The fashion for bento cakes is spreading around the world at a tremendous speed. But what if the person to whom the dessert is addressed adheres to PP or is on a diet? There are a lot of "right" recipes for these cute Korean cakes. I am sharing one of them with you today!
Ingredients
- Buckwheat flour - 75 g
- Chicken eggs - 3 pcs.
- Greek yogurt - 180 g
- Cocoa - 25 g
- Baking powder dough - 9 g
- Sugar Substitute - 6 g
- Pear - 100 g
- Vanilla Extract - 1 tsp.
- Sugar substitute - 2 g
- Ricotta - 200 g
- Sugar substitute - 3 g
- Coconut oil - 10 g
- Food coloring (optional) – for decoration
Step-by-step cooking recipe
Combine eggs and Greek yogurt, mix. Gradually introduce whole grain flour, cocoa, baking powder and sugar substitute. Beat with a whisk until smooth.
Pour the resulting dough onto a small baking sheet covered with parchment and bake in a preheated 180 °C oven for about 15 minutes (check the readiness of the cake with a wooden skewer), then cool slightly and cut out 3 small cakes using a round shape (usually 8-10 cm in diameter).
Prepare the filling. For the cake according to this recipe, I use a fresh pear. Cut the fruit into small pieces, put it in a saucepan, add vanilla extract (you can replace it with cinnamon or other favorite spices) and a sugar substitute. Boil the pear over low heat until soft. If necessary, you can add a little water.
For the cream, mix the ricotta, melted coconut oil and sugar substitute. Whisk the resulting mass with a blender until smooth. If you plan to use colored cream to decorate the cake, put a small part of the cream in a separate container and color it with natural food coloring.
Assemble the cake. Put the first cake on the substrate, wrap it with acetate tape (you can do without it, but in this case the cream should be well cooled). Lubricate the cake with cream using a spoon or a pastry bag, make a small depression in the cream, put the pear filling, then again a thin layer of cream (it will take about 60 g of cream to cover each cake). Cover the structure with a second cake and repeat the procedure. Lay out the third cake, press it down a little, cover with cling film and send it to the refrigerator for 3-4 hours.
When the cake is sufficiently infused, remove the plastic wrap and acetate tape and cover the cake with a thin layer of cream on all sides. Align the top and sides.
Decorate the cake at your discretion - with a cream colored with food dyes, using fresh berries, confectionery sprinkles, etc.
Put the finished bento cake carefully into a special serving box or lunch box.
