Butterfly Cake with Strawberries

Beat egg yolks with honey and water until creamy. Stir in flour mixed with baking powder, almond kernels and one third of the beaten egg whites. Gently fold in remaining beaten egg whites. Fill the dough into a 26 cm cake springform pan (bottom lined with parchment paper). Bake in heated oven at 175 degrees for 40 minutes, cover if necessary. Remove from oven and cool for 3 minutes. Turn out onto a wire rack, remove paper, cool (preferably for one night). Cut once diagonally.

Mix water with same amount of strawberry puree and stir through with agar-agar, put in a saucepan and simmer on low heat for 2 min. Quickly fold in the remaining puree. Place in the refrigerator. When the mixture starts to gel, stir in whipped cream, honey and lemon zest. Spread cream on bottom cake layer, place second layer on top, refrigerate for 3 hrs.

For a simple butterfly cake, cut in half. Place the two halves with the curvature side by side on a plate so that the bottom ‘wing ends’ are a tiny bit farther apart than the top.

To make a ‘real’ butterfly, cut a narrow strip from the center of the cake at the beginning. Place this strip in the center of a plate and place the ‘wings’ on either side of it, as described above.

Spread whipped cream all around all parts of the butterfly. Place strawberries in a scale-like pattern on top of the wings. Shape the arches so that each half is in e

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