Cooking time480 min
Light airy creamy butterfly! Taste this culinary miracle! Very beautiful cake.
Begin preparation with the fact that we will prepare all the necessary ingredients for the cake Butterfly.
Knead biscuit dough, and bake the cake. The crust is allowed to cool.
While the cake is cooling make the syrup. Pour the sugar water and boil a few minutes until the sugar is dissolved.
And prepare a template of a butterfly. On paper, outline with a pencil the shape which is baked in the cake.
Cut out the circle and mark the middle. From the edge to the middle, draw an arc as pictured.
Bend the workpiece in half and cut the shape on the drawn arc.
And to the opposite edge, cut the circle in half.
On the template you can also set the future pattern cream that will be on the wings of a butterfly.
Have cooled Korzh cut off the top. The top put aside, it is still useful.
Spread on cake pattern and cut it the cake. Put off trimming to the top of the cake.
Sponge base for butterfly wings are ready. The wings cut each lengthwise into three parts.
Mix up the gelatin water and leave to swell.
Now with a mixer, beat the cream with half of the powdered sugar.
Whisk the cream until it is airy and light. And put into the fridge.
Slice the strawberries. Until we cut the strawberries, you bring the milk to boil.
Add swollen gelatin to the hot boiled milk and mix well to dissolve gelatin. Leave the milk with the gelatin to cool.
Add to the cream cheese remaining half of powder and grind well in a mixer.
Through a strainer, add to whipped cottage cheese milk with gelatin.
Whisk all the mixer.
Mix beaten curd with whipped cream and carefully stir from the bottom up with a spatula.
Cut the bananas as well as strawberries - small cubes.
Grind scraps of biscuit love the easy way.
To add a little shredded scraps of cream and stir. From the resulting dough will make the head and body of a butterfly.
Part of the cream aside in order to smear the cake on top.
In a large part of the cream add bananas and strawberries. Add carefully, so as not to hit the juice.
Gently stir with a spatula the cream and fruit.
Put the cake together. Start with the lower parts of the crust, impregnated with syrup and daubed with cream.
And so layer by layer to impregnate and coat cream.
Cream formed from the test head and the abdomen. Put them into place and coat with cream.
From the same creamy biscuit dough sculpt the body and placed on top of the butterfly.
Coat the cake specifically left for this cream. And put into the fridge to solidify.
While the cake hardens in the fridge, melted chocolate on the parchment draw the eyes, mouth and antennae for the butterfly. Put into the fridge to harden the chocolate.
Meanwhile, while the cake and the chocolate hardens, prepare the custard and divide it into 5 parts. A large part of the white cream to cover the entire cake and decorate the sides. A smaller part is coloured in a brown cream to decorate the body. And three approximately equal parts yellow, blue, and pink cream to decorate the wings. You can use any color I wanted!
The top of the cake grease with a little white cream.
Using the package and serrated nozzle and decorate the cake sides with white cream.
With the nozzle asterisk decorate the body of the butterfly.
Yellow cream make the edging at the base of the cake and top edge.
Pink cream draw the outline of the wings.
Blue and yellow cream, draw the pattern on the wings.
Decorate the cake of beads.
Attach the butterfly antennae, eyes and mouth. Finally a delicious and beautiful treat - cake Butterfly - ready! Serves cake to the table, enjoy and have fun with loved ones. Bon appetit!