Butterfly Cake Recipe of 22-09-2017 [Updated on 08-01-2018]
There butterfly cake is the dessert I made this year for my birthday! Well, you know that I always use to prepare the "do it yourself" cake, to be honest I also give myself a gift to celebrate (imagine), and this time too I did not miss an appointment with myself.
The idea of what I wanted to achieve was immediately clear to me, but on the web I took a look at the various butterfly shaped cakes to understand well how I could get to work.
Of course it is not one cake of easy birthday but it is not even that impossible to make, with a simple sponge cake you will have practically prepared the entire butterfly, you will then have to play with your imagination to decorate it, in the end you will only miss its beating of wings ;) Yesterday was a really nice day, I celebrated first with friends, then with work colleagues and finally with the family. But today it touches me to discard my birthday present! Thank you very much for the good wishes you gave me yesterday here on the blog and on Facebook, I leave you a kiss and good day to those who pass by here!
How to make the butterfly cake
Separate the yolks from the whites and whip the latter until stiff peaks.
Separately whip the egg yolks with the boiling water until the mixture is thick and fluffy.
Now add the flour, sugar and yeast.
Finally, stir in the egg whites until you get a thick and homogeneous mixture.
Pour the mixture into a greased and floured baking pan, then bake in a preheated oven at 180 ° C for 45/50 minutes.
Remove from the oven, let it cool and turn the sponge cake upside down on a plate lined with parchment paper.
Let it cool completely.
Meanwhile, prepare the custard.
Put the egg yolks in a bowl and mix them with the sugar.
Then add the flour.
Once the ingredients are mixed, add the milk and vanilla essence and mix.
Transfer everything to a saucepan over the heat and, turning, let it thicken.
Then let it cool.
Now whip the cream and mix it with the cream, mixing gently.
Prepare the syrup by placing a saucepan with water, sugar and lemon peel on the stove.
Simmer for 5 minutes.
Now take the sponge cake and cut it into two parts thus obtaining two semi circles.
Then, starting from the center of each one, cut out two triangles.
By joining the two semicircles in reverse you will have obtained the body of the butterfly.
Now cut the sponge cake into 3 horizontal layers.
Transfer the first layer to a rectangular serving dish and use the syrup.
Now stuff with a generous layer of cream and add the previously cleaned berries.
Cover with the second sponge cake and repeat the steps alternating cream and berries.
Do the same for the second sponge cake, placing it in contact with the other on the curved side.
Leave to harden in the fridge for an hour.
To decorate the cake, whip the fresh cream and divide it into two bowls.
In each of these put half a dose of icing sugar and food coloring, in different quantities, to create two tones of color.
Now use the lighter one to glaze the cake with a generous layer.
Transfer the darker one inside a pastry bag and use it to delimit the edges of the butterfly.
By changing the tip, form the central body of the butterfly and decorate the edges.
Finally decorate with blueberries and currants and form the antennine of your butterfly cake.