Ingredients
Scale
- For the Peach Sponge Cakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/3 cup peach puree
- 1 tsp vanilla extract
- For the Lavender Cream Filling:
- 1 1/2 cups heavy cream
- 8 oz mascarpone cheese
- 1/3 cup powdered sugar
- 1 tsp culinary lavender, finely crushed
- 1 tsp vanilla extract
- For the Peach Glaze Layer:
- 1 cup peach puree
- 2 tbsp honey
- 1 tsp lemon juice
- 1 tsp gelatin powder
- 2 tbsp cold water
- For Garnish (optional):
- Thin peach slices
- Dried culinary lavender
- Fresh mint leaves
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet or shallow cake pan with parchment paper.
- Whisk together flour, baking powder, and salt in a bowl.
- In a separate bowl, beat eggs and sugar until light and fluffy. Mix in melted butter, peach puree, and vanilla extract.
- Fold the dry ingredients into the wet ingredients until combined. Spread evenly into the prepared pan and bake for 15–18 minutes. Cool completely.
- Whip heavy cream, mascarpone, powdered sugar, crushed lavender, and vanilla until smooth and fluffy.
- Cut the sponge into butterfly-shaped pieces using a cookie cutter. Slice each butterfly horizontally.
- Fill the cakes generously with the lavender cream and place the tops back on.
- Bloom gelatin in cold water for 5 minutes. Warm the peach puree with honey and lemon juice, then stir in the gelatin until dissolved. Cool slightly.
- Brush or drizzle the peach glaze over the butterfly cakes.
- Garnish with peach slices, a light sprinkle of lavender, and mint leaves before serving.
Nutrition
- Calories: 345
- Sugar: 21g
- Fat: 23g
- Carbohydrates: 30g
- Protein: 5g