Butterfly Cake with Marzipan and Mandarins
- For the dough
- 120 grams soft butter
- 100 grams sugar
- 1 packet Vanilla sugar
- ½ teaspoon grated Lemon peel
- 50 grams Marzipan
- 2 eggs
- 1 pinch salt
- 230 grams Pastry flour
- 1 ½ teaspoons Baking powder
- 6 tablespoons milk
- 3 Apricot
Preheat oven to 180°C (approximately 350°F).
For the baking pan: Grease baking pan with butter and sprinkle with breadcrumbs.
For the batter: Beat butter with sugar, vanilla sugar and lemon zest until creamy. Grate marzipan finely and add. Add eggs gradually and mix in with a pinch of salt. Mix flour with baking powder and alternately stir in with the milk. Scald the apricots, peel, halve, remove pits and dice finely. Finally mix with the dough, spread into the baking pan, smooth and bake in preheated oven for 30-40 minutes.
Remove the cake once done, let it cool, turn out onto a wire rack and let cool completely. Then cut into 16-18 slices.
For the garnish: Drain mandarin oranges. Place 2 slices of cake on a plate in the shape of butterfly wings. Whip cream with vanilla sugar until stiff and coat and attach cake slices with it. Top with mandarins and decorate with Mikado chocolate sticks and serve.