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Cake Lemon Butterfly

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Cake Lemon Butterfly


Author: Aušra

Date:

My sweet little princess is 7! It’s a little bit hard to believe but I’m trying 🙂

So for this occasion a cake was a must. But time was strict so I had to move fast. I chose this cake because it was with lemon, so had to be refreshing, and it was in butterfly shape – it had to fit for my daughter’s birthday, because she love every creature that is alive 🙂 And I was wright! The cake was very good! I baked only half portion, but it was really enough for 6-8 people. Only next time I would bake only 2/3 of sponge, because we like when cake is almost all of cream and sponge is a very thin layer. But you should decide by yourself.

Cake Lemon Butterfly

Time needed:
Yields: 12 servings
Calories: 313 kcal / serving

Ingredients:

  • Sponge:
  • 125 g butter, room temperature
  • 100 g icing sugar
  • 1 tsp. vanilla sugar
  • pinch salt
  • 3 eggs
  • 60 g flour
  • 60 g starch
  • 1 tsp. baking powder
  • Moistening:
  • 1 lemon juice
  • 50 g icing sugar
  • Cream:
  • 10 g gelatine
  • 125 g icing sugar or white sugar
  • 250 g mascarpone cheese
  • 1 lemon juice
  • 400 ml cream, 35% fat
  • Decoration:
  • 100 ml cream, 35% fat
  • Lime peel
  • Kiwi/Pineapple
  • Grapes

Directions:

  • Preheat oven to 180°C.
  • Soft butter mix with icing sugar, vanilla sugar and salt while you will get fluffy mixture. One by one beat in eggs. After each egg mix aboug 5 minutes. In another bowl sieve flour, starch and baking powder. Mix dry ingredients to wet. Pour batter in a 26cm diameter cake form, lined with baking paper. Bake for about 30 minutes, while toothpick will come out clean.
  • While sponge is baking, prepare syrup for moistening. Mix lemon juice with icing sugar till smooth consistency.
  • Still hot sponge prick with a toothpick and evenly moisten with syrup. Let cool completely.
  • Pour some water over gelatine and let to bloat. After 10-15 minutes, strain gelatine and pour to the icing sugar. Heat on a low heat, while sugar and gelatine will desolve. Let cool a little bit and then mix with mascarpone, lemon juice. Carefully mix in whipped cream. Put sponge in a cake form and evenly cover with prepared cream. Put in a refrigerator for a night.
  • Take cake out of the form. Cut in half and form a butterfly. Decorate by your fantasy and enjoy!

Source: Вкусное искусство and Skanus gyvenimas

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