Traditional recipes

Tort Butterfly

Tort Butterfly

countertop

Separate the egg whites from the yolks. Finally mix with the sugar. Whisk the egg whites, add the yolks, flour and baking powder. Bake in a round shape.

Cream

Mix all the ingredients, if necessary you can add whipped cream or mascarpone to not be too sweet.

Syrup

Boil water with sugar until melted, add rum essence and leave to cool.

Assembly

The round worktop is cut according to the image below, then in the middle. It is syruped and cream is added, then it is covered with the other part of the worktop.


Raspberry and yogurt cake -White butterflies in raspberries-

I asked my friends how to baptize this yogurt and raspberry cakerecipe, again, invented, inspired by the most beautiful day so far this spring, the day when a white butterfly stopped at the sunny window of the kitchen, I don't know where it came from. I hope this hurried butterfly has a good fate and that its wings don't freeze somewhere, it inspired me to choose the decoration of the cake we were working on:

You will laugh or not, the countertop is a & # 8222supercalifragilistic & # 8221 according to the posted recipe of the cake with the same name (of course, you can use any counter you like, one of your favorite cake recipe or from a simple pandispan or with cocoa, etc.). Here: I mixed:

  • 8 tablespoons grated flour
  • 8 tablespoons grated sugar
  • 1 teaspoon baking powder
  • 2 tablespoons cocoa

I put everything in a round, microwave-resistant bowl:I put it in the microwave for 5 minutes, at a power of 850 watts:Of course, you can use any favorite countertop.

For starters, break the white chocolate into small pieces in the cream placed in a pan.Put on low heat and stir continuously until the chocolate dissolves and immediately take the pan aside, leaving it to cool:When it has cooled, put the pan with sour cream in the fridge.

Raspberries and 200 grams of sugar are put in a pan:Put the pan on the fire and cook for a few minutes. The contents of the pan are poured into a sieve placed above a bowl:It is passed insistently, so as not to lose the pulp of the fruit, and this raspberry puree is obtained:Gelatin is hydrated with 2 tablespoons of water:Beat the egg whites until stiff, add the rest of the sugar and continue beating until a firm meringue is obtained:Transfer the meringue bowl to another bowl of boiling water and continue beating:When the meringue has warmed up well and is very firm, take the bowl out of the bain marie:The gelatin is dissolved in the microwave or in a bowl of hot water (without heating it more than 60 degrees Celsius, if the gelatin is scalded it will lose its properties) and mix with a few tablespoons of raspberry puree:Mix the cream until it starts to form beaks on top, mix with the yogurt:Yogurt cream and sour cream are mixed with raspberry puree, keeping a cup (about 150 ml) of puree for garnish, add gelatin, then pour everything over the meringue, mixing for a few seconds, only until smooth:In the shape of a cake with a detachable ring, place the top, cut strips of baking paper that are placed on the edges and pour the cream (which is quite fluid, but will harden in the refrigerator):Refrigerate the cake for at least 3 hours.

After this time, boil the remaining raspberry puree with a tablespoon of homogenized starch with a little water, then pour over the cake: Refrigerate again.

On baking paper I drew templates for the wings and body of butterflies, for popcorn and curls, then with melted white chocolate, put in a pos, I drew the outline drawn on the back of the paper:I assembled the butterflies by sticking them with melted chocolate:I took the cake out of the mold and removed the surrounding paper:I started setting the decorations starting with the flowers and curls on the edges:And here's the cake ready:Super fragrant section:Good appetite!


Help & # 33 Cake for 3 years :)

Because I couldn't find another solution, and because I decided not to buy them from the confectionery, I took my heart in my teeth and said why not try to do it myself.
I'm a little scared, because although I like to cook, the lack of time kept me a bit away from the kitchen. The last cake I made was many years ago.

But I have the courage and I thought that maybe with your help and advice I will succeed.
I will write below on points what I thought and maybe give me some advice, please very much

Because I don't want a simple round or a complicated one to catch my ears, I thought of a butterfly cake
And here I have 2 options
1. To go on this model
2. Look for a butterfly pattern on the net, make a rectangular countertop and then cut with the template

1. Simple pandispan countertop
2. The countertop given by sava laura to the butterfly cake here

FILLING
Here I think I go for the vanilla cream version and / or a light and fragrant jam

GLAZING / DECOR
My little girl wants a green and red cake. I don't know where this comes from, but she was very categorical. and how I haven't made marzipan so far and I don't even have colors.
So I thought I could play with the colors on the wings and alternate them with red and green, possibly with a little chocolate cream as the ribs.

