Bento Cake "Honey Heart"

4 servings

90 minutes

Бенто-торт «Медовое сердце» — это утончённое лакомство, которое сочетает в себе ароматный медовый бисквит, нежный творожный крем и освежающую ягодную начинку. Его коржи, пропитанные теплом натурального мёда, напоминают классические европейские медовые десерты, но в миниатюрном, изящном исполнении. Вкус этого торта — гармония сладости, сливочной мягкости и легкой кислинки летних ягод. Он идеально подходит для особенных моментов: романтических встреч, уютных вечеров или даже стильных праздничных мероприятий. Форма бенто делает его удобным для индивидуального наслаждения, а сочетание текстур превращает каждый кусочек в гастрономическое удовольствие. Этот десерт не просто торт, а признание в любви к утонченным вкусам.

Energy value per serving

• Calories: 885.6
• Proteins: 13.6g
• Fats: 44.2g
• Carbohydrates: 111.1g

Ingredients

• Chicken egg (large): 1 pc
• Sugar: 100 g
• Salt: pinch
• Honey: 40 g
• Butter: 50 g
• Wheat flour: 200 g
• Soda: 3 g
• Raspberry: 50 g
• Strawberry: 50 g
• Starch: 4 g
• Cottage cheese: 400 g
• Cream 33%: 140 ml
• Powdered sugar: 133 g

Cooking steps

1. Sift the flour into a separate bowl and set aside. In a deep pot with a thick bottom, whisk together the eggs, salt, and 80 grams of sugar until smooth. Then add oil and honey to the egg mixture, place on low heat, stirring constantly with a whisk.

   Required ingredients:

   • Chicken egg (large): 1 piece
   • Salt:  pinch
   • Sugar: 100 g
   • Butter: 50 g
   • Honey: 40 g

2. Once the sugar is completely dissolved and the mixture is homogeneous, wait for it to boil and add baking soda while actively whisking. The mixture should rise significantly and increase in volume. At this stage, remove the pot from the heat. Let it cool for 10 minutes. Then gradually add flour. First add it to the pot and mix with a whisk, then transfer to a mat and knead with a spatula. Form into a ball. Place in the refrigerator for 1 hour or overnight.

   Required ingredients:

   • Sugar: 100 g
   • Soda: 3 g
   • Wheat flour: 200 g

3. Take out of the fridge, roll out and cut into the desired shape, prick the dough with a fork and bake in a preheated oven at 170 degrees for 3-4 minutes until golden brown. Let the layers cool on parchment, and once they reach room temperature, you can start assembling the cake.

4. In a thick-bottomed pot, defrost the berries over medium heat. Then blend them (in a cup) and return to heat. Once the puree starts to boil, quickly add a mixture of 20 grams of sugar and starch while constantly whisking. Cook for 2 minutes until thickened. Cover with plastic wrap and refrigerate overnight after cooling.

   Required ingredients:

   • Raspberry: 50 g
   • Strawberry: 50 g
   • Sugar: 100 g
   • Starch: 4 g

5. Mix cheese, cream, and powdered sugar in a mixer bowl at high speed with a whisk attachment. Pipe the cream into balls.

   Required ingredients:

   • Cottage cheese: 400 g
   • Cream 33%: 140 ml
   • Powdered sugar: 133 g

6. Assembly: place the first layer, cream, filling; place the second layer, cream, filling; place the third layer, cream.

   Required ingredients:

   • Wheat flour: 200 g
   • Cottage cheese: 400 g