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Butterfly cake

Butterfly cake

Countertop:

Mix the yolks with the sugar, water, oil and beat with the mixer until it doubles in volume. Whisk the egg whites. The flour is mixed with baking powder and cocoa. Over the yolk composition add flour mixed with cocoa and baking powder and beaten egg whites. Bake until the toothpick test passes.

Cream:

Whip the cream, add the 3 tablespoons finetti.

The top is cut in half, syruped, greased with cherry jam, put the cream, about 2/3 part of the cream, put the drained cherries from place to place, cover with the second top syrup and greased with cream.

Cut it in half and transfer it to a plate, giving it the shape of a butterfly, cover it with whipped cream and decorate it according to your imagination. I garnished it with some whipped cream hazelnuts, cherries and melted chocolate figurines.


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, mix 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!


Similar recipes:

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Rabbit cake with chocolate cream and fr.

Rabbit-shaped cake recipe with dark chocolate cream and whipped cream with two homemade tops

Locomotive cake with chocolate and walnut

Cake recipe in the shape of a locomotive with dark chocolate, ground walnuts, biscuits, jellies and pineapple compote juice

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Don't be afraid to experiment!

If you want to do an experiment, try using a slow oven or stove to make copper-friendly milk, and a microwave will do too.

Option one & # 8211 cook in the microwave

Ingredients for the recipe for the friendship oven on milk as follows:

  • 100 g of millet
  • 100 grams of corn wheat
  • 300 g pumpkin
  • 50 g butter
  • a glass of milk
  • half a glass of water
  • salt or sugar to taste.

Combine millet with corn wheat, put in heat-resistant containers (about 2 liters).

Add a pinch of salt, water, stir.

Cook in the microwave at 800 W for 15 minutes.

While there is time, rub the pumpkin coarsely, then combine it with milk and sugar to crunch.

Turn on the microwave again for ¼ hours.

After the time has elapsed, season the food with butter and let it infuse under the lid.

At your discretion, you can decorate the aroma with fruit jam before use.

Option 2 & # 8211 cook in the oven

This recipe for porridge & # 8220Friendship & # 8221 also with the addition of pumpkin, but still differs from the classic cooking.

  • half a cup of millet
  • half a cup of rice
  • 100 g pumpkin
  • 30 g butter
  • 3 cups of milk
  • 10 dried apricot puppies
  • 100 g raisins
  • half a teaspoon of salt and sugar to taste.

Cooking method for the copper-friendly oven recipe:

Pour the raisins and dried apricots with warm water, leave for a quarter of an hour.

Cut the pumpkin into small squares.

In the pot for baking cereals left, then dried apricots, raisins and pumpkin cubes.

Add milk, top with butter.

Move the dishes of the future friendship porridge in the oven and then turn it on, set the temperature to 200 degrees.

Cook for about an hour and after turning off the oven, leave the contents for another 15 minutes.

You have already heard a lot about the benefits of soup for the body. Therefore, we will give you a new recipe: cook a champagne soup with cream

Oh, how few kids love chocolate bars! And cook a big cake with your chad & # 8220Snickers & # 8221. Recipe here.

By the way, the cake will require peanuts. In the article https://notefood.ru/pitanie/obshhie-voprosy/araxis-poleznue-svoystva.html you can learn a lot about this new product.

The third option & # 8211 we prepare the porridge & # 8220Friendship & # 8221 in a slow cooker

  • a third of a glass of millet
  • the third cup of rice
  • the third cup of corn wheat
  • a glass of grated pumpkin
  • 0.5 liters of milk
  • 0.5 liters of water
  • a quarter cup of sugar
  • teaspoon salt.

The method of cooking porridge & # 8220Friendship & # 8221 in a Polaris, Redmond multi-stove, or one you have:

Place in a multi-capacity cooker of cereal, pumpkin, salt, sugar, milk, water.

Select the appropriate installation.

When the mode is complete, season with oil.

Such a mess gets thick.

If you prefer a rarer one, keep a proportion of 1 cup of cereal for 5 glasses of liquid.

A video on how to make friendship porridge can be seen below:


Method of preparation

Tort Butterfly

Top: Separate the egg whites from the yolks and beat hard with sugar and a pinch of salt,

Butterfly cake with champagne cream and berries

For Countertop: Eggs must be at room temperature, otherwise we risk the countertop


Method of preparation

Separate the egg whites from the yolks. Whisk the egg whites with the 2 tablespoons of cold water then gradually add the sugar and continue beating until the meringue is done. Rub the yolks well with the oil and easily incorporate them into the well-beaten egg whites. Add the flour with the sifted baking powder and mix lightly with a wooden spoon from top to bottom, and finally the sifted cocoa. Pour the composition into a cake form greased with margarine (oil) and lined with flour or more simply use baking paper and put in the hot oven for approx. 25-30 minutes (depending on the oven). I had to double the quantities in order to make this cake.

