Baby White Butterfly Cake

Prepare cranberry-banana jelly, to do this, soak the gelatin in water until it swells, mash the cranberries and banana in a blender with sugar
Add the gelatin dissolved in a water bath, mix, put in any form covered with cling film and put it in the cold.
Prepare a sand base for cakes - mix flour with powdered sugar, salt, vanilla, add yolk and grated butter
Knead the dough, roll it into a ball and put it away for 30 minutes in the cold
Get the dough, roll out, cut out the base for cakes to fit the size of your mold, pierce with a fork in several places and bake at 165gr for 15 minutes
Cool
Prepare cream - gelatin sheets pour water for 10 minutes, mascarpone mix with powdered sugar, lemon juice until the powdered sugar is completely dissolved.
Heat the cream to 60 degrees, add the squeezed gelatin, mix until it dissolves, add the mavcarpone to the mixture, mix until smooth -all the cream is ready.
Collecting cakes
Peel pistachios, chop and sprinkle on the bottom of the molds.
Put 2-3 layers of cream
Get the frozen jelly, cut out with a butterfly mold, or circles (depending on what shape you have)
Carefully transfer the jelly into the molds with cream and press a little.
Pour the rest of the cream into the molds
Put the sand base on top, press it slightly and put it in the refrigerator until it freezes overnight
Put the finished cakes on plates and decorate with berries - I have a pomegranate without seeds.
That's all the fun!