicity of preparation, it can serve not only as a decoration for a festive table, but also be an everyday delicacy.
It is necessary
-
- To prepare the dough:
- chicken egg - 4 pieces;
- granulated sugar - 150 grams;
- vanillin - 25-30 grams;
- butter - 50-70 grams;
- baking powder for dough - 25-30 grams;
- flour - 70 grams;
- zest of 1 orange;
- cognac - 150 milliliters.
- To prepare the cream:
- sweet curd mass with dried apricots - 500 grams;
- black currant jam - 4 tablespoons;
- fat sour cream - 250 milliliters;
- icing sugar - 50 grams.
- Fruits and berries for decoration:
- kiwi - 1 piece;
- tangerine - 1 piece;
- strawberries - 4 pieces;
- cherry - 2-4 pieces.
Instructions
Step 1
To prepare the dough, carefully separate the yolks from the whites. Combine yolks with 70 grams of sugar, vanilla sugar and orange zest, then add softened butter and beat thoroughly with a mixer. Beat the whites with the remaining sugar separately, combine with the yolks and butter, mix gently, add the flour sifted with baking powder. Mix thoroughly.
Step 2
Pour the dough into a round shape and flatten. Bake the sponge cake in a preheated 180-200 degrees oven for about 50-60 minutes. Cool it down.
Step 3
Remove the chilled biscuit from the mold, cut into two semicircles and place on the dish with the rounded sides facing each other. Saturate the biscuit with cognac.
Step 4
To prepare the cream, combine sour cream with curd mass and vanilla sugar, beat everything well with a mixer. Set aside a small part of the cream and mix with the jam. Put the white cream on the biscuit, smooth out, and put the pink cream in a pastry bag and draw a butterfly in the middle of the cake.
Step 5
Wash fruits and berries, dry, cut and place randomly on the wings of the butterfly.
