Butterfly Cake

Step-by-step preparation

Cooking time: 6 hr

1. STEP 1

   

   How to make a butterfly cake? Prepare the necessary ingredients. First, bake the sponge cake. To do this, separate the yolks from the whites. Leave the yolks in their shells or place them in separate containers. Beat the whites until fluffy. Without ceasing to beat, add vanilla sugar and regular sugar in parts to the whites. Beat the whites until they form a white fluffy foam and, again without ceasing to beat, add the yolks, rum essence and lemon zest one at a time.

2. STEP 2

   

   Add baking powder and starch to the flour and mix. Sift the flour mixture 2-3 times. Add flour to the whipped egg whites in portions, stirring each time with a spatula from bottom to top. Line the pan with parchment. Do not lubricate the sides of the mold with anything. Pour the dough into the pan and tap the pan a little on the counter to level it out. Bake the sponge cake at 180 degrees for about 40 minutes. Leave the finished biscuit in the switched off oven for half an hour.

3. STEP 3

   

   While the cake is cooling, prepare the syrup. Pour water over sugar and boil for a couple of minutes until the sugar is completely dissolved.

4. STEP 4

   

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

5. STEP 5

   

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

6. STEP 6

   

   Fold the workpiece in half and cut out the shape along the drawn arc.

7. STEP 7

   

   Cut the circle in half to the opposite edge.

8. STEP 8

   

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

9. STEP 9

   

   Cut off the top of the cooled cake. Set the top aside, it will come in handy later.

10. STEP 10

    

    Place a template on the crust and cut the crust along it. Place the scraps toward the top of the crust.

11. STEP 11

    

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

12. STEP 12

    

    Mix gelatin with water and leave to swell.

13. STEP 13

    

    Now beat the cream with half the powdered sugar using a mixer.

14. STEP 14

    

    Whip the cream until it becomes fluffy and light. Place the whipped cream in the refrigerator.

15. STEP 15

    

    Bring the milk to a boil over medium heat. Wash and dry the strawberries and cut them into small pieces.

16. STEP 16

    

    Add hot boiled milk to the swollen gelatin and mix well until the gelatin is completely dissolved. Leave the milk and gelatin to cool.

17. STEP 17

    

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

18. STEP 18

    

    Using a strainer, add milk and gelatin to the whipped cottage cheese.

19. STEP 19

    

    Beat the curd mass with a mixer.

20. STEP 20

    

    Gently and thoroughly mix the whipped cottage cheese with the whipped cream from bottom to top.

21. STEP 21

    

    Cut the bananas like strawberries into small cubes.

22. STEP 22

    

    Grind the biscuit scraps in any convenient way.

23. STEP 23

    

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

24. STEP 24

    

    Set aside some of the cream to coat the top of the cake.

25. STEP 25

    

    Carefully add bananas and strawberries to most of the cream so that no juice gets in.

26. STEP 26

    

    Gently mix the cream and fruit with a spatula.

27. STEP 27

    

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

28. STEP 28

    

    Do the same with the rest of the cakes, placing them on top of each other.

29. STEP 29

    

    Form the head and abdomen from the cream dough. Place them in place and cover with cream.

30. STEP 30

    

    From the same creamy biscuit dough, form a body and place butterflies on top.

31. STEP 31

    

    Cover the cake with the cream specially reserved for this purpose and place it in the refrigerator to harden.

32. STEP 32

    

    While the cake is hardening in the refrigerator, use melted chocolate to draw eyes, a mouth and antennae for the butterfly on the parchment and place it in the refrigerator for the chocolate to harden.

33. STEP 33

    

    Prepare the custard. Read how to make it at the end of the recipe. Divide the finished cream into 5 parts. Most of it is white cream to cover the whole cake and decorate the sides. The smaller part is tinted with brown cream to decorate the body. And three approximately equal parts of yellow, blue and pink cream to decorate the wings. You can use any colors you wish.

34. STEP 34

    

    Lightly brush the top of the cake with white cream.

35. STEP 35

    

    Using a bag and a toothed tip, decorate the sides of the cake with white frosting.

36. STEP 36

    

    Use the star tip to decorate the body of the butterfly.

37. STEP 37

    

    Use yellow buttercream to make a border around the base of the cake and along the top edge.

38. STEP 38

    

    Use pink cream to draw the outline of the wings.

39. STEP 39

    

    Use blue and yellow cream to draw a pattern on the wings.

40. STEP 40

    

    Decorate the cake with pastry beads.

41. STEP 41

    

    Attach antennae, eyes and mouth to the butterfly. Bon appetit!

Comments on the recipe

Christmas tree

08.09.2023

4.7

Well done author! The cake is very cool! I also found a Ladybug cake, maybe someone will need the recipe.

Julia

08.09.2023

4.9

You made a very beautiful butterfly. Thank you very much for describing what attachments you used to make the pattern on the cake.