Butterfly Cake with Apricots

Ingredients

• 5 eggs
• 125 g sugar
• 2 tbsp vanilla sugar
• 1 tsp lemon zest
• 125 g flour
• 2 tbsp Cornstarch
• 1 tsp Baking powder
• 4 tbsp apricot jam
• 6 sheets white gelatin
• 250 g low-fat quark
• 250 g mascarpone
• 75 g sugar
• 0.5 lemon (juice)
• 40 ml orange liqueur
• 400 ml whipping cream
• 500 g canned apricots
• colored sugar
• 200 g marzipan
• food coloring

Instructions

1. 1.

   Preheat the oven to 180°C fan-forced and line the springform pan with parchment paper.

2. 2.

   Separate the eggs. Beat the yolks with sugar, vanilla sugar and lemon zest until fluffy. Whisk the whites until stiff peaks form, fold into the yolk mixture, then gently combine with sifted flour, cornstarch and baking powder to create a light batter. Pour into the springform pan and bake for about 30 minutes until golden brown (test with a skewer). Cool on a rack, then cut horizontally twice (with a knife or string). Spread jam on the first layer and place the second layer on top.

3. 3.

   Drain the apricots well and slice them into strips.

4. 4.

   Soak gelatin in cold water. Mix quark with mascarpone, sugar and lemon juice until smooth. Whip cream to stiff peaks. Squeeze out excess water from gelatin, melt it with orange liqueur in a small pot. Stir in 2 tbsp of the mascarpone mixture, then fold into the remaining cream. Fold in whipped cream. Spread some cream on the second layer, place about half the apricots and cover with more cream. Place the third layer and spread the rest of the cream around it. Slice the cake and arrange like butterfly wings on a plate. Chill for at least 2 hours. Before serving garnish with remaining apricots and sprinkle colored sugar. Shape a butterfly body, eyes and antennae from marzipan, optionally dyed with food coloring, place on the plate and serve.