Maras Wunderland – A food blog with sweet and savory recipes.

Last week I told you that I have two more recipes for you and then I’m going on summer break. Then I quickly changed my mind: This will be the last recipe – then it will continue at the beginning of September. I just need a break. Don’t think up any recipes, bake anything, cook anything, take photos of anything. I will still continue to share summer inspiration with you on Instagram. There are simply too many recipes here that I would like to share with you. But before we go on break, I’m going to serve you another wonderful cake today: a quick berry bee sting. Light, fluffy sponge cake filled with berries and a light pudding-based filling. Incredibly delicious, I tell you! But first I’ll give you all the facts at a glance:

• easy light cake,
• with fluffy sponge cake and berries,
• with pudding curd cream cream,
• healthier and almost sugar-free,
• Lower in calories than traditional cakes
• made quick and easy,
• perfect for summer.

Quick summer cake: berries bee sting

I made the sponge cake for the summer cake according to my tried and tested procedure: Don’t separate the eggs and beat them individually, but rather put them all in a bowl and, together with the sugar, simply give it all 15 minutes on the highest setting. Then it will be wonderfully light and thick and creamy. Here I replace half of the sugar with erythritol. I don’t dare use more than that because I have the feeling that the sponge cake will shrink otherwise. Sugar helps stability in my eyes. But if anyone has had different experiences, please share it. As always, I use spelled flour instead of wheat flour. It works exactly the same way 1:1. So if you only have wheat flour at home, feel free to use that. For the filling, I first cooked a vegan vanilla pudding and then added low-fat quark and cream fine to it. Finally, just quickly fold in a few frozen berries and you can finish the cake. Thanks to the frozen berries, you can actually easily bake the cake all year round. But I admit, it’s just the best for summer. Really easy to make, fruity, fresh, light and simply incredibly tasty. Love this cake. Give it a try and let me know what you think of the tart. I’m looking forward to feedback.

Recipe: quicker, healthier berry bee sting

This berry bee sting with fluffy sponge cake, berries and a filling of pudding and curd is the perfect, light and airy summer cake and at the same time easy to make.

biscuit

• 5
  Eggs
  Size M
• 110
  G
  Sugar
  for me half erythritol
• 1
  TL
  vanilla extract
• 125
  G
  spelled flour
• 25
  G
  food starch
• 1.5
  TL
  baking powder
• 100
  G
  Almond flakes

filling

• 500
  ml
  Plant drink
• 45
  G
  food starch
• 1
  vanilla bean
• 1
  TL
  vanilla extract
• 100
  G
  Erythritol
  alternatively: sugar
• 1
  Ms
  turmeric
  optional (for color)
• 125
  G
  lowfat quark
• 125
  G
  Fine cream for whipping
• 1/2
  P
  Cream stiff
• Berries of your choice, powdered sugar

1. Line the bottom of a 26cm ø springform pan with baking paper. Preheat oven to 175°C top/bottom heat.

2. Beat eggs, erythritol and sugar until thick and creamy for 15 minutes. Add vanilla extract and stir in. Mix flour with cornstarch and baking powder and stir in.
3. Pour the dough into the prepared pan and sprinkle with the flaked almonds. Bake in a hot oven for around 35 minutes. Remove the sponge cake from the oven, let it cool and then cut it in half. Cut the top layer into 12 cake pieces.

4. For the filling, scrape out the pulp of the vanilla pod. Mix approx. 10 tablespoons of the drink with cornstarch, erythritol and optionally turmeric (for the color). Bring the remaining drink to the boil with the opened vanilla pod. Stir in vanilla extract and cornstarch mixture. Bring to the boil again, remove from heat, pour over and cover with cling film. Let cool down.
5. Stir the cooled pudding until smooth. Beat the cream fine with the cream until stiff. Fold into the pudding together with the low-fat quark. Finally, carefully but quickly fold in the berries.
6. Spread the filling on the bottom layer and cover with the 12 cake pieces. Decorate with powdered sugar and fresh berries if desired. Refrigerate until serving.

Source: Mara’s original

Looking for more summer cakes? Nice! I have some there. Take a look here in Wonderland:

– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

Have you tried the recipe?

I’m really happy about that! If you’d like, show me your result on Instagram and feel free to tag @maraswunderland and use the hashtag #maraswunderland. I am always very enthusiastic about your creations of my recipes! 🙂

Did you like it? What have you changed?

Like myself, many people always change little things about the recipes. You too? Feel free to tell me about it here in the comments. It’s wonderful to hear what you do with the recipes. And of course how you liked it!

You have a question?

Then feel free to leave it here in the comments. I can’t promise that I’ll respond in an absolutely timely manner, but I always try to keep an eye on it and respond quickly.