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🍰 Butterfly Cake

739 kcal · 30 min · 4 servings

Ingredients

• soft butter (for the springform pan base)
• soft flour (for the springform pan base)
• 8 eggs
• 1 pinch salt
• 175 g sugar
• 175 g flour
• 50 g cornstarch
• 1 tsp baking powder
• 4 sheets gelatin
• 250 g pineapple can (unsweetened; with juice)
• 50 ml orange juice
• 50 g sugar
• 200 g quark
• 200 g cream cheese
• 200 ml whipping cream
• 2 pineapple rings (can)
• 3 strawberries
• 1 unwaxed lime
• 2 tbsp chopped pistachios
• 400 ml whipping cream
• 3 tbsp powdered sugar
• 2 packets cream stabilizer
• lemon balm leaf

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan setting.
2. 2. Grease the bottom of two springform pans (26 cm and 18 cm in diameter).
3. 3. Dust the greased pans with flour.
4. 4. Separate the eggs and set the egg whites aside.
5. 5. Whip the egg whites with a pinch of salt until stiff.
6. 6. Stir in the sugar slowly until a firm, glossy meringue forms.
7. 7. Mix flour, starch, and baking powder in a separate bowl.
8. 8. Fold the flour mixture and the egg yolks into the meringue alternately.
9. 9. Pour the batter into the prepared springform pans.
10. 10. Bake the bases for about 35 minutes.
11. 11. Check for doneness using a wooden skewer.
12. 12. Remove the bases from the oven and let them cool down.
13. 13. Carefully release the bases from the pans.
14. 14. Halve each base horizontally.
15. 15. Place a cake ring around each base.
16. 16. Soak the gelatin in cold water.
17. 17. Drain the pineapple well and catch the juice.
18. 18. Chop the pineapple into small pieces.
19. 19. Mix the pineapple juice with orange juice until you have 100 ml of liquid.
20. 20. Heat the juice mixture with sugar.
21. 21. Squeeze out the gelatin and stir it into the warm juice mixture.
22. 22. Stir in the chopped pineapple and let it dissolve.
23. 23. Let the mixture cool down to lukewarm.
24. 24. Mix the quark and cream cheese until smooth.
25. 25. Remove 4 tablespoons of the quark mixture.
26. 26. Mix the removed cream with the pineapple juice.
27. 27. Fold this mixture into the remaining quark cream.
28. 28. Whip the cream and fold it into the cream mixture.
29. 29. Spread the cream evenly over the two cake bases.
30. 30. Pat the pineapple rings dry.
31. 31. Halve the pineapple rings horizontally.
32. 32. Cut the pineapple into 3 to 4 cm wide pieces for the wings.
33. 33. Cut small notches into the outer edges of the pineapple pieces.
34. 34. Wash the strawberries and remove the stems.
35. 35. Cut the strawberries into wedges.
36. 36. Wash the lime with hot water and dry it.
37. 37. Peel the lime skin into fine zest strips.
38. 38. Whip the cream with powdered sugar and cream stabilizer until stiff.
39. 39. Cover both cakes with the whipped cream.
40. 40. Stack the two cakes on top of each other.
41. 41. Create butterflies using pineapple, strawberries, and lime zest.
42. 42. Arrange the butterflies on the cake.
43. 43. Press the decoration slightly into the cream.
44. 44. Sprinkle the cake with pistachios.
45. 45. Garnish the cake with lemon balm.
46. 46. Serve the cake.

Nutrition per serving

• kcal: 739
• Protein: 19 g · Fett/Fat: 43 g · Carbs: 83 g