Bento cake is a one-piece Korean cake that is packed in a sugar cane box. This dessert is perfect for those who adhere to proper nutrition.
Ingredients
- Applesauce - 50 g
- Cottage cheese - 130 g
- Cottage cheese - 130 g
- Oat flakes - 20 g
- Chicken eggs - 1 piece
- Cocoa - 10 g
- Peanut butter - 15 g
- Sugar syrup (from jerusalem artichoke) – 15 g
- Baking powder dough - 2 g
Step-by-step cooking recipe
Separate the white and yolk. Mix together the yolk, applesauce, cocoa powder, baking powder and ground oat flakes. Whisk the protein separately and add to the dough.
Place the dough in a round mold with a diameter of 9-15 cm. Bake in the oven for 20-25 minutes, at 180 ° C.
Let cool, then wrap the sponge cake in plastic wrap. Place in the refrigerator for 5 hours. Cut into 2 cakes.
To prepare the filling, mix the peanut paste and Jerusalem artichoke syrup until smooth. To make the cream, whisk the cottage cheese and cottage cheese.
Assemble the cake. On the first cake, apply the cream evenly. Make a side of the cream, placing the filling in the center, cover with a second cake. Coat the sides and top of the cake with a thin layer of cream. Place in the refrigerator for two hours, wrapped in plastic wrap.
Remove the film, decorate the cake on your own.
