Butterfly cake

Name: Butterfly cake
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 400 ml + 6 tablespoons of milk; 1 package Pudding powder "Vanilla Flavor"; 5 TABLESPOONS + 200 g sugar; 75 g frozen blueberries; 4 Eggs (size M); 2 packages Vanillin sugar; 150 g Flour; 50 g Cornstarch; 1 TABLESPOON Cocoa powder; 1 TEASPOON Baking Powder; 250 g Whipped cream; 150 g Raspberries; 1 can(s) (314 ml) Mandarin Oranges; 1/2 Lemon; 1 (approx. 130 g) Banana; 1 (approx. 150 g) Star fruit; 1 package glaze; 25 g crushed pistachios; 7-10 Tbsp Cling film; baking paper; 7-10 Tbsp a piece of cardboard

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

400 ml + 6 tablespoons of milk
1 package Pudding powder "Vanilla Flavor"
5 TABLESPOONS + 200 g sugar
75 g frozen blueberries
4 Eggs (size M)
2 packages Vanillin sugar
150 g Flour
50 g Cornstarch
1 TABLESPOON Cocoa powder
1 TEASPOON Baking Powder
250 g Whipped cream
150 g Raspberries
1 can(s) (314 ml) Mandarin Oranges
1/2 Lemon
1 (approx. 130 g) Banana
1 (approx. 150 g) Star fruit
1 package glaze
25 g crushed pistachios
7-10 Tbsp Cling film
baking paper
7-10 Tbsp a piece of cardboard

Directions

1
For the cream, bring 400 ml of milk to the boil. Stir pudding powder, 3 tbsp. sugar and 6 tbsp. milk until smooth. Stir into the boiling milk, bring to the boil and simmer for 1 minute. Remove from the stove. Place cling film directly on the pudding and let it cool down.
2
Defrost the blueberries.
3
Separate the eggs for the sponge cake. Beat the egg whites with the whisks of the hand mixer until stiff. Gradually add 50 g sugar. Whisk the egg yolks with 4 tbsp water, 150 g sugar and 1 packet vanilla sugar until white-creamy.
4
Carefully fold in the beaten egg white. Mix flour, cornstarch, cocoa and baking powder. Sift over the egg mixture and fold in carefully. Put the mixture on a baking tray (approx. 32 x 39 cm) lined with baking paper and smooth it down.
5
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 12 minutes. Turn out onto a cake rack, remove baking paper and let it cool down.
6
In the meantime cut out a stencil in the shape of a butterfly (approx. 26 x 34 cm) from cardboard and place it on the sponge cake. Cut out contours with a knife. Whip the cream and 1 packet of vanilla sugar with the whisk of the hand mixer until stiff.
7
Stir about 1/3 into the pudding, fold in the rest. Spread the cream on the sponge cake butterfly, smooth it down. Put it in a cold place.
8
Meanwhile, select the raspberries and drain the mandarin oranges, collecting the juice. Squeeze the juice of the lemon. Peel and slice the banana, sprinkle with lemon juice. Wash the star fruit, dab dry and cut into slices.
9
Halve the slices. Spread all the fruit decoratively on the cream.
10
Mix the cake glaze with 2 tablespoons of sugar. Boil up the tangerine juice. Stir in the cake glaze, bring to the boil briefly, remove from the heat and spread on the butterfly cake. Chill for about 30 minutes.
11
Sprinkle cake with chopped pistachios.