If you want to bake a delicious homemade cake, but it will be too big and there is no one to eat it, I advise you to pay attention to small and charming bento cakes. Today I will tell you how to cook this with raspberries.
Ingredients
- Chicken eggs - 1 piece
- Sugar - 70 g
- Milk - 30 ml
- Flour - 70 g
- Baking powder dough - 2 g
- Vegetable oil - 10 ml
- Raspberry - 120 g
- Sugar - 30 g
- Corn Starch - 10 g
- Water - 100 ml
- Sugar - 30 g
- Cottage cheese - 400 g
- Cream (33%) – 100 ml
- Food coloring (pink) – 2-3 drops
- Powdered sugar - 60 g
Step-by-step cooking recipe
For the sponge cake, whisk the eggs with sugar until fluffy and add the sifted flour with baking powder.
Pour in warm milk and butter, mix the dough, pour into the mold and bake the biscuit for 20 minutes in the oven at 180 degrees.
Cool it in the mold, wrap it in foil and send it to the refrigerator for 3 hours.
Mash the raspberries and boil them with sugar until thickened. Add the starch, stir and let the mass cool.
Whisk all the ingredients for the cream in a blender until fluffy and add the dye according to the instructions.
Boil water for impregnation, dissolve sugar in it, boil the syrup for a couple of minutes and let cool.
Cut the sponge cake into 2 cakes and soak.
Put the cream side on the cake, and inside - raspberry filling.
Cover with the second cake and evenly coat the whole bento cake with cream.
Decorate it at your discretion.
