Butterfly cake

Butterfly Cake

Preparation time: 30 minutes
Baking time: 15-20 minutes
Total time: 50 minutes
Number of servings: 8-10

Welcome to the world of desserts that bring joy and smiles! Today, I'm going to present you with a wonderful recipe for Butterfly Cake, a delicious combination of fluffy tops, fine cream and fresh fruit. This cake is not only a delight for the taste buds, but also a real work of art for the eyes, perfect for any special occasion or simply to spoil your family.

The origins of butterfly cake are fascinating. This recipe has evolved over the years, inspired by the tradition of creating decorative desserts for holidays and special events. The butterfly shape symbolizes beauty and transformation, bringing a touch of magic to every dish.

Ingredients

For the batter:
- 2 eggs
- 2 tablespoons sugar
- 2 tablespoons flour
- 1 tablespoon oil
- 2 tablespoons water
- Vanilla essence
- Baking powder

For the cream
- 2 eggs
- 2 tablespoons sugar
- 2 tablespoons flour
- 200 ml water
- 2 tablespoons cream
- 1 sachet gelatine
- Vanilla essence
- 350 ml liquid cream
- 2 bananas
- 2 oranges
- Kiwifruit
- Raisins

To garnish:
- Whipped cream
- Kiwi
- Orange
- Chocolate covered puffs

Preparation

Step 1: Prepare the cream
Start by preparing the cream as it will need time to cool. Mix the eggs and sugar in a bowl until frothy. Then add the flour and water, stirring continuously to avoid lumps. Transfer the mixture to a small saucepan and place over medium heat. Stir constantly to prevent sticking until the cream thickens (about 5-7 minutes). Once you have a creamy consistency, take the saucepan off the heat, allow the cream to cool slightly, then add the cream and vanilla essence.

Step 2: Activate the gelatine
Prepare the gelatine according to the instructions on the packet, then add it in a thin stream to the cooled cream. Stir well to incorporate the gelatine.

Step 3: Whip the whipped cream
In a separate bowl, whip the liquid cream until stiff. Carefully fold the whipped cream into the previously prepared cream, stirring with a spatula to keep aerated.

Step 4: Prepare the meringue
Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until frothy, then add the sugar in a drizzling, continuing to mix. Stir in the yolks, oil, water, flour, baking powder and vanilla essence. Mix until smooth.

Step 5: Baking the pastry
Line a baking tray with baking paper and pour in the batter. Bake in a preheated oven at 180°C for 15-20 minutes or until golden brown and pastry has passed the toothpick test. Leave to cool completely.

Step 6: Assemble the cake
Once the cake has cooled, cut it in half. Turn the two halves upside down, forming wings. Drizzle each layer with a syrup of water and sugar (optional), then add a layer of cream, followed by the diced fruit (banana, orange, kiwi). You can add raisins for extra flavor. Continue with another layer of cream and fruit, then finish with a final layer of cream.

Step 7: Decorating
Decorate the cake with whipped cream, fruit slices and chocolate-covered puffs for a playful look.

Practical tips
- Make sure all ingredients are at room temperature for optimal texture.
- A delicious alternative is to replace the fresh fruit with canned peach or pineapple for a different taste.
- Use a spatula to stir the whipped cream into the custard to keep it aerated and to achieve a light texture.
- If you want to make the cake the day before, you can store it in the fridge, covered with cling film, to intensify its flavors.

Nutritional benefits
This butterfly cake offers a combination of carbohydrates from the flour, protein from the eggs and cream, and vitamins and minerals from the fruit. It's also a healthier option than many other desserts, thanks to fresh fruit that adds fiber and antioxidants.

Calories: Approximately 250-300 calories per serving, depending on serving and ingredients used.

Frequently Asked Questions
1. Can I use a different type of flour?
Yes, you can use whole wheat or gluten-free flour, but the texture of the cake may vary.
2. How can I store the cake?
You can store the cake in the refrigerator for 2-3 days, covered to prevent drying out.
3. Can I substitute gelatine?
For a vegan version, you can use agar-agar or a fruit puree powder to thicken the cream.

Now it's time to get cooking! The butterfly cake is sure to become a favorite for you and your loved ones, bringing a smile to everyone's faces. Enjoy!

 Ingredients: For the base: * 2 eggs * 2 tablespoons of sugar * 2 tablespoons of flour * 1 tablespoon of oil * 2 tablespoons of water * vanilla essence * a pinch of baking powder For the cream: * 2 eggs * 2 tablespoons of sugar * 2 tablespoons of flour * 200 ml water * 2 tablespoons of sour cream * 1 packet of gelatin * vanilla essence * 350 ml liquid whipped cream * 2 bananas * 2 oranges * kiwi * raisins For decoration: * whipped cream * kiwi * orange * chocolate-coated puffed rice