Brimstone butterfly

Ingredients for 1 servings:

• 225 g rusks (coconut rusks)
• 150 g butter
• 400 g whipped cream, cold
• 500 g quark, 20% fat
• 1 lemon(s), juice
• 1 packet of vanilla sugar
• 2 packs of cream powder with lemon flavor (Fruttina)
• 200 g sugar
• 300 ml water, warm
• 2 can/n mandarin oranges, drained weight 175g each, reserve 125ml of the juice
• 2 oranges, 1 pink grapefruit and 2 limes
• some physalis
• 1 carambola
• 50 g desiccated coconut
• 1 pack of cake glaze, clear
• 2 tbsp, levelled sugar
• 125 ml water

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

cake

Place a sheet of baking paper on a cake plate and place the cake ring or the closed springform pan (26 cm diameter) without the base on top. Place the coconut rusks in a freezer bag, seal it tightly, and crush the rusks with a rolling pin. Melt the butter in a saucepan. Add the rusk crumbs and mix well. Pour about 3/4 of the mixture into the cake ring/springform pan, press evenly with the back of a spoon to form a flat base, and refrigerate until firm. Shape the remaining mixture into a “butterfly body” (about 15 cm long) and two “feelers” (each about 8 cm long) and refrigerate on baking paper. Whip the cream until stiff. Mix the quark with lemon and vanilla sugar. Prepare both packets C together according to the package instructions, but only with 200g sugar and 300ml water. First stir the Fruttina into the quark mixture, then fold in the cream. Spread the quark mixture over the base and smooth it out. Refrigerate the cake for 1 hour. Drain the mandarins in a sieve, reserving the juice. Peel the oranges, pink grapefruit, and limes, thoroughly removing the white pith and scooping out the fruit segments. Remove the parchment paper from the physalis and cut it in half crosswise. Wash the star fruit, drain well, cut into medium-thick slices, and remove the seeds. Decorate the cake with the fruit, leaving a 1cm wide strip down the middle and skewering the halves. Prepare the glaze according to the package instructions using sugar, water, and mandarin orange juice, and spread it over the fruit using a tablespoon. Refrigerate the cake for at least 1 hour. In the meantime, brown the desiccated coconut in a non-stick pan without oil, then set aside to cool on a plate. Using a cake lifter, remove the cake from the baking paper and pull the baking paper away from under the cake base. Carefully loosen and remove the cake ring with a knife. Cut the cake in half vertically. Sprinkle the sides and cut edges of the cake halves with desiccated coconut and press down lightly. Place the cake halves on a cake plate, curves together, and place the “butterfly body” and the two “antennae” between them.