Classic bento cake with vanilla sponge cake and cottage cheese filling will win your heart. The filling can be made any way, experiment. Let it be chocolate ganache, whipped cream, fruit jam or cottage cheese.
Ingredients
- Chicken eggs - 2 pieces
- Flour - 80 g
- Sugar - 80 g
- Vanilla sugar - 1 bag
- Milk - 25 ml
- Baking powder dough - 10 g
- Vegetable oil - 20 g
- Cottage cheese - 200 g
- Cream (33%) – 150 g
- Powdered sugar - 70 g
Step-by-step cooking recipe
First we will prepare a sponge cake for the cake. Mix eggs with sugar, vanilla sugar and whisk until a thick foam forms. Add vegetable oil and milk, continue to beat. Pour in the baking powder for the dough and flour and beat everything well until a homogeneous consistency.
Pour the sponge dough on a baking sheet and send it to bake in the oven for 25 minutes at 180C.
While the biscuit is baking, prepare the cream. Whisk cottage cheese, cream and sugar together until smooth.
Take out the biscuit, let it cool down a little. With a 10 cm diameter forming ring, cut out 3 circles. Assemble the cake by smearing the cakes with cream.
Chop the biscuit trimmings, cover the sides of the cake with the resulting crumbs. Put it in the refrigerator for 2-3 hours to soak the cake.
