Erfrischende Pfirsich-Schnitten / Bienenkuchen / Biene Maja Kuchen mit Schmandcreme

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt reduces calories while providing creaminess.

whipped cream

🥗Healthier: coconut whipped cream

💰Cheaper: heavy cream

Coconut whipped cream is dairy-free and lighter.

sugar

🥗Healthier: honey

💰Cheaper: stevia

Honey adds natural sweetness with flavor.

gelatin

🥗Healthier: agar-agar

💰Cheaper: none

Agar-agar is a plant-based alternative.

Preheat the oven to 180 degrees Celsius.

In a mixing bowl, combine 3 eggs, 70 g sugar, and a pinch of salt. Mix until well combined.

Add 160 g flour, 1 tsp baking powder, 75 g sunflower oil, and 75 ml juice (e.g., passion fruit nectar) to the egg mixture. Stir until smooth.

Pour the batter into a baking frame (25x25 cm or 24x26 cm) and bake for 12 minutes.

For the sour cream layer, whip together 400 g sour cream, 400 g whipped cream, 4 tsp cream stabilizer, 1 tsp vanilla extract, and 60 g powdered sugar until fluffy.

For the fruit glaze, mix 400 g liquid (e.g., 200 g juice from canned peaches/apricots + 200 g passion fruit nectar) with 1 heaping tbsp cornstarch (or 5 g agar-agar) in a saucepan and heat until thickened.

Once the cake has cooled, spread the sour cream mixture on top.

Pour the fruit glaze over the sour cream layer and let it set.

(Optional) Decorate with 1 large can of peaches or apricots, 30 g dark chocolate coating, 20 g sliced almonds, and sugar eyes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens