First of all, whisk the egg and powdered sugar in a deep bowl for the sponge cake. Add flour and beat again. Pour into a greased and floured round cake tin. Bake in a preheated 180 degree oven until it rises.

When the sponge cake cools, cut it in half. Turn both parts over and put them side by side. For the wing cavity, make 2 triangular pieces from the edges. For cream, mix powdered sugar and milk in a saucepan.

Add the flour. Cook until it reaches the consistency of a pudding by stirring it with a wooden spoon to prevent it from clumping. After it cools, add the labne cheese and mix.

Apply the cream you have prepared in the middle of one edge of the cakes. Cover the other side. Apply the cream to cover the top. Whisk the whipped cream with cold milk and fill it into the cream squeezer. Draw a butterfly shape on the cake. If you wish, decorate with candies and serve.