Butterfly Cake - diplomat

Butterfly Cake - a sweet treat that will delight your senses

Who doesn't love a delicate cake that is not only a pleasure for the taste buds but also a true work of art? The Butterfly Cake, with its simple and economical base, combined with a light diplomat cream and fresh fruits, is the perfect choice for any occasion. This recipe will not only bring smiles to the faces of your loved ones but will also turn any meal into a festive moment.

Preparation time: 30 minutes
Baking time: 30 minutes
Cooling time: 3-4 hours
Number of servings: 12

The history of the Butterfly Cake is fascinating, inspired by the sweet traditions of various cultures, where cakes with creams and fruits have always been a symbol of joy and celebration. Whether it's for birthdays, weddings, or simply a gathering with friends, this cake is always welcome.

Necessary ingredients:

For the base:
- 2 eggs
- 1 cup sugar
- 1/2 cup milk
- 1/2 cup oil
- 2 cups flour
- 1 packet baking powder

For the diplomat cream:
- 1/2 cup sugar
- 1/2 cup milk
- 3 eggs
- 1/2 kg whipped cream
- 3-4 packets vanilla sugar
- 20 g gelatin, dissolved in 1/2 cup warm water or fruit juice (2 packets of Dr. Oetker gelatin)
- Fruits (pineapple, bananas, oranges - choose your favorites)

Step by step, let's begin the culinary adventure:

1. Preparing the base:
- Crack the two eggs into a large bowl. Add the sugar and mix for 2-3 minutes until the mixture becomes frothy and light in color.
- Incorporate the milk and oil. It’s best to add both at the same time to save time.
- Sift the flour together with the baking powder and gradually incorporate them into the wet mixture, stirring with a spatula or using a mixer on low speed until the composition becomes homogeneous.
- Pour the batter into a baking tray lined with parchment paper and bake in a preheated oven at 180°C for 30 minutes. Check if it is baked by inserting a toothpick in the center - if it comes out clean, the base is ready!

2. Preparing the diplomat cream:
- In a heat-resistant container, beat the eggs with the sugar over a double boiler. Continue to stir until the mixture thickens slightly, similar to a pudding.
- Add the milk and keep the mixture on the heat, stirring constantly, to avoid curdling the eggs. When it thickens, let it cool.
- Meanwhile, dissolve the gelatin in warm water, stirring well to avoid lumps.
- Whip the cream, being careful not to turn it into butter. Once the cream has cooled, add the dissolved gelatin and mix well. Then, incorporate the whipped cream and vanilla sugar, homogenizing everything with a spatula.

3. Assembling the cake:
- After the base has completely cooled, cut it in half horizontally. You can use a serrated knife to achieve an even cut.
- Prepare a tray with a cardboard covered with foil, cut into the desired shape (for example, with butterfly wings).
- Place the first half of the base in the tray and pour half of the diplomat cream. Add diced fruits (pineapple, bananas, oranges) on top of the cream.
- Cover with the remaining cream and place the second half of the base on top. Refrigerate the cake for a few hours to let the cream set.

4. Decorating the cake:
- After the cake has set, remove it from the tray. Spread a thin layer of butter on the two halves to stick them together.
- Cover the cake with fondant, which you can easily make from powdered sugar, water, and gelatin. Decorative details can include hearts or flowers made from fondant, and for a touch of magic, you can also sprinkle some "fairy dust" (lemon juice with sugar).
- Don’t forget to place a small doll or a cute ornament in the center of the cake for a playful look!

Useful tips:
- If you want to personalize the cake, you can add flavors to the cream, such as vanilla or rum essence.
- Instead of classic gelatin, you can experiment with fruit gelatin to add a different flavor note.
- The Butterfly Cake pairs perfectly with a fruit tea or sparkling wine, adding an extra touch of elegance to the moment.

Nutritional information:
A serving of Butterfly Cake has approximately 300-350 calories, depending on the amount of fruit and cream used. It is an excellent choice due to the fruit content, which brings vitamins and antioxidants.

Frequently asked questions:
- Can I use other fruits? Of course! Buy seasonal fruits or your favorites.
- How can I store the cake? It keeps well in the refrigerator for 3-4 days, covered with plastic wrap.
- What should I do if the base doesn’t rise? Make sure to use fresh flour and that the baking powder is not expired.

With each bite of the Butterfly Cake, you will feel as if you are celebrating a special occasion, and beautiful memories will remain in your heart. So put on your apron and let’s enjoy this delight together!

 Ingredients: Base - 2 eggs - 1 cup sugar - 1/2 cup milk - 1/2 cup oil - 2 cups flour - 1 packet baking powder. Diplomat - 1/2 cup sugar - 1/2 cup milk - 3 eggs - 1/2 kg whipped cream - 3-4 packets vanilla sugar - 20 g gelatin dissolved in half a cup of warm water or fruit juice (2 packets of 10 g Dr. Oetker gelatin) - fruits (pineapple, bananas, oranges)

 Tags:  cake diplomat whipped cream fruit