And I have the decoration option like this:
- with small, colorful candies
- with green and red jellies (and I think she would be happy that she likes jellies and I don't let her eat often)
- I've seen a butterfly cake decorated with fruit, it looks pretty good, but I don't think she'll be too passionate about it

And regarding the decoration, with what exactly should I grease the cake on top so that the decoration adheres and does not slip?

I sincerely hope you don't get upset with so many questions, but I have great emotions and I don't know whether to start or not.
In addition, I am a perfectionist and when something doesn't come out I almost feel like crying, and the relationship with my little girl is a special one, and I would like her to be happy with the cake made by mom

Thank you very much and I hope to receive some advice.

# 2 Carmen Spantu

# 3 sava laura

Because I couldn't find another solution, and because I decided not to buy them from the confectionery, I took my heart in my teeth and said why not try to do it myself.
I'm a little scared, because although I like to cook, the lack of time kept me a bit away from the kitchen. The last cake I made was many years ago.

But I have the courage and I thought that maybe with your help and advice I will succeed.
I will write below on points what I thought and maybe give me some advice, please very much

Because I don't want a simple round or a complicated one to catch my ears, I thought of a butterfly cake
And here I have 2 options
1. To go on this model
2. Look for a butterfly pattern on the net, make a rectangular countertop and then cut with the template

1. Simple pandispan countertop
2. The countertop given by sava laura to the butterfly cake here

FILLING
Here I think I go for the vanilla cream version and / or a light and fragrant jam

GLAZING / DECOR
My little girl wants a green and red cake B) I don't know where this comes from, but she was very categorical. and how I haven't made marzipan so far and I don't even have colors.
So I thought I could play with the colors on the wings and alternate them with red and green, possibly with a little chocolate cream like the ribs.

And I have the decoration option like this:
- with small, colorful candies
- with green and red jellies (and I think she would be happy that she likes jellies and I don't let her eat often)
- I've seen a butterfly cake decorated with fruit, it looks pretty good, but I don't think she'll be too passionate about it

And regarding the decoration, with what exactly should I grease the cake on top so that the decoration adheres and does not slip?
I sincerely hope you don't get upset with so many questions, but I have great emotions and I don't know whether to start or not.
In addition, I am a perfectionist and when something doesn't come out I almost feel like crying, and the relationship with my little girl is a special one, and I would like her to be happy with the cake made by mom

Thank you very much and I hope to receive some advice.


Cristina, I just saw your message. and it's awfully late.
I promise to come back tomorrow with some ideas, although Carmen has already guided you very well. and maybe I can find some pictures, for inspiration, with butterfly-shaped cakes.
What quickly crosses my mind now, in the section: decoration, with fruit. in case this option will make your little girl smile in the end (it seems to me the healthiest). would be: kiwi slices for green and strawberries for red. I even saw strawberries at Billa yesterday.
As for the countertop, I'm glad you thought about the countertop I made for my niece, but you have to ask her if she would like the countertop to contain hazelnuts, because all this matters.
Finally, I'll be back. and I say like Carmen: courage, that you will definitely come out wonderful & # 33


Butterfly Cake with Champagne Cream and Berries

For Countertop:
The eggs must be at room temperature, because otherwise, we risk that the countertop will be left in the middle.
Separate the eggs, beat the egg whites with the salt powder, after a few minutes add the sugar and vanilla sugar, mix well until all the sugar melts. Add the yolks one by one, mixing continuously until smooth.
We stop the mixer and in the dough we add the oil, a little vanilla and rum essence (I use these flavors because I don't really like the intense egg taste on the counter, but you can omit this), we mix a little more, and with the help of a sieve we put flour mixed with baking powder, but be careful, gradually put in 2-3 tranches and mix lightly with a silicone or wooden spatula until you incorporate the flour of the other ingredients.
After we have finished the dough, we pour it into a detachable tray of 26cm lined with baking paper only on the bottom, and we grease the edges with oil and sprinkle a little flour, so that it does not stick, then we put the tray in the preheated oven for 35-40 minutes or most likely we do the test with the toothpick or the skewer stick (in my case: d)
When the pond is ready, we close the oven and leave the tray there with the door ajar so as not to cool down suddenly, otherwise we risk leaving it.
When it has cooled completely, we take it out of the tray, we use a knife on the edges, then we cut it in 3 horizontally.

