The bento cake, also known by lunch box cake or colored Korean cake, come in a format perfect for sharing so they are perfect for any celebration to which we are very few guests. They are also characterized by their size as they do not measure more than 10-12 cm.
Colorful and cheerful, it is impossible to resist them. We can find them in a multitude of flavors, but this time we have given them all the lemon flavor and a very colorful decoration.
recipe information
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- Preparation time: 40 minutes
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- cooking time: 20 minutes
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- total time: 1 hour
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- rations: 2
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- Category: desserts
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- type of cuisine: Korean
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- Calories per serving (kcal):815
Ingredients for the bento cake for 2 people
For the cake:
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- 200g white sugar
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- 200 g unsalted butter at room temperature
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- 4 eggs M
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- 200 g of wheat flour
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- 2 teaspoons chemical yeast (Royal type)
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- 1 lemon
For the cream or buttercream decoration:
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- 150 g unsalted butter at room temperature
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- 150g icing sugar
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- 1 lemon
Necessary utensils
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- 25×35 cm rectangular mold
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- 10 cm diameter round cutter
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- 20×20 cm square of parchment paper
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- cake bento box
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- Gel or paste dyes
How to make a bento cake
Beat 200 grams of white sugar and 200 grams of unsalted butter at room temperature until the mixture is light and creamy.
Add 4 M eggs, one by one, and do not add the next one until the previous one has been completely integrated into the mixture.
We sift 200 grams of wheat flour along with 2 teaspoons of chemical yeast. We integrate into the mixture at the lowest speed that the mixer allows us.
Finally, add the zest and juice of 1 lemon and integrate perfectly into the dough.
Preheat the oven to 180 ºC with heat up and down. Grease and line a rectangular mold of about 25×35 cm with greaseproof paper.
Pour the dough into the mold and smooth. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
Remove from the oven and let cool for about 20 minutes in the pan. Then remove from the mold and let cool completely on a wire rack.
When the cake is completely cool, remove the parchment paper and cut 3 circles out of the dough. We reserve until the moment of assembly. If necessary, we equalize the height of each circle to make it easier for us when assembling the cake. With the leftover cake, we can make cake pops or save it for breakfast.
To make the cream or buttercream, put in a bowl 150 grams of unsalted butter at room temperature, 150 grams of icing sugar and the zest and juice of 1 lemon. We beat first at low speed until the ingredients are integrated and then at medium-high speed until the mixture clears up and is very creamy. It can take between 10 and 20 minutes to get the desired texture.
We start assembling the cake by putting a little cream in the center of the parchment paper and placing one of the biscuits on top. We put a portion of cream on top. We repeat with the next cake and with another portion of cream.
Place the last cake on top and cover the sides and the top of the cake with the cream, smoothing the surface as much as possible.
With the rest of the cream, we dye it with dyes in gel or paste to decorate to our liking.
We put the colored creams in pastry bags and decorate the cake.
We carefully place the bento cake in the box and we can surprise someone with this delicious cake.
Easy preparation summary
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- Beat the white sugar and butter until the mixture is creamy
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- Add the eggs one by one
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- Sift the flour and yeast
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- Add the zest and lemon juice
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- Preheat the oven to 180 ºC with heat up and down. Grease and line the mold
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- Pour the batter and smooth and bake for 20-25 minutes
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- Let the cake cool
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- Cut 3 circles with the help of a cutter and reserve
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- Beat the butter, icing sugar, zest and lemon juice until the mixture is very creamy
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- We begin to assemble the lunch box cake
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- Completely cover the cake
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- We dye the rest of the cream with dyes in gel or paste
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- We decorate the bento cake to our liking
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- We put it in a box for presentation
