Bento Cake Recipe. Assembling a New Year's themed bento cake.
New Year is coming soon. It's time to think about gifts. I suggest you prepare a Red Velvet bento cake as a gift.
Sponge cake: (12 cm long, 4 layers are obtained from one portion of dough, enough for 2 cakes)
1 egg
100 g sugar
a pinch of salt
90 g vegetable oil
100 g mukiyai
15 g corn starch
90 ml kefir
1.3 tsp soda
4 g baking powder
4 g alkalized cocoa
1.5 tsp red Top Color dye
Beat the egg with sugar and salt until stiff. Add butter, beat everything again with a mixer. Add 1/3 tsp soda and dye to the kefir, mix and pour into the general mixture. Mix all dry ingredients, sift through a sieve and add to the dough.
Bake in a 12 cm tin at 170-180* until a toothpick comes out clean. (I bake in one go, building up the edges of the tin with parchment)
Cream: (inside)
200 g cream cheese
50 g powdered sugar
50 g cream 33% fat
All dairy products must be cold. Mix everything and beat until thick.
Cherry confit:
100 g frozen cherries
50 g sugar
1 tsp cornstarch
20 g water
Mix everything, put on the fire. Simmer until thickened. Cool to room temperature before using.
Impregnation: caramel + water
Caramel:
50 g sugar
25 g water
60 g cream 33%
20 g butter
pour water over sugar and place on medium heat, do not stir! As soon as the mass begins to darken, remove from heat, add cream preheated in the microwave, and butter, stirring gently. Then put the saucepan back on the heat and cook for a couple more minutes. Cool before using!
Cream for covering the cake:
120 g cream cheese
40 g butter
30 g powder
titanium dioxide or white food coloring Top color
Butter should be at room temperature. Cheese cold. Mix everything and beat.