Lemon Cream Cheese Butterfly

Name: Lemon Cream Cheese Butterfly
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 7-10 Tbsp Fat and breadcrumbs; 125 g soft butter/margarine; 275 g Sugar; 3 packages Vanillin sugar; 1 pinch salt, 2 eggs (Gr. M); 25 g flour, 100 g cornstarch; 1 slightly heaped Tsp baking powder; 1 TABLESPOON milk, 40 g icing sugar; 8 TABLESPOONS Lemon juice; 1 Bag of jelly powder for jelly "lemon; 500 g + 150 g whipped cream; 100 g Double cream cream cheese; 7-10 Tbsp untreated lemon and lime slices and peel,; 7-10 Tbsp yellow sugar sprinkles and wafer rolls; 1 wooden skewers

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

7-10 Tbsp Fat and breadcrumbs
125 g soft butter/margarine
275 g Sugar
3 packages Vanillin sugar
1 pinch salt, 2 eggs (Gr. M)
25 g flour, 100 g cornstarch
1 slightly heaped Tsp baking powder
1 TABLESPOON milk, 40 g icing sugar
8 TABLESPOONS Lemon juice
1 Bag of jelly powder for jelly "lemon
500 g + 150 g whipped cream
100 g Double cream cream cheese
7-10 Tbsp untreated lemon and lime slices and peel,
7-10 Tbsp yellow sugar sprinkles and wafer rolls
1 wooden skewers

Directions

1
Grease a springform pan (26 cm Ø) and sprinkle with breadcrumbs. Cream fat, 125 g sugar, 1 vanilla sugar and salt. Stir in the eggs one by one. Mix flour, starch and baking powder, stir in briefly with milk. Spread into the mould. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for about 20 minutes. Let cool down for about 10 minutes
2
Mix icing sugar and 4 tablespoons lemon juice. Prick the cake base several times with a wooden skewer, sprinkle with the sugared juice, then let it cool completely
3
Mix jelly powder and 1/4 l cold water in a small pot, let it swell for about 5 minutes. Stir in 100 g sugar. Heat while stirring (do not boil!) until everything is dissolved. Let it cool down. Chill for about 50 minutes until the jelly starts to gel
4
Whip 500 g cream until stiff. Mix cream cheese, 4 tablespoons juice, 50 g sugar and 1 vanillin sugar. Stir in the jelly bit by bit. Fold in the cream. Place a cake ring (approx. 8 cm high) around the cake base. Spread the cream on top. Chill overnight
5
Whip 150 g cream until stiff, pouring in 1 vanillin sugar. For the butterfly: Cut the cake in half vertically, put it together on a large plate with the curves. Decorate with cream, citrus slices etc.