Butterfly Cake

5
Average: 5 (1 vote)
(1 vote)
Butterfly Cake

Butterfly Cake - The adage "a feast for the eyes" fits this cake!

share Share
print
bookmark_border Copy URL
Health Score:
5,2 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
240
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie240 kcal(11 %)
Protein4 g(4 %)
Fat7 g(6 %)
Carbohydrates38 g(25 %)
Sugar added18 g(72 %)
Roughage1.8 g(6 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.7 μg(4 %)
Vitamin E0.8 mg(7 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.3 mg(11 %)
Vitamin B₆0.1 mg(7 %)
Folate25 μg(8 %)
Pantothenic acid0.5 mg(8 %)
Biotin6.3 μg(14 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C12 mg(13 %)
Potassium163 mg(4 %)
Calcium38 mg(4 %)
Magnesium15 mg(5 %)
Iron0.9 mg(6 %)
Iodine4 μg(2 %)
Zinc0.5 mg(6 %)
Saturated fatty acids3.8 g
Uric acid17 mg
Cholesterol87 mg

Ingredients

for
12
Ingredients
4 eggs
210 grams sugar
2 small packages Vanilla sugar
150 grams Pastry flour
50 grams cornstarch
1 teaspoon Baking powder
1 teaspoon cocoa powder
500 grams mixed Fruit (such as banana, berries, star fruit, mandarin oranges)
200 milliliters Whipped cream
1 packet whipped cream stabilizer
1 packet clear Pie glaze
How healthy are the main ingredients?
eggsugarWhipped cream

Preparation steps

1.

For the cake batter, separate eggs and beat yolks with 4 tablespoons water, 150 g (about 3/4 cup) sugar and 1 pinch vanilla sugar until fluffy. Beat egg whites with remaining sugar until stiff peaks form and fold into egg yolk mixture.

2.

Sift together flour, cornstarch, baking powder and cocoa powder and fold into egg mixture. Evenly spread batter on a baking tray lined with parchment paper and bake 12-15 minutes in oven preheated to 200°C (fan: 180°C, gas mark 3)(approximately 400°F).

3.

Turn cake out of pan onto a cloth sprinkled with sugar and remove parchment paper. Let cake cool.

4.

Rinse fruits and peel or slice if necessary. Cut a butterfly template out of paper the size of the cake pan.

5.

Use paper butterfly template to cut cake into a butterfly shape.

6.

Beat cream with cream stabilizer and remaining vanilla sugar until stiff, spread on cake and decorate with fruit as desired. Prepare glaze according to package instructions and spread evenly over fruit. Chill cake until ready to serve.