Butterfly Cake

Ingredients

• 4 eggs
• 200 g sugar
• 1 packet vanilla sugar
• 150 g flour
• 50 g cornstarch
• 1 tsp Baking powder
• 1 tsp cocoa powder
• 200 g whipping cream
• 1 packet stabilizer
• 1 packet vanilla sugar
• 500 g mixed fruit (banana, mixed berries, starfruit, mandarin)
• 1 packet clear fondant glaze

Instructions

1. 1.

   Separate the eggs. Beat the yolks with 4 tbsp water, 150 g sugar and vanilla sugar until fluffy. Whisk the whites with the remaining sugar until stiff peaks form and fold into the yolk mixture.

2. 2.

   Sift flour, cornstarch, baking powder and cocoa powder over the batter and gently fold in. Spread the dough evenly onto a parchment-lined baking sheet and bake for about 12–15 minutes at 200 °C. Transfer the finished sponge onto a sugar‑dusted cloth, remove the parchment but leave it on the bottom, and let cool.

3. 3.

   Cut a butterfly stencil to match the size of the sponge plate. Place the stencil on the cake and cut out the shape with a sharp knife.

4. 4.

   For the filling whip cream with stabilizer and vanilla sugar until stiff. Spread the cream over the sponge base and decorate with fruit. Prepare the fondant glaze according to the package instructions and spread it evenly over the top. Chill until serving.