Butterfly cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the short pastry, mix flour and baking powder in a bowl. Add 100 g sugar, 1 egg and butter in flakes. Knead first with the dough hooks of the hand mixer, then quickly with your hands to a smooth dough. Cover and chill for about 30 minutes. Roll out 2/3 of the dough on a floured work surface until round (26 cm Ø). Place on a baking tray lined with baking paper. Roll out the remaining dough thinly. Cut out butterflies with a cookie cutter. Place on a baking tray.

2. 2

   Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. If necessary, remove the butterflies from the oven a little earlier. Let them cool down. Place a cake ring around the base. Drain the apricots, set aside about 4 halves and puree the rest. Soak the gelatine in cold water. Mix yoghurt, 100 g sugar and lemon juice. Stir 4 tablespoons of cream into the apricot puree. Squeeze out 8 sheets of gelatine, dissolve carefully and mix with some yoghurt cream. Stir the gelatine mixture into the remaining cream. Beat 250 g cream until stiff, fold in. Pour cream onto the base and smooth it down. Chill for about 1 hour. Squeeze 4 sheets of gelatine, dissolve carefully and stir into the apricot cream. Pour onto the yoghurt cream and smooth it down. Chill for approx. 2 hours. Stir icing sugar with egg white to a smooth glaze. Divide the icing into three.

3. 3

   Stir the gelatine mixture into the remaining cream. Beat 250 g cream until stiff, fold in. Pour cream onto the base and smooth it down. Chill for about 1 hour. Squeeze 4 sheets of gelatine, dissolve carefully and stir into the apricot cream. Pour onto the yoghurt cream and smooth it down. Chill for approx. 2 hours. Stir icing sugar with egg white to a smooth glaze. Divide the icing into three. Colour one part with food colouring green, one part yellow. Pour the icing into three piping bags. Paint butterflies with it, let it dry. Cut butterflies out of the apricots that have been set aside. Remove the cake from the ring. Whip 100 g cream until stiff, spread on the edge. Halve the cake. Place both halves with the rounding against each other on a cake plate. Decorate with apricot and short pastry butterflies

4. 4

   Colour one part with food colouring green, one part yellow. Pour the icing into three piping bags. Paint butterflies with it, let it dry. Cut butterflies out of the apricots that have been set aside. Remove the cake from the ring. Whip 100 g cream until stiff, spread on the edge. Halve the cake. Place both halves with the rounding against each other on a cake plate. Decorate with apricot and short pastry butterflies

Nutrition Facts

KCAL
320 kcal

CARBS
42 g

FATS
14 g

PROTEINS
6 g