Strawberry Peach Travel Box

Whip the eggs with sugar until fluffy.

Fold in the sifted flour and starch.

Pour in the oil and vanilla, gently fold to combine.

Bake in a 20×30 cm pan at 170 °C for 10–12 minutes.

Let cool and cut out 8 squares to fit the bottom of the containers — 2 layers per box.

Bloom the gelatin in cold water.

Bring the cream cheese and sour cream to room temperature.

Mix the cheese with sugar, then add the sour cream and stir until smooth.

Melt the gelatin until liquid, pour into the cream, and mix well.

Whip the heavy cream until fluffy and gently fold it into the cream mixture with a spatula.

Mix the puree with pectin and sugar.

Boil for 30 seconds, let cool, and transfer to a piping bag.