These cute little cakes have long conquered the hearts of sweet tooths all over the world. You can cook Korean bento cake according to almost any recipe. Today I will share with you an interesting and almost PP recipe for carrot cake.
Ingredients
- Flour (whole grain) – 70 g
- Chicken eggs - 2 pcs.
- Carrots - 100 g
- Baking powder dough - 1 tsp.
- Olive oil (refined) – 50 ml
- Sugar substitute - to taste
- Salt - 1 pinch
- Nuts (any) – 25 g
- Orange juice - 30 ml
- Orange peel - 15 g
- Ground cinnamon - to taste
- Nutmeg - to taste
- White chocolate - 150 g
- Sour cream (20%) – 200 ml
Step-by-step cooking recipe
Separate the yolks from the whites. Whisk the whites with a pinch of salt until a fluffy foam forms.
Combine finely grated carrots, egg yolks, orange juice and zest, chopped nuts, sugar, spices and olive oil. Mix thoroughly.
Sift the flour, mix with baking powder and add to the carrot mixture. Gradually introduce the whipped whites, gently stirring the mass with a wooden spatula from the bottom up so that the whites do not settle.
Spread the dough evenly on a baking sheet lined with parchment and bake the cake in a preheated 180 °C oven for 25-30 minutes. Then, using a cooking ring or any round shape, cut out small cakes with a diameter of 10-12 cm from a large cake, cool, wrap in plastic wrap and send to the refrigerator for 2-3 hours.
For the cream, melt and then cool the white chocolate slightly. Beat the cooled sour cream with a mixer, gradually introducing the melted chocolate. Continue whisking for another 2-3 minutes at maximum speed. Send the finished cream to the refrigerator for stabilization.
For the filling, mix honey with chopped nuts.
Assemble the cake: smear each cake with cream, then lay out the nut-honey filling, stack the cakes on top of each other with a slide. Line the edges with cream and decorate the cake at your discretion.
Send the finished carrot bento cake to the refrigerator. Before serving, carefully transfer the dessert to the bento box.
