This easy and stunning butterfly cake is the absolute centerpiece of any celebration table. Grab this easy recipe for a beautiful butterfly cake from the blog!
With spring comes the time to plan delicious and beautiful cakes for graduation parties, Mother's Day, and other spring and summer celebrations. The butterfly cake is a beautiful and easy choice for spring celebrations and is sure to delight your guests. Grab a bottle of Tosti Butterfly Demi-Sec sparkling wine as the perfect pairing for this theme!
Sponge Cake Base
- springform pan diameter 18-20cm
- 5 eggs
- sugar
- all-purpose flour
- 2 tsp baking powder
- 25 g butter for greasing
Instructions:
1. Place parchment paper on the bottom of the springform pan. Grease the sides with soft butter.
2. Crack the eggs into one glass and pour an equal amount of sugar into another glass, and the same amount of all-purpose flour into a third. Add baking powder to the flour and mix together.
3. Pour the sugar and eggs into a bowl and whisk into a fluffy foam. The foam is ready when the pattern made by the whisk remains visible for a moment.
4. Sift the flour mixture into the egg foam in small batches and fold in gently with a spatula. Make horizontal folding motions to keep the batter airy. Tap the pan lightly to remove air bubbles.
5. Bake at 175°C on the lower rack of the oven for about 40 minutes. Cover the top with foil if needed. Don't open the oven during the first 20 minutes to prevent the cake from collapsing.
6. The cake is done when it pulls away slightly from the sides. Test for doneness with a toothpick—if no batter sticks to the toothpick, the cake is done.
7. Turn the cake out soon after removing from the oven and let cool.
Recipe and photos for Viikon Viini created by foodbytwins.
Mascarpone Cream
- 1 l heavy cream
- 1 tbsp vanilla sugar
- 500 g mascarpone
- 150 g white chocolate, melted
Instructions:
1. Melt the white chocolate carefully in the microwave or in a double boiler.
2. Whip the cream and vanilla sugar into a soft foam.
3. Add the mascarpone and whip until the mixture is smooth.
4. Pour the melted white chocolate in a thin stream while mixing.
5. Whip for a moment longer until the cream is fluffy and smooth.
6. Use as cake filling or decoration.
Note! You can also color the cream with food coloring.
Lemon Curd
- 1 dl lemon juice + 1 tbsp lemon zest
- 1 dl sugar
- 2 egg yolks
- 50 g butter
Instructions:
1. Measure all ingredients into a small heavy-bottomed saucepan.
2. Start heating the mixture slowly, stirring constantly.
3. Heat and stir the curd with a whisk until it thickens and bubbles.
4. Transfer the curd to a small bowl and refrigerate to set.
Shaping and Filling the Cake
Filling the Cake
Cut the cooled cake into two layers and spread lemon curd and mascarpone cream on the first layer. Place the second layer on top.
Cut the Cake into a Butterfly Shape
Cut the round cake base in half. Turn the pieces so the cut sides face outward and join them in the center to form the butterfly wing shape. You can cut the cake a bit more to shape it as desired.
Moistening
Moisten the cake base lightly with, for example, 1-2 dl sugar water or lemon juice.
Decoration
Spread a thin layer of mascarpone cream over the entire cake and smooth with a spatula. Pipe rosettes and decorations on the surface with mascarpone cream. Arrange blueberries, macarons, and foil-wrapped flowers on top. You can pipe additional decoration around the edges with colored mascarpone cream. Let the cake rest and set in the refrigerator for about an hour before serving.
Voilà – done! Enjoy the cake with chilled Tosti Butterfly Demi-Sec sparkling wine.
