Sponge cake for bento cake, at home it turns out not a bit worse if you cooked it in a professional kitchen. It's just as fluffy and soft. The impregnation makes the cake juicy, and the cream complements the sponge cake, creating incredible fireworks of flavors.
Ingredients
- Flour - 65 gr
- Chicken eggs - 1 piece
- Sugar - 45 gr
- Vegetable oil - 45 gr
- Baking powder dough - 14 gr
- Starch - 1 tbsp.l
- Milk - 90 ml
- Cream (33%) – 90 ml
- Cottage cheese - 180 gr
- Powdered sugar - 40 gr
- Water - 50 ml
- Sugar - 50 gr
Step-by-step cooking recipe
Let's start with making cakes. To do this, combine the dry ingredients and mix well.
In a separate bowl, mix the egg, sugar and vegetable oil. Beat well until foam forms. Add the milk and whisk again.
Now we combine dry and liquid ingredients. Beat the dough constantly so that it is homogeneous and elastic.
Prepare the baking dish. I use a round silicone mold. Brush it with vegetable oil, pour the dough and put it to bake for 30 minutes in the oven at 180C.
When the biscuit is ready, take it out and put it to cool. At this time, prepare the cream and impregnation.
For impregnation, combine water and sugar, heat up and leave to cool for 10 minutes.
For the cream, mix all the ingredients and beat with a mixer to a creamy consistency.
Remove the biscuit from the mold, divide it into two halves. Soak each half with sweet water. Put one cake on a dish, smear with cream. Put the second cake on top, smear the cream on top and around the edges. You can decorate the cake with fresh berries, grated chocolate or jam.
