Butterfly cake

Butterfly Cake with Vanilla and Chocolate Cream

I propose a delicious and playful recipe, perfect for celebrating special moments. This butterfly cake with vanilla and chocolate cream is not only a treat for the taste buds but also a true work of art that will impress everyone. Here’s how you can prepare it step by step!

Total time: 1 hour 5 minutes (25 minutes baking, 40 minutes preparation and decoration)
Number of servings: 8-10

Ingredients:

For the sponge:
- 6 large eggs
- 6 tablespoons of sugar
- 6 tablespoons of flour
- 1 teaspoon baking powder

For the filling cream:
- 500 ml vegetable whipped cream
- 300 ml cold milk
- 1 packet of Ole vanilla cream
- 1 packet of Ole chocolate cream

For decoration:
- Kiwi, apples, chocolate figures (if available)
- Cereal flakes
- Grapes

Preparation:

Step 1: Preparing the sponges
Start by separating the egg whites from the yolks. In a large bowl, beat the egg whites with a mixer on medium speed until frothy. Gradually add the 6 tablespoons of sugar, continuing to mix until the sugar is completely dissolved and you achieve a firm meringue. This is the secret to a fluffy sponge!

Step 2: Incorporating the yolks
Add one yolk at a time, gently mixing after each, with a spatula or with the mixer on low speed. It is important not to overmix to preserve the air in the egg whites.

Step 3: Flour and baking powder
Sift the flour together with the baking powder. Add the flour mixture to the egg mixture, gently folding with a spatula to maintain the fluffy texture.

Step 4: Baking
Prepare a cake pan (preferably with a removable bottom) and grease it with a little butter or oil. Pour the batter into the pan and level the surface. Bake in a preheated oven at 180 degrees Celsius for about 25 minutes. The sponge is ready when it is firm to the touch and a toothpick inserted in the center comes out clean. After baking, let it cool completely on a rack.

Step 5: Preparing the creams
While the sponge cools, prepare the two creams. In two bowls, add 150 ml of cold milk and 250 ml of vegetable whipped cream to each bowl. In one bowl, add the packet of Ole vanilla cream, and in the other, the packet of Ole chocolate cream. Whip each cream until fluffy and well combined. Taste each cream; you can adjust the sweetness by adding a little sugar if necessary.

Step 6: Assembling the cake
Once the sponge has cooled, carefully cut it horizontally into two equal parts. Choose a syrup to moisten the first part of the sponge. I recommend pineapple juice, but you can also use a fruit syrup or even a simple sugar syrup with water.

Place the first part of the sponge on a platter and moisten it with syrup, then spread the chocolate cream evenly. Cover with the second part of the sponge, moistening it as well.

Step 7: Decorating the cake
To create the butterfly shape, cut the cake lengthwise in half, then rotate each half to form the wings. Use the vanilla cream to cover the cake. Let your imagination run wild with decoration! You can use kiwi, apples, cereal flakes, or chocolate figures to bring your butterfly cake to life.

Useful tips:
- Make sure the sponge is completely cool before cutting it, otherwise it will crumble.
- If you want a moister cake, you can add more syrup.
- Instead of vegetable whipped cream, you can use dairy whipped cream, but make sure it is well whipped.

Nutritional information (per serving):
- Calories: approximately 350 kcal
- Fat: 20 g
- Carbohydrates: 30 g
- Protein: 5 g

Variations:
- You can add ground nuts or almonds to the sponge for a richer flavor.
- Instead of Ole creams, you can try making a mascarpone cream with whipped cream and powdered sugar.

The story of this butterfly cake is that it was created with love to celebrate moments of joy. It is a versatile recipe that can be adapted according to preferences, but it will certainly bring smiles to the faces of loved ones. So, gather your ingredients and let your imagination soar, just like a butterfly! Enjoy your meal!

 Ingredients: 6 tablespoons of sugar, 6 tablespoons of flour, 1 teaspoon of baking powder, 500ml of whipped cream, 300ml of cold milk, 1 packet of vanilla cream, 1 packet of chocolate cream, decoration: kiwi, apples, chocolate figurines (better than mine :))), cereal flakes, grape berries.

 Tags:  cake butterfly cake