Mix the yolks well with the sugar, add the starch and champagne and transfer the kettle to the stove, and with a whisk, stir continuously. Separately take 3 tablespoons of champagne and mix them with agar-agar, and when it has dissolved add it to the cream, along with vanilla. When the cream has thickened, set it aside and let it cool completely, stirring occasionally.

After the champagne cream is cold, mix it for a few minutes with whipped cream and put it in the fridge until we fill the cake.

For berry jelly:
Put the thawed berries in a blender and mix them until you get a paste.

Put the fruit mixture in a pot together with the sugar and agar-agar dissolved in 2-3 tablespoons of syrup or water and leave it on the fire for a few minutes until the puree has thickened a little.

When ready, turn off the heat and pass the resulting paste through a sieve to obtain a fine, seedless jelly.
Allow to cool to room temperature.

For the syrup: Put the water with the sugar on the fire, and when the sugar has melted, turn off the stove and add a little rum essence.

For assembly:
In the tray where I baked the top, place the first sheet on the counter, syrup it, then grease it with a jelly and put a layer of champagne cream, then place the second sheet on the top, do the same, and on the last sheet above before to place it in the tray, we syrup it very little and grease it with jelly and carefully put it in the tray with some jelly down.

We wrap the cake nicely with plastic wrap and put it in the fridge overnight.

For decoration:
With the help of a knife we ​​take the cake out of the tray with a detachable ring and now comes the beautiful part.

To remove the tray from the bottom, I turned the cake with a plate, then to turn it upside down again I placed on top of a cardboard on which he put a baking paper and quickly I managed to bring it to the state in which it was when I took it out of the fridge, but without the tray: d

Good . now to give it the shape of a butterfly I used a sheet of A4 paper and with the pen I drew the middle of the butterfly, I cut it with scissors and the sheet with the empty part in the middle I put it exactly in the center of the countertop, and with a knife I lightly cut the center of the butterfly-shaped countertop and also the baking paper with which I helped to turn the wings and transfer them to the tray.

After giving the cake the shape of a butterfly, I covered it with a very thin layer of creamy pomegranate left with half of the whipped cream, I made the contour with a little whipped cream mixed with fruit puree, I decorated the middle with whipped cream mixed with cocoa, and I greased the wings with the remaining fruit puree! I also used some ornaments from star and butterfly candies!
Put the cake in the fridge until the guests come to be devoured!
You're welcome!


Butterfly Cake with Champagne Cream and Berries

For Countertop:
The eggs must be at room temperature, because otherwise, we risk that the countertop will be left in the middle.
Separate the eggs, beat the egg whites with the salt powder, after a few minutes add the sugar and vanilla sugar, mix well until all the sugar melts. Add the yolks one by one, mixing continuously until smooth.
We stop the mixer and in the dough we add the oil, a little vanilla and rum essence (I use these flavors because I don't really like the intense egg taste on the counter, but you can omit this), we mix a little more, and with the help of a sieve we put flour mixed with baking powder, but be careful, gradually put in 2-3 tranches and mix lightly with a silicone or wooden spatula until you incorporate the flour of the other ingredients.
After we have finished the dough, we pour it into a detachable tray of 26cm lined with baking paper only on the bottom, and we grease the edges with oil and sprinkle a little flour, so that it does not stick, then we put the tray in the preheated oven for 35-40 minutes or most certainly we do the test with the toothpick or the skewer stick (in my case: d)
When the pond is ready, we close the oven and leave the tray there with the door ajar so as not to cool down suddenly, otherwise we risk leaving it.
When it has cooled completely, we take it out of the tray, we use a knife on the edges, then we cut it in 3 horizontally.

Mix the yolks well with the sugar, add the starch and champagne and transfer the kettle to the stove, and with a whisk, stir continuously. Separately take 3 tablespoons of champagne and mix them with agar-agar, and when it has dissolved add it to the cream, along with vanilla. When the cream has thickened, set it aside and let it cool completely, stirring occasionally.

After the champagne cream is cold, mix it for a few minutes with whipped cream and put it in the fridge until we fill the cake.

For berry jelly:
Put the thawed berries in a blender and mix them until you get a paste.

Put the fruit mixture in a pot together with the sugar and agar-agar dissolved in 2-3 tablespoons of syrup or water and leave it on the fire for a few minutes until the puree has thickened a little.

When ready, turn off the heat and pass the resulting paste through a sieve to obtain a fine, seedless jelly.
Allow to cool to room temperature.

