Mother's Day Butterfly

AUTHOR
Kristopher Marks
DIFFICULTY
easy
RATING
3 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 1
  • 2 Eggs (size M)
  • 50 g Sugar
  • 1 pinch Salt
  • 50 g Flour
  • 1 TEASPOON Baking Powder
  • 10 sheets white gelatine
  • 1 can(s) (850 ml) Peaches
  • 100 g Sugar
  • 100 ml Lemon juice
  • 250 g Edible quark (40 % fat in dry matter)
  • 125 g Whipped cream
  • 50 g Amaretti
  • 2 sheets white gelatine
  • 125 ml Orange juice
  • 100 g Marzipan raw mass
  • 1 go. tablespoon icing sugar
  • 7-10 Tbsp Food colouring
  • 7-10 Tbsp Icing sugar
  • 125 g Whipped cream
  • 25 g Amaretti

Directions

  1. 1

    Separate the eggs for the sponge cake. Beat egg whites until stiff. Slowly pour in the sugar and salt and continue beating. Fold in egg yolk. Mix flour and baking powder and fold into the dough. Fill the dough into a springform pan (24 cm Ø) lined with baking paper. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 20 minutes, then let it cool down. For the cream, soak gelatine in cold water.

  2. 2

    Drain and puree the peaches. Mix well with sugar, lemon juice and quark. Squeeze the gelatine, dissolve lukewarm and stir into the fruit mass. Chill for about 15 minutes. In the meantime, whip the cream until stiff and fold in when the cream starts to become firm. Carefully fold in the Amaretti. Cover the cake base firmly with a ring. Pour in the cream and chill until firm. Soak the gelatine for the fruit sauce. Then squeeze out well and dissolve in the slightly warmed juice. Spread it over the cream and let it get completely firm again. For decoration, knead marzipan and icing sugar. Knead small portion pieces with different food colours. Lightly dust the work surface with icing sugar. Roll out the marzipan on top.

  3. 3

    Pour in the cream and chill until firm. Soak the gelatine for the fruit sauce. Then squeeze out well and dissolve in the slightly warmed juice. Spread it over the cream and let it get completely firm again. For decoration, knead marzipan and icing sugar. Knead small portion pieces with different food colours. Lightly dust the work surface with icing sugar. Roll out the marzipan on top. Cut out butterflies and flowers. Whip cream until stiff and fill into a piping bag. Cut the cake in half. Put the halves together upside down on a cake plate. Spray with small cream patches according to the shape. Place marzipan flowers, butterflies and amaretti on top. Results in about 16 pieces

  4. 4

    Cut out butterflies and flowers. Whip cream until stiff and fill into a piping bag. Cut the cake in half. Put the halves together upside down on a cake plate. Spray with small cream patches according to the shape. Place marzipan flowers, butterflies and amaretti on top. Results in about 16 pieces

  5. 5

    waiting time approx. 2 1/2 hours

Nutrition Facts

KCAL
210 kcal
CARBS
27 g
FATS
10 g
PROTEINS
6 g

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