Bento Cake "Honey Heart"
4 servings
90 minutes
Bento cake 'Honey Heart' is a refined treat that combines fragrant honey sponge cake, delicate cottage cheese cream, and refreshing berry filling. Its layers soaked in the warmth of natural honey evoke classic European honey desserts but in a miniature, elegant form. The taste of this cake is a harmony of sweetness, creamy softness, and a light tartness of summer berries. It is perfect for special moments: romantic dates, cozy evenings, or even stylish festive events. The bento shape makes it convenient for individual enjoyment, while the combination of textures turns each piece into a gastronomic delight. This dessert is not just a cake; it is a confession of love for refined flavors.
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.
- 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.
- 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.
- 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.
- 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.
- Wheat flour: 200 g
- Cottage cheese: 400 g