For the syrup: Put the water with the sugar on the fire, and when the sugar has melted, turn off the stove and add a little rum essence.

For assembly:
In the tray where I baked the top, place the first sheet on the counter, syrup it, then grease it with a jelly and put a layer of champagne cream, then place the second sheet on the top, do the same, and on the last sheet above before to place it in the tray, we syrup it very little and grease it with jelly and carefully put it in the tray with some jelly down.

We wrap the cake nicely with plastic wrap and put it in the fridge overnight.

For decoration:
With the help of a knife we ​​take the cake out of the tray with a detachable ring and now comes the beautiful part.

To remove the tray from the bottom, I turned the cake with a plate, then to turn it upside down again I placed on top of a cardboard on which he put a baking paper and quickly I managed to bring it to the state in which it was when I took it out of the fridge, but without the tray: d

Good . now to give it the shape of a butterfly I used a sheet of A4 paper and with the pen I drew the middle of the butterfly, I cut it with scissors and the sheet with the empty part in the middle I put it exactly in the center of the countertop, and with a knife I gently cut the center of the butterfly-shaped countertop and also the baking paper with which I helped to turn the wings and transfer them to the tray.

After giving the cake the shape of a butterfly, I covered it with a very thin layer of creamy pomegranate left with half of the whipped cream, I made the contour with a little whipped cream mixed with fruit puree, I decorated the middle with whipped cream mixed with cocoa, and I greased the wings with the remaining fruit puree! I also used some ornaments from star and butterfly candies!
Put the cake in the fridge until the guests come to be devoured!
You're welcome!


Raspberry and yogurt cake -White butterflies in raspberries-

I asked my friends how to baptize this yogurt and raspberry cakerecipe, again, invented, inspired by the most beautiful day so far this spring, the day when a white butterfly stopped at the sunny window of the kitchen, I don't know where it came from. I hope this hurried butterfly has a good fate and that its wings don't freeze somewhere, it inspired me to choose the decoration of the cake we were working on:

You will laugh or not, the countertop is a & # 8222supercalifragilistic & # 8221 according to the posted recipe of the cake with the same name (of course, you can use any counter you like, one of your favorite cake recipe or from a simple pandispan or with cocoa, etc.). Here: I mixed:

  • 8 tablespoons grated flour
  • 8 tablespoons grated sugar
  • 1 teaspoon baking powder
  • 2 tablespoons cocoa

I put everything in a round, microwave-resistant bowl:I put it in the microwave for 5 minutes, at a power of 850 watts:Of course, you can use any favorite countertop.

For starters, break the white chocolate into small pieces, in the cream placed in a pan.Put on low heat and stir continuously until the chocolate dissolves and immediately take the pan aside, leaving it to cool:When it has cooled, put the pan with sour cream in the fridge.

Raspberries and 200 grams of sugar are put in a pan:Put the pan on the fire and cook for a few minutes. The contents of the pan are poured into a sieve placed above a bowl:It is passed insistently, so as not to lose the pulp of the fruit, and this raspberry puree is obtained:Gelatin is hydrated with 2 tablespoons of water:Whisk the egg whites, add the rest of the sugar and continue beating until a firm meringue is obtained:Transfer the meringue bowl to another bowl of boiling water and continue beating:When the meringue has warmed up well and is very firm, take the bowl out of the bain marie:The gelatin is dissolved in the microwave or in a bowl of hot water (without heating it more than 60 degrees Celsius, if the gelatin is scalded it will lose its properties) and mix with a few tablespoons of raspberry puree:Mix the cream until it starts to form beaks on top, mix with the yogurt:Yogurt cream and sour cream are mixed with raspberry puree, keeping a cup (about 150 ml) of puree for garnish, add gelatin, then pour everything over the meringue, mixing for a few seconds, only until smooth:In the shape of a cake with a detachable ring, place the top, cut strips of baking paper that are placed on the edges and pour the cream (which is quite fluid, but will harden in the refrigerator):Refrigerate the cake for at least 3 hours.

After this time, boil the remaining raspberry puree with a tablespoon of homogenized starch with a little water, then pour over the cake: Refrigerate again.

On baking paper I drew templates for the wings and body of butterflies, for popcorn and curls, then with melted white chocolate, put in a pos, I drew the outline drawn on the back of the paper:I assembled the butterflies by sticking them with melted chocolate:I took the cake out of the mold and removed the surrounding paper:I started setting the decorations starting with the flowers and curls on the edges:And here's the cake ready:Super fragrant section:Good appetite!


