Philadelphia – Donauwelle – Butterfly – Cake

Ingredients for 1 servings:

• 150 g butter
• 150 g sugar
• 1 packet of vanilla sugar
• 5 eggs
• 175 g flour
• 4 tbsp cocoa powder (Kaba)
• 2 tsp baking powder
• 2 tbsp milk
• 1 jar sour cherries
• 300 g double cream cheese (Philadelphia)
• 2 tbsp lemon juice
• 150 g yogurt
• 3 packs of cake glaze
• Sugar
• Food coloring
• Sweets (Smarties, licorice)
• some ladyfingers

Instructions

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

Butterfly cake

For the pastry, beat the butter with a hand mixer until smooth. Gradually stir in 150g of sugar and vanilla sugar. Once the mixture is creamy, gradually stir in the eggs. Sift together the flour, Kaba, and baking powder, then stir into the batter in portions. Finally, stir in the milk. Grease a springform pan or line it with baking paper and spread the batter on top. Drain the cherries and spread them on the batter. Bake at 180°C for about 20-30 minutes. Turn the finished base over (so that the underside is facing up) and place a cake ring around it. Using a mixer, mix the Philadelphia with the lemon juice, sugar, and yogurt. Bring 1 packet of cake glaze to a boil according to the instructions and then stir into the Philadelphia lemon yogurt. Spread the Philadelphia mixture evenly over the cake. Bring 2 packets of cake glaze to a boil according to the instructions and pour into small bowls. Color one bowl each for red, green, and blue, with food coloring. To help spread the glaze, fold some aluminum foil and press it into the mixture, then carefully pour in the different glazes. The next day, cut the cake in half and place them together to form the “wings.” Decorate the wings with Smarties, or use licorice for the antennae. Create the “body” with sponge fingers.