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Cake Butterfly

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Cake Butterfly

This cake from the magazine "School of Gastronome" has been published on the website. But, as I it the description seemed a little dry, I decided to modify it slightly. Represent you in court your first recipe =) I Baked this cake for the birthday of the beloved.


Cooking time- Number of servings-

Ingredients for Cake Butterfly




Step-by-step instruction of cooking Cake Butterfly


Step 1

So, prepare biscuit. 
Mix the butter and milk.So, prepare biscuit.
Mix the butter and milk.


Step 2

Bring to a boil and let cool.Bring to a boil and let cool.


Step 3

Now you need to whisk eggs with vanilla sugar.Now you need to whisk eggs with vanilla sugar.


Step 4

And portions add powdered sugar. Get here is a thick pale yellow batter.And portions add powdered sugar. Get here is a thick pale yellow batter.


Step 5

Sift flour with salt.Sift flour with salt.



Step 6

Pour in the egg mixture half of the milkPour in the egg mixture half of the milk


Step 7

and add half of the flourand add half of the flour


Step 8

Mix, add the baking powder and add the remaining milk and flour.Mix, add the baking powder and add the remaining milk and flour.


Step 9

Rectangular lay a parchment, greased.Rectangular lay a parchment, greased.


Step 10

Pour the batter and bake at 180*C for 40 minutes. 
And while the cake is baked, prepare a filling, which I this recipe complements =) 
Take the cherries.Pour the batter and bake at 180*C for 40 minutes.
And while the cake is baked, prepare a filling, which I this recipe complements =)
Take the cherries.


Step 11

6 tbsp cherry juice dissolve 2 tbsp corn starch6 tbsp cherry juice dissolve 2 tbsp corn starch


Step 12

soso


Step 13

300 ml cherry juice boil300 ml cherry juice boil


Step 14

add the starch and berries, mix up and let cool.add the starch and berries, mix up and let cool.


Step 15

Meanwhile, the sponge is ready. I have it on top of poorly cooked, so I just flipped it over and wore out in about 10 minutes =). Here is what I got.Meanwhile, the sponge is ready. I have it on top of poorly cooked, so I just flipped it over and wore out in about 10 minutes =). Here is what I got.


Step 16

Cut into 2 pieces and let cool.Cut into 2 pieces and let cool.


Step 17

When cool, spread berries on one half.When cool, spread berries on one half.


Step 18

The rest of the berries I put in a sundae dish and eat as a standalone dessert =)The rest of the berries I put in a sundae dish and eat as a standalone dessert =)


Step 19

Whisk the cream with 0.5 cups of sugarWhisk the cream with 0.5 cups of sugar


Step 20

and put them on top of the berries.and put them on top of the berries.


Step 21

The balance in our residual dessert =) Yum!The balance in our residual dessert =) Yum!


Step 22

Cover with a second cake layer and refrigerate for an hour.Cover with a second cake layer and refrigerate for an hour.


Step 23

When the cake is slightly frozen, we get it and cut. You should get a rectangular When the cake is slightly frozen, we get it and cut. You should get a rectangular "body" and the 2 triangular "wings".


Step 24

Spread our butterfly on a dish. Carefully so our berries are not lost.Spread our butterfly on a dish. Carefully so our berries are not lost.


Step 25

Soak gelatin in cold water and dissolve it.Soak gelatin in cold water and dissolve it.


Step 26

Beat whites with 3 tablespoons sugar to firm peaks.Beat whites with 3 tablespoons sugar to firm peaks.


Step 27

And pour hot gelatin.And pour hot gelatin.


Step 28

We cover with our cream butterfly and in the cold her for an hour.We cover with our cream butterfly and in the cold her for an hour.


Step 29

Meantime, thinly slice the fruit.Meantime, thinly slice the fruit.


Step 30

And make jelly as directed on package.And make jelly as directed on package.


Step 31