butterfly

Ingredients for 1 servings:

• 3 eggs
• 150 g sugar
• ½ small bottle(s) of rum flavoring
• 180 g flour
• 1 tbsp cocoa powder
• ½ pack of baking powder
• 80 g butter, melted
• e.g. jam (strawberry)
• ¼ liter sour cream
• 5 tbsp powdered sugar
• 2 lemon(s), the juice
• 6 sheets of gelatin
• ¼ liter cream
• 500 g strawberries, cleaned, dried
• 1 pack of cake glaze, red
• ¼ liter of water

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 2 hours; Total time approx. 3 hours 30 minutes

Beat the eggs with the sugar and rum flavoring until creamy. Mix the flour with the cocoa powder and baking powder, sift it over the cake, and fold it in with the butter. Place a 26 cm springform pan on a greased and floured baking sheet. Pour in the batter and smooth it down. Place the pan in the lower half of a preheated oven at 180°C (top/bottom heat) for about 20 minutes. Allow to cool in the pan and spread with strawberry jam (you can also omit this). For the cream, mix the sour cream with the powdered sugar and lemon juice. Prepare the gelatin according to the package instructions and then mix in well. Whip the cream and fold it in. Spread the cream on the cake, smooth it down, and refrigerate for 2 hours. Once the cream has set, carefully remove the cake from the pan. Cut the cake in half and place the rounded edges together on a cake plate. Slice the strawberries – all but four of them – into slices and arrange them in a flake-like pattern on the surface. Place the whole strawberries in the center for the body. Prepare the glaze with the water according to the package instructions and brush it over the strawberries. Refrigerate the butterfly until ready to eat. Tip: You can decorate with Mikado sticks (the chocolate ones) as antennae.