Butterfly cake

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
4 4
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 1
  • 200 g Butter or margarine
  • 100 g Sugar
  • 300 g Flour
  • 1 Egg Yolk
  • baking paper
  • 12 sheets white gelatine
  • 2 can(s) (each 314 ml) Mandarin Oranges
  • 250 g Mascarpone (Italian double cream cheese)
  • 500 g Low-fat curd
  • 200 g Icing sugar
  • 8 TABLESPOONS Lemon juice
  • 75 ml cold coffee
  • 1 Glass of vanilla aroma
  • 2 (200 g each) Cup of whipped cream
  • 1 package Vanillin sugar
  • 7-10 Tbsp yellow and red food colouring
  • 7-10 Tbsp colourful sugar crumbles and jelly fruits
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Knead the cold fat in flakes, sugar, flour and egg yolk with the dough hooks of the hand mixer. Then knead with your hands to a smooth dough. Wrap in foil and chill for about 30 minutes.

  2. 2

    Roll out the dough to a thickness of about 5 mm. Cut out 1 base (24 cm Ø). Knead the rest of the dough again, roll out and cut out hearts. Prick the base several times and place in a preheated oven (electric: 200 °C/ gas: level 3) on a baking tray lined with baking paper and bake for approx. 10 minutes.

  3. 3

    Bake the hearts for about 7 minutes until golden brown. For the cream, soak gelatine in cold water. Drain the mandarins. Stir mascarpone, quark, 100 g icing sugar, 6 tablespoons lemon juice, coffee and vanilla flavouring until smooth.

  4. 4

    Fold in 2 tins of tangerines. Squeeze gelatine vigorously, dissolve lukewarm and stir into the cream. Cool until the mixture begins to set. Cover the short pastry base firmly with a springform pan rim.

  5. 5

    Place the remaining mandarins firmly on the edge of the springform pan. Pour in the cream and let it set for about 2 hours. Whip the cream until stiff. Sprinkle vanillin sugar. Spread a thin layer on the cake cover. Pour the rest of the cream into a piping bag with a star-shaped spout and decorate the cake with it.

  6. 6

    Stir the remaining icing sugar and lemon juice until smooth. Colour one half with yellow, one with red food colouring. Spread the dough hearts with it and let them dry. Place on the cake just before serving.

  7. 7

    Decorate everything with colorful sugar sprinkles and jelly fruits. Makes about 16 pieces.