Butterfly cake for Amalia, who turned 1 year old :)

Yesterday I celebrated Amalia's "majority". my dear and beautiful niece (Raluca's sister, the one with the Barbie cake). who celebrated her first birthday
From now on she will be congratulated with: HAPPY BIRTHDAY & # 33 & # 33 & # 33

I'm upset about this cold that has been holding me for more than a week without relapse. that because of her I was not in full. to my creative powers. as in all minds. I hope to be & # 33

So, for her birthday, I made her a butterfly cake, for a dear butterfly like her & # 33
I made it very, very simple. and that's why I'm upset, because I didn't have the strength to make powdered milk paste, to coat the cake. I wanted it to be cheerful and beautifully colored. Finally, I'm glad that I managed, even so, to make it for her and I hope that when she grows up, she will be happy that Lauri made her a cake. (this is how my grandchildren caress me. and not only)

I also have the recipe from Kitchen Secrets:

And here is just a small section of the big picture of the cake, which, unfortunately, I can not find. I would have liked to see him adorned & quotca la carte & quot. if any of you girls have a recipe with a big picture, show it to us. and kiss you thousands of times

And now let me show you my Butterfly:

Thumbnails attached

Edited by sava laura, 07 May 2007 - 04:15 PM.

# 2 sava laura

Rock:
- 2 eggs
- 100 g of sugar
- 1 pinch of salt
- 5 tablespoons ground hazelnuts
- 80 g of flour
- 30 g of starch
- 2 teaspoons baking powder

Cream and garnish:
- 10 g of gelatin
- 150 g of white chocolate
- 3 yolks
- 2 sachets of vanilla sugar
- 30 g of sugar
- 500 ml. whipped cream
- 200 g of frozen raspberries
- 150 ml. whipped cream
- 150 g. Raspberry jam
- 150 ml. whipped cream

Beat eggs for 10 minutes with 2 tablespoons water, sugar and salt:
[attachmentid = 99637]
Mix flour with baking powder, starch and hazelnuts and incorporate into eggs:
[attachmentid = 99638]
Bake for 30 minutes at 190 degrees, in a paper form:
[attachmentid = 99639]
Here it is ready to be baked:
[attachmentid = 99640]
When cool, cut into 2 levels:
[attachmentid = 99641]
. between which jam is placed, like a sandwich:
[attachmentid = 99642]

Thumbnails attached

# 3 sava laura

Beat the yolks in a bain-marie with vanilla sugar and the rest of the sugar (I haven't taken a picture). Incorporate melted chocolate:
[attachmentid = 99644]
Whip the cream. in which I put 1 sachet of cream hardener:
[attachmentid = 99645]
The gelatin is dissolved and mixed in 5 tablespoons of whipped cream. Add to the rest of the whipped cream and beat. Mix in the cream, together with the fruit.
. That's what the recipe says, only I did it differently: now that I've found out how spooky gelatin is. I refused to use it. and I didn't add raspberries to the cream either, I just decorated the butterfly's wings with it. this frozen has no taste, if I had fresh raspberries it was something else.

So, the cream is placed on the counter:
[attachmentid = 99646]
Refrigerate for at least 2 hours:
[attachmentid = 99647]
This is how it looks taken out of the cold. hardened very nicely and without gelatin:
[attachmentid = 99657]

Cut the cake in half:
[attachmentid = 99660]
Result:
[attachmentid = 99667]
And it is placed as in the scanned picture, ie with the 2 round extremities placed in the middle, to form the wings. what a scientific explanation & # 33:
[attachmentid = 99669]
The recipe says: beat 150 ml. whipped cream and spread on the plate to form the body of the butterfly, which I thought was great. only my plate was quite small and I could no longer make the & quotthe body & quot. and I put some cioco and rum bombs in place.
[attachmentid = 99670]

Sprinkle with pistachios, mint, raspberries. I only decorated with raspberries:
[attachmentid = 99671]
Another picture with the cake ready:
[attachmentid = 99672]

Amalia really liked it, she dipped her gloves in the cream. he also took a raspberry under control and spat it out of his mouth with the speed of light. so, I thought it best not to mix the fruit in the cream.

It seems to me the ideal cake for girls & # 33 & # 33 & # 33
And it's done fast. cut the countertop in half, twist it a little. and the butterfly is ready & # 33

If it was beautifully decorated. I would have been happier. that the taste is insane & # 33 & # 33 & # 33


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