Very Hungry Caterpillar Butterfly Cake

Ingredients for 1 servings:

• 6 eggs
• 200 g sugar
• 50 g cornstarch
• 120 g flour
• 80 g almonds, ground
• ½ sachet of baking powder
• 1 pinch of salt
• 1 tbsp baking cocoa
• 4 pear(s), soft
• possibly dark chocolate coating
• 50 g dark chocolate
• 150 ml cream
• 350 g butter
• 70 g powdered sugar
• 30 g cornstarch
• 30 g powdered sugar
• 250 ml milk
• 1 sachet of vanilla sugar
• 100 ml cream
• 3 large plums
• 1 apple
• 500 g strawberries
• 1 orange(s)

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 50 minutes

with the fruit from the story by Eric Carle for a 26 cm springform pan

For the nut sponge cake, separate the eggs, beat the egg whites with salt until semi-stiff, then add half the sugar and continue beating until shiny and stiff peaks form. Beat the egg yolks with the remaining sugar. Pour the mixture onto the beaten egg whites and gently fold in. Mix the starch, flour, almonds, baking powder, and cocoa powder and fold in as well. Grease the bottom of a 26 cm springform pan and pour the batter into the pan. Bake in an oven preheated to 160°C (fan-assisted) for approx. 40-50 minutes on the middle rack. Allow the sponge cake to cool. Split it in half and enclose the bottom layer with a cake ring. Peel the pears, halve them, and spread them on the base. If desired, cover with a thin layer of melted dark chocolate. Bring the chopped chocolate and cream to the boil and let it cool, whisking until smooth. Cream the warm butter and sugar for 5 minutes until light and creamy. Then pour in the chocolate cream and beat for another 2-3 minutes until the chocolate buttercream forms, chilling if necessary. Spread the cream evenly over the pears, place the top sponge cake lid upside down and store in the fridge. For the vanilla cream, mix the starch, sugar and milk until smooth and bring to a boil. Remove from the heat and stir in the vanilla sugar. Chill the pudding. Whip the cream and mix it with the cold pudding. Cut the cake base in half. Place the pieces together with the round sides and cut out pieces for the head and torso in the middle of the butterfly wings on the smooth side and replace them on the top and bottom. Spread with the cream and decorate with the prepared fruit.