Preparation
-
1Preheat oven. Separate the eggs and stir the egg yolks with the water and sugar until foamy. Beat the egg white until stiff. Sift the flour, cornstarch and baking powder and add to the egg yolk mixture with the remaining ingredients. Carefully fold in the egg whites. Bake in a springform pan (Ø 26 cm), remove, let cool and halve.
-
2Cut the halves in half as well, cutting from the edge to the middle. For the cream cheese cream, beat the butter with the powdered sugar until white and fold in the cream cheese spoon by spoon. Add the juice and zest of the limes. Arrange the cake pieces on a cake plate in a butterfly shape and spread the cream all over.
-
3Decorate the butterfly cake with fruit as desired. Soft fruits such as raspberries and blueberries, oranges, bananas, tangerines and grapes are particularly suitable for this.
-
4Baking time: 15-20 minutes Top/bottom heat: 175 °C Circulating air: 150 °C
Author: Peter Kölln
Photographer: Show Heroes
Ingredients
Serving(s)
1
For the filling:
300 G
softened butter
250 G
powdered sugar
500 G
cream cheese
4 Juice and peel of
untreated lime
For the dough:
4
Eggs
3 EL
lukewarm water
1 pack
vanilla sugar
125 G
Sugar
60 G
Wheat flour type 405
20 G
Cornstarch
1 TL
baking powder
50 G
Kölln Instant Oat Flakes
1/2 TL
Lemon peel aroma
