For the Biscuit:

  • 120 grams (1 cup) flour
  • 110 grams (0.5 cup) sugar
  • 1 egg
  • 140 milliliters (0.5 cup) milk
  • 50 milliliters (0.5 cup) vegetable oil
  • 1 teaspoon baking powder

For the Cream:

  • 100 grams (0.5 cup) soft butter
  • 70-80 grams (0.5 cup) powdered sugar
  • 250 grams (1 cup) cream cheese

For the Filling:

  • Any berry or fruit
  • Starch (optional, for thickening)


  • Mixing Bowls

    You'll need a few mixing bowls for combining wet and dry ingredients. Glass or stainless steel bowls work best as they're non-reactive.

  • Hand Mixer or Stand Mixer

    A hand mixer is versatile and easy to use, but if you have a stand mixer, it can save you some effort, especially when beating the egg and sugar mix to that perfect fluffy texture.

  • Cake Form

    Use a non-stick cake form with a diameter of 12-14 cm (5-6 inches). Lining it with parchment paper can make removing the biscuit easier.

  • Plastic Wrap

    The plastic wrap is essential for preserving the moisture in your freshly baked biscuit.

  • Toothpick

    For checking the doneness of your biscuit, a simple toothpick will do the job.


Step 1

Prepare the Biscuit

Preheat your oven to 180°C (350°F).
Beat the egg with sugar until light and fluffy. Mix the oil with the milk.
Combine all dry ingredients, pour in the milk mixture, and then add the egg mixture.
Pour the batter into a cake form (12-14 cm / 5-6 inches in diameter).
Bake until a toothpick inserted comes out clean. The top should be golden.
Remove the biscuit from the form, wrap it immediately in plastic wrap, cool to room temperature, and refrigerate for a couple of hours or overnight.

Step 2

Make the Cream

Beat the soft butter with powdered sugar until smooth.
Add the cream cheese and mix until fully combined.

Step 3

Prepare the Filling

Use any berry or fruit of your choice. If using fruit, chop it finely.
Cook the berries or fruit pieces with some sugar and thicken with diluted starch if a runny filling is desired.
Cool the filling completely.

Step 4

Assemble the Cake

Layer the biscuit, cream, and filling.
Let the cake stabilize in the refrigerator for a couple of hours before serving.


Once your pastry is ready and has fully stabilized in the refrigerator, you'll want to display it in the most beautiful way possible. **Here are a few serving suggestions and ideas** to make your dessert the star of the show:

**Serve it chilled or at room temperature** for the perfect texture. Use a cake stand or a beautiful platter to showcase your creation. You can garnish with a few fresh berries on top for a pop of color and a hint of what’s inside. 🍓

**Pair it with a cup of tea or coffee** for an afternoon treat, or enjoy it as a sweet ending to a lovely dinner. For extra flair, sprinkle a light dusting of powdered sugar over the top. A little sprig of mint can also add a nice touch.

**Turn your serving into an experience**! Share the story behind the recipe with your guests, and watch their faces light up with each delicious bite. If you’re feeling adventurous, layer two different types of fruit fillings for a delightful surprise. 😉


For those looking to make this delightful pastry gluten-free or vegan, here are some easy adjustments:

**Gluten-Free Variation:**

  • Substitute the regular flour with a gluten-free flour blend. Make sure to check that your baking powder is also gluten-free.

**Vegan Variation:**

  • Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Allow it to sit for a few minutes to thicken.
  • Use a vegan butter substitute for the cream and any plant-based milk (like almond or soy) instead of dairy milk.
  • Opt for vegan cream cheese for the cream filling.
  • Ensure your sugar is vegan, as some sugar is processed with bone char.

With these tweaks, you can enjoy a delicious and inclusive pastry that everyone will love! 🌱


  • How do I know when my biscuit is fully baked?

    Insert a toothpick into the center of the biscuit. If it comes out clean, it's done. The top should also be golden brown.

  • Can I use frozen fruits instead of fresh for the filling?

    Yes, you can use frozen fruits. Just make sure to thaw and drain them well before cooking.

  • What is the best way to beat the butter and sugar for the cream?

    Use a hand mixer or stand mixer on medium speed until the mixture is light and fluffy. This usually takes about 3-5 minutes.

  • How do I prevent my cake from sticking to the form?

    Line the cake form with parchment paper and lightly grease it with oil or butter to prevent sticking.

  • Can I make the biscuit ahead of time and freeze it?

    Yes, you can bake the biscuit, let it cool completely, and then wrap it tightly in plastic wrap before freezing. Thaw it in the refrigerator overnight before using.

  • How can I ensure my cream cheese doesn't curdle when making the cream?

    Make sure your cream cheese and butter are both at room temperature before you start mixing them together. This will help achieve a smooth consistency.

Nutrition facts

Delicious Bento Cake Recipe
Recipe Yield:8 servings
Calories:Per serving
Calories (Min - Max):370 - 400
Total Fat:21
Saturated Fat:11
Total Carbohydrate:42
Total Sugars:28