Ingredients
Sponge biscuit
egg
1pc
sugar
70g
2.45oz
0.28cup
4.69tbsp
milk
30g
1.01fl oz
flour
70g
2.45oz
0.28cup
4.69tbsp
baking powder
2g
0.07oz
0.13tbsp
vegetable oil
10g
0.34fl oz
Berry confit
black currant
120g
4.20oz
0.48cup
8tbsp
sugar
30g
1.05oz
2tbsp
cornstarch
10g
0.35oz
0.67tbsp
Cream cheese frosting
cream cheese
400g
14oz
1.60cup
26.80tbsp
whipping cream
100g
3.38fl oz
powdered sugar
60g
2.10oz
4tbsp
Soaking
water
100g
3.38fl oz
sugar
30g
1.05oz
2tbsp
Method
The calculation in the recipe is for two bento cakes with a diameter of 10cm (3.95 inch).
Sponge biscuit
- Whip the egg with sugar until fluffy.
- Sift the flour with baking powder, and add to egg mixture.
- Heat the milk to 104F (40C), and add the vegetable oil to it. Add everything to the egg mixture.
- Pour the dough into a mold, and bake in the oven preheated to 356F (180C) for 20 minutes.
- Cool the finished biscuit right in the mold. Take it out, wrap with cling film, and put in the fridge for 3 hours.
Berry confit
- Put the blackcurrants in a saucepan. Add sugar, and boil until thickened.
- Add the starch, stir until dissolved, and cool to room temperature.
Cream cheese frosting
Mix all the ingredients on a high speed until combined.
Soaking
- Boil the water in a saucepan.
- Add the sugar, stir until dissolved, and cool.
Cake assembly
- Cut the sponge biscuit lengthwise into 2 cake layers, and soak.
- Coat the cake layer with frosting, make the sides.
- Put half of the confit into the recess, and cover with another cake layer.
- Coat with cream cheese frosting, and smooth it.
