Bento cake a small cake in a box

Name: Bento cake — a small cake in a box
Yield: 2 slices (Ø 11 cm)
Ingredients: 110 g full-fat cream cheese; 2 pcs eggs; 65 g caster sugar; 60 g strawberries; 45 g icing sugar; 45 g plain flour; 30 g butter; 25 g raspberries; 10 g double cream; 5 g cornflour

681kcal / slice

2 slices · 7.6 cm tall · 0.46 kg ?

How is this counted?

A slice is a wedge with about 16 cm² of top — a party slice about 2.5 cm wide at the rim.
Ø 11 cm tin → 95 cm² ÷ 16 = 6 {wslices}.
Height does not add slices, it makes each one heavier: 230 g and 681 kcal a slice here.
Each layer weighs area × thickness × its density; calories are that weight × kcal per 100 g, summed over all layers.

Sponge layers3

TinØ 11 cm

Guests2

moving this resizes the tin

Layers top first

Crumb-coat cream0.5 cm
Vanilla sponge1.5 cm
Berry confit0.5 cm
Cream cheese frosting0.8 cm
Vanilla sponge1.5 cm
Berry confit0.5 cm
Cream cheese frosting0.8 cm
Vanilla sponge1.5 cm

Decor

Frosting Drips

Rosettes0

Candles0

Shopping list

full-fat cream cheese110 g
eggs2 eggs
caster sugar65 g
strawberries60 g
icing sugar45 g
plain flour45 g
butter30 g
raspberries25 g
double cream10 g
cornflour5 g

How to make it Full recipe →

Vanilla sponge: Bake 25–30 min at 170 °C fan in a lined tin.
Cream cheese frosting: Beat the butter first, add cold cheese last; do not overmix.
Berry confit: Boil the berries with sugar and starch 1–2 min until thick; cold confit holds its edge.
Crumb-coat cream: A firm cream cheese frosting for covering: whip briefly or it turns runny.

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