Bento Cake "Honey Heart"

Ingredients

• Large eggs 1 piece
• Sugar 5 oz
• Salt a pinch
• Honey 0 oz
• Butter 0 oz
• Wheat Flour 5 oz
• Activated Baking Soda 0 oz
• Raspberry leaves 0 oz
• Strawberry 0 oz
• Corn Starch 0 oz
• Semi-soft cream cheese 15 oz
• 33% Cream 5 fl oz
• Powdered Sugar 5 oz

Step-by-Step Guide

Step 1

Sift the flour into a separate bowl and set aside. In a heavy-bottomed pot, whisk together the eggs, salt, and 80 grams of sugar until smooth. Next, add the butter and honey to the egg mixture, place it over low heat, and continuously stir with a whisk.

Step 2

Once the sugar has completely dissolved and the mixture is fully homogeneous, wait for it to boil and then add the baking soda while actively stirring with a whisk. The mixture should rise significantly and increase in volume. At this stage, remove the pot from the heat. Let it cool for 10 minutes. Gradually incorporate the 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. Refrigerate for 1 hour or overnight.

Step 3

Remove from the refrigerator, roll out, and cut into the desired shape, prick the dough with a fork, and bake in a preheated oven at 340°F for 3–4 minutes until golden. Leave the layers to cool on parchment, and once they reach room temperature, you can start assembling the cake.

Step 4

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

Step 5

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

Step 6

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