John Myers
Fruity Butterfly Cake
The perfect fruity butterfly cake recipe with a picture and simple step-by-step instructions.
- 4 piece Eggs
- 200 g Sugar
- 2 packet Vanilla sugar
- 150 g Flour
- 50 g Food starch
- 1 teaspoon Baking powder
- 1 teaspoon Cocoa powder
- 200 Milliliters Whipped cream
- 1 packet Cream stiffener
- 1 packet White cake topping
- 500 g Mixed fruits
- For the sponge cake, separate the eggs first. Then stir the egg yolks with water, sugar and vanilla sugar until frothy. Beat the egg white with sugar until stiff and place on top of the egg yolk mixture.
- Sift the flour, cornstarch, baking powder and cocoa powder over it and fold in carefully. Now spread the dough evenly on a baking sheet lined with baking paper and bake in a preheated oven at 200 degrees for 12-15 minutes.
- Let the sponge cake base cool down well before you cut a butterfly template to the size of the sheet of dough. Now place the template on the cooled base and cut a butterfly out of the dough with a sharp knife.
- In the meantime, wash or peel the fruit and, if necessary, cut or separate into slices or pieces.
- Then whip the cream with the cream stabilizer and the remaining vanilla sugar until stiff and spread it on the butterfly. Now top your cake decoratively with fruit. Finally, prepare the icing and distribute evenly over it. Chill until ready to serve. Good Appetite!
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