Summary

Ingredients

For the dough:

• 3 egg (s)
• 150 grams sugar
• 0.5 ½ kl. Bottle / s rum aroma
• 180 g flour
• 1 tablespoon cocoa powder
• 0.5 ½ pack baking powder
• 80 g butter, melted

For painting:

• Jam (strawberry)

For the cream:

• 0.25 liter ¼ sour cream
• 5 tablespoon powdered sugar
• 2 lemon (s), add the juice
• 6 sheets gelatin
• 0.25 liter ¼ cream

For decoration:

• 500 g strawberries, cleaned, dry

For the cast:

• 1 pack cake icing, red
• 0.25 liter ¼ water

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Instructions

1. Whip eggs with sugar and rum flavoring until creamy. Mix the flour with cocoa powder and baking powder, sieve over it and fold in with the butter. Place a springform pan (26 cm) on a baking sheet that has been greased and dusted with flour. Pour in the dough and smooth it out. Slide the tray into the lower half of the preheated tube at 180 ° C top / bottom heat for approx. 20 minutes.
2. Let cool in the pan and spread with strawberry jam (you can also leave it out).
3. For the cream, mix the sour cream with powdered sugar and lemon juice. Prepare the gelatine according to the instructions on the package and then stir in well. Whip the cream and fold in. Put the cream on the cake, smooth it out and refrigerate for 2 hours.
4. After the cream has set, carefully remove the cake from the mold. Halve the cake and place the curves side by side on a cake plate. Cut the strawberries - except for 4 pieces - into leaves and lay them in flakes on the surface. Put the whole strawberries for the body in the middle.
5. Prepare the icing with the water according to the instructions on the packet and brush the strawberries with it.
6. Chill the butterfly until eaten.
7. Tip: You can use mikado sticks (those made of chocolate) as feelers to decorate.