Fruit cake "Butterfly"

Cooking

Step 1

Prepare butter biscuits. Mix milk with vegetable oil, boil, remove from heat and let cool. Beat eggs in a bowl with vanilla sugar. While continuing to beat, add the powdered sugar in small portions until the mixture becomes light yellow in color.

Step 2

Sift flour with salt. Add half the flour and half the milk with butter to the egg mixture, mix gently. Add baking powder, remaining flour and milk. Mix thoroughly so that there are no lumps, until a soft, foamy mass is obtained.

Step 3

Preheat the oven to 180°C. Cover a baking sheet with a sheet of parchment moistened with water, pour biscuit dough on it, bake for 30 minutes. Remove from oven, let cool. Transfer the biscuit to a cutting board.

Step 4

Cut off a piece of such a width from the short side of the biscuit that a square is obtained from the remaining one - this narrow piece will be the "body" of the butterfly. Cut the square piece diagonally into 2 identical triangles. Cut off from the right angle of each of them in a triangle with a side of 4 cm. In this place, the "wings" of the butterfly will be connected to the "calf". On the opposite side of the "wings" cut out small pieces of a triangular shape. Shape the cake into a butterfly shape.

Step 5

Beat egg whites with sugar until stiff. Soak gelatin in a little water. When it swells, heat it, without bringing it to a boil, until completely dissolved. Postpone 2 tbsp. l. gelatin, and the remaining gently pour into the proteins, stirring constantly. Lubricate the cake on all sides with the resulting cream and put in the refrigerator for 1 hour.

Step 6

Peel fruits, cut into thin slices. Put on the cake, imitating the pattern of butterfly wings. From 2 grapes make eyes, from thin strips of zest - antennae. Brush the top of the cake with the reserved gelatin. Put the cake in the refrigerator for another 15 minutes.