For the vanilla cream, mix whole eggs with the sugar. Add the milk, flour and starch, the essence and put it on the fire. Stir continuously until the composition thickens. I used 50g starch + 25g flour but you can only use flour or starch. Cool when covered with cling film. If it hardens very much when it cools, mix it with 2-3 tablespoons of whipped cream until it reaches the desired consistency.

Rub the yolks with the sugar foam on the steam bath until they thicken. Separately mix the butter until it becomes a paste. When the yolk cream is a little warm, add the butter butter and mix until the cream cools completely. Finally add the chocolate liqueur, rum essence and cocoa.

For the syrup, boil the water with the sugar and after 2-3 boils, put it to cool and add the rum. The cold top is cut in three and syruped moderately. To give the shape of the butterfly, cut the top in two and turn it with the cut on the outside, then make a small cut in the middle. The assembly and decoration is done at will, I used whipped cream mixed with food coloring and I used various sweets from the trade to get to the finished product.


Butterfly Cake - Recipes

BUTTERFLY CAKE

Message from mika1802 & raquo 12/01/2010 03:09

8 eggs
8 tablespoons sugar
8 tablespoons flour
1 sachet of baking powder

the whites are separated from the yolks
beat the egg whites
add the sugar (one tablespoon at a time) and beat the mixture until it becomes like meringue
add the yolks, one by one
the flour is mixed with the baking powder.
when I get to this point of the recipe, I turn on the oven at 180 degrees, then I put the mixer aside and put my hand on the phone
the flour is incorporated spoon by spoon, mixing with the target from the bottom of the bowl to the surface.

if I want to make a top with cocoa or coffee, I add 2 tablespoons of cocoa / coffee in the mixture of flour and baking powder

200g milk chocolate (I use milka)
300 ml fresh
5 g gelatin

melt the chocolate in 150 ml of liquid cream (not to boil)
put 5 g of melted gelatin in the cream, then leave to cool
separately beat 150 ml whipped cream which is mixed with the cooled composition
put it on the cake and put it in the fridge

champion the cook
Message: 9353 Member of: 05/08/2008 09:47 City: cluj-napoca, romania

Message from lucia_bp & raquo 12/01/2010 05:30

Congratulations !
I am zero in decoration and I would take some courses if there were any.
As you wrote, the countertop is classic, the cream does not bother you, but the way you decorated and presented it, determines me to send you all possible praises and my admiration.
Congratulations, once again.


Method of preparation

Separate the egg whites from the yolks and beat hard with the sugar and a pinch of salt, like meringue.


Mix the yolks with the oil. Pour everything over the beaten egg whites and mix. Add the starch and flour mixed with baking powder and mix gently.

Divide the composition into 3. In 2 parts we put vanilla, in the other essence of rum and cocoa. Bake 2 white countertops in a tray (the big one on the stove) lined with baking paper, over medium heat, for about 20 minutes.

White chocolate ganache cream:

We soak the gelatin in 3-4 tablespoons of cold water.

We melted the broken chocolate pieces together with 300 ml of whipped cream. Bring to the boil, then set aside and stir until the chocolate melts. Let it cool.

Heat a little 50 ml of whipped cream and then put it over the gelatin. Homogenize and leave to cool. Beat the rest of the whipped cream well, then pour over the gelatin mixture.

Incorporate the whipped cream with gelatin into the chocolate mixture. Refrigerate until it starts to harden.

Bitter chocolate ganache cream:

We melted the broken chocolate pieces together with 300 ml of whipped cream. Bring to the boil, then set aside and stir until the chocolate melts. Leave to cool. When it starts to harden, add the rest of the whipped cream and mix until you get a fluffy cream.

Melt the chocolate together with the whipped cream and the butter, mix well and leave to cool.

Separate the egg whites from the yolks and beat hard with sugar and a pinch of salt, like meringue.

Mix the yolks with the oil and vanilla. Pour everything over the beaten egg whites and mix. Add the starch and flour mixed with baking powder and mix gently.

The composition is poured into a round tray, lined with baking paper and baked over medium heat until browned.

The top is cut in half, and the 2 halves are turned back to back. :)) Cut the shape of the wings, cut it in half, syrup it and fill it with your favorite cream. I also made a small portion of white cioco ganache cream.


Cakes

Whether you are looking for a birthday cake or you want a delicious cake for a festive meal, you will find here various combinations for cakes, for all tastes.

Of all, chocolate cakes are my and my family's favorites, but even those who prefer a fruit cake will find something here to satisfy their tastes.

Cakes for children, with various anniversary themes, will delight the little ones, but also the big ones alike.

I would be happy to try all these cake recipes and tell me how they turned out!


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 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.

# 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


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