Basic bento cake

Ingredients

Sponge Biscuit

1 large egg
70 grams (2.5 ounces) sugar
30 milliliters (1 fluid ounce) milk
70 grams (2.5 ounces) all-purpose flour
2 grams (0.07 ounces) baking powder
10 milliliters (0.34 fluid ounces) vegetable oil

Berry Confit

120 grams (4.25 ounces) black currant
30 grams (1 ounce) sugar
10 grams (0.35 ounces) cornstarch

Cream Cheese Frosting

400 grams (14 ounces) cream cheese
100 grams (3.5 ounces) whipping cream
60 grams (2.1 ounces) powdered sugar

Soaking

100 milliliters (3.4 fluid ounces) water
30 grams (1 ounce) sugar

Equipment

Mixing Bowls
Ensure you have a variety of mixing bowls in different sizes, as you'll need separate bowls for whipping, mixing, and combining ingredients.
Hand Mixer or Stand Mixer
A good quality mixer will make your job easier when it comes to whipping eggs and mixing your frosting to perfection.
10 cm Cake Molds
These molds are essential for creating the perfect bento-sized cakes. Silicone molds can be particularly helpful as they make it easy to remove the cake after baking.
Saucepan
A small to medium-sized saucepan is needed for preparing the berry confit and soaking syrup.
Oven
A reliable oven preheated to the correct temperature will ensure your sponge biscuit bakes evenly.
Spatula
A spatula is a must-have for spreading the frosting and ensuring smooth, even layers.
Cling Film
Used to wrap the sponge biscuit and keep it moist while it chills in the fridge.

Instructions

Step 1

The recipe yields two bento cakes with a diameter of 10cm (3.95 inches).

Step 2

1. Whip the egg with sugar until fluffy. Make sure your egg is at room temperature for better volume.

Step 3

2. Sift the flour with baking powder, then gently fold into the whipped egg mixture.

Step 4

3. Heat the milk to 104°F (40°C), and stir in the vegetable oil. It's essential to not overheat the milk; luke warm is perfect.

Step 5

4. Incorporate the milk-oil mix into the egg-flour blend.

Step 6

5. Pour the batter into a mold and bake in an oven preheated to 356°F (180°C) for 20 minutes.

Step 7

6. Cool the sponge biscuit in the mold, then wrap in cling film and refrigerate for 3 hours. Refrigerating helps in firming up the cake for easier slicing.

Step 8

7. For the berry confit, put the black currants in a saucepan and add sugar. Boil until the mixture thickens, then add the cornstarch and stir until dissolved. Let it cool to room temperature.

Step 9

8. For the frosting, mix cream cheese, whipping cream, and powdered sugar on high speed until combined. Chill your bowl and beaters for quicker results.

Step 10

9. For the soaking syrup, boil water in a saucepan, add sugar, stir until dissolved, and let it cool.

Step 11

10. Cut the chilled sponge biscuit lengthwise into two layers and soak each layer with the syrup.

Step 12

11. Spread a layer of frosting on the bottom cake layer and create a barrier at the edges.

Step 13

12. Fill the center with half of the berry confit. Place the second cake layer on top.

Step 14

13. Coat the top and sides with the remaining cream cheese frosting, and smooth it out.

Servings

Imagine presenting these mini masterpieces at your next gathering - pure magic! These Berry Confit Bento Cakes are *perfect* for a variety of occasions, be it a cozy family brunch, a sophisticated tea party, or even a sweet surprise for a loved one. 💖

**Pair** your cakes with a cup of freshly brewed tea or coffee to enhance the flavor experience, and **add** fresh berries on the side to complement the berry confit center. 🍓

For a more **elegant touch**, consider serving the cakes on a beautiful cake stand and garnishing with mint leaves or edible flowers. 🌸🍃 The look of sheer delight on your guests' faces will be worth every second of effort you put into baking them!

Variations

Considering dietary restrictions? No problem!

For a Gluten-Free variation, replace regular flour with a gluten-free flour blend. Make sure your baking powder is gluten-free as well. 🍞
Opting for a Vegan version? Use a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water) instead of the egg, and choose a vegan cream cheese and coconut whipping cream for the frosting. 🌱

Both variations ensure everyone can enjoy the deliciousness of these Berry Confit Bento Cakes. 🎉

Faq

Why did my sponge cake turn out dense?
Make sure to whip the egg and sugar mixture until it's fluffy and light before incorporating the dry ingredients. Also, be careful not to overmix the batter once you add the flour.
How can I avoid lumps in my confit?
Slowly add the cornstarch while constantly stirring to ensure it dissolves completely. Using a fine sieve can help to incorporate it smoothly.
Can I use a different fruit for the confit?
Absolutely! Feel free to experiment with other berries like raspberries, blueberries, or even a mix of your favorites.
How do I get smooth frosting?
Ensure your cream cheese is at room temperature before mixing, and beat it on high speed until smooth. Gradually add the powdered sugar to avoid lumps.
How can I prevent my cakes from sticking to the mold?
Grease your molds well with butter or oil, and line the bottom with parchment paper if necessary.
What's the best way to store these cakes?
Store the cakes in an airtight container in the fridge. Allow them to come to room temperature before serving for the best texture and taste.