Butterfly cake

Ingredients for 1 servings:

• 100 g butter, soft
• 100 g sugar
• 2 eggs
• 75 g flour
• 1 pack of pudding powder (vanilla/for cooking)
• 2 tsp baking powder
• 2 tbsp milk
• 250 ml water
• 1 pack of cake glaze
• 4 tbsp sugar
• 250 g apricot(s) ad can, well drained
• 300 g yogurt, Turkish 10%
• 150 g jam, apricot-passion fruit-
• 300 g cream
• fruit
• Chocolate

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

fruity cake with apricot and passion fruit cream

Grease a butterfly cake pan (approx. 1 liter capacity). Preheat the oven to 200°C (top/bottom heat). Beat butter and sugar until light and fluffy, then beat in eggs one at a time. Mix the flour, baking powder, and pudding powder, then stir into the butter mixture alternately with the milk. Pour into the pan and bake for approx. 20 minutes. Let cool for 5 minutes, then turn out and let cool. Cut the base horizontally. Dice the apricots. Cook the glaze according to the instructions, stir in the apricots, and spread on the bottom layer. Let cool briefly and then place the second layer on top. Soften the gelatine according to the instructions. Mix the yogurt with the jam. Dissolve the gelatine, stir a little yogurt into the gelatine, then add the gelatine mixture to the remaining yogurt. Whip the cream until stiff and fold in. Spread a thick layer of cream all over the butterfly cake. Place in the refrigerator to set. Then decorate with the fruit and chocolate.