Butterfly cake

Ingredients for 1 servings:

• 3 egg whites
• 100 g sugar
• 3 egg yolks
• 100 g flour
• n. B. Fruit, e.g. pineapple, peaches, cherries, kiwis…
• ¼ liter fruit juice or water
• 1 pack of cake glaze, clear
• 1 banana(s)
• Chocolate coating, liquid
• 2 chocolate sticks
• 250 g whipped cream
• 1 packet of vanilla sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

the special cake for the cake buffet

Beat the egg whites until stiff, gradually adding the sugar. Fold in the egg yolks, sift the flour, and fold in as well. Pour the batter into a prepared springform pan and smooth it down. Bake in a preheated oven at 200°C (top/bottom heat) for about 15 minutes. Peel the banana and place it over a cup. Brush on the melted chocolate coating and let it set. Cover the cooled base with prepared seasonal fruit of your choice. Prepare the glaze with fruit juice or water according to the package instructions, cover the fruit, and let it set. Remove the fruit cake from the pan and cut it in half. Place the layers side by side on a plate, placing the banana between them to form the body. Insert two chocolate sticks as feelers. Decorate with whipped cream, if desired. Tips: Double the batter is enough for one deep cake base. To achieve a lighter crumb, use half flour and half cornstarch.