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🍰 Flying Cake Butterfly

453 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Take the butter out of the fridge and let it soften at room temperature.
  2. 2. Preheat the oven to 175 degrees Celsius with top and bottom heat.
  3. 3. Wash an orange thoroughly.
  4. 4. Finely grate about two teaspoons of the orange zest.
  5. 5. Cut the orange in half.
  6. 6. Squeeze the juice from the orange.
  7. 7. Add butter, sugar, and salt to a bowl.
  8. 8. Mix the ingredients until creamy using a mixer or spoon.
  9. 9. Add one egg and mix it in well.
  10. 10. Add the second egg and mix it in well.
  11. 11. Add the grated orange zest to the mixture.
  12. 12. Mix flour and baking powder in a small bowl.
  13. 13. Briefly stir the flour mixture into the butter mixture.
  14. 14. Add the orange juice and stir it in briefly.
  15. 15. Grease a 26-centimeter diameter springform pan.
  16. 16. Line the bottom of the pan with baking paper.
  17. 17. Pour the batter into the prepared pan.
  18. 18. Bake the cake for about 45 to 50 minutes.
  19. 19. Cover the cake with aluminum foil towards the end of baking time if it is browning too much.
  20. 20. Peel the remaining orange completely with a sharp knife.
  21. 21. Remove the white pith under the skin as well.
  22. 22. Cut the fruit segments free from the membranes using V-shaped cuts.
  23. 23. Wash the grapes.
  24. 24. Cut the grapes in half.
  25. 25. Remove the seeds from the grapes if you wish.
  26. 26. Place the cherries in a sieve.
  27. 27. Let the cherries drain.
  28. 28. Remove the finished cake from the pan.
  29. 29. Cut the cake in half lengthwise.
  30. 30. Cut out a strip about one centimeter wide from the center.
  31. 31. Place the two halves on a plate with the rounded sides facing each other.
  32. 32. Cut the removed strip into two pieces.
  33. 33. Place the strip pieces between the halves to form antennae.
  34. 34. Add the cream and vanilla sugar to a bowl.
  35. 35. Whip the cream stiff using a hand mixer.
  36. 36. Spread two-thirds of the cream around the cake.
  37. 37. Fill the remaining cream into a piping bag.
  38. 38. Attach a star tip to the piping bag.
  39. 39. Pipe patterns onto the butterfly cake.
  40. 40. Decorate the cake symmetrically with the orange segments.
  41. 41. Decorate the cake symmetrically with the grapes.
  42. 42. Decorate the cake symmetrically with the cherries.
  43. 43. Enjoy!

Nutrition per serving