Celebration Bento Cakes

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Celebration Bento Cakes

Ingredients

Vanilla Sponge Cake

Eggs 550 g

Sugar 350 g

Wheat flour 250 g

Potato starch 100 g

Butter 50 g

Oil 25 g

Chocolate Crunch

Cocoa butter 70 g

Oil 70 g

Terravita Hazelnut Multi Cream 400 g

Feuilletine flakes 500 g

Terravita Topaz 70 Dark Chocolate 200 g

Blueberry Jelly

Frozen blueberries 220 g

Frozen raspberries 65 g

Granulated sugar 30 g

NH pectin 6 g

Alabaster Mascarpone Cream

33% cream 100 g

Terravita Alabaster 28 White Chocolate 100 g

Vanilla powder 1 g

Terravita White Multi Cream 200 g

Gelatine 7.5 g

Cold water 30 g

Mascarpone 200 g

Cream 200 g

Chocolate Glaze

Terravita Amber Multi Intense Coating 300 g

33% cream 127 g

Glucose syrup 18 g

Lemon Glaze

Terravita Amber Lemon Coating 300 g

33% cream 127 g

Glucose syrup 18 g

Strawberry Glaze

Terravita Amber Strawberry Coating 300 g

33% cream 127 g

Glucose syrup 18 g

Mandarin Syrup

Mandarin juice 200 g

Sugar 100 g

Preparation method

Vanilla Sponge Cake

Whip the eggs with the sugar.
Combine the wheat flour and potato starch.
Melt the butter together with the oil.
Add approximately 100 g of the whipped egg mixture to the warm fats and mix well.
Add the combined flours to the whipped eggs in two additions, folding gently after each one.
Add the fats combined with the reserved egg mixture and fold until fully incorporated.
Divide the batter between 14 cm cake tins.
Bake at 170°C for approximately 35 minutes.

Chocolate Crunch

Melt the cocoa butter, oil and chocolate in the microwave or over a bain-marie.
Add the Terravita Hazelnut Multi Cream and mix well.
Add the feuilletine flakes.
Mix thoroughly until evenly combined.

Blueberry Jelly

Mix the sugar with the pectin.
Heat the blueberries and raspberries to 40°C.
Add the sugar and pectin mixture and stir well.
Bring to the boil.
Pour into silicone moulds or a cake ring.
Freeze.

Alabaster Mascarpone Cream

Soak the gelatine in the cold water.
Heat 100 g of cream, the Terravita White Multi Cream and vanilla powder to 60°C.
Pour the hot mixture over the white chocolate, add the bloomed gelatine and blend until smooth.
Add the mascarpone and the remaining 200 g of cream, then blend again until smooth.
Chill in the refrigerator.

Chocolate Glaze

Combine the cream with the glucose syrup and bring to the boil.
Pour over the Terravita Amber Multi Intense Coating. If necessary, gently heat the mixture until the coating has completely melted.
Blend until smooth.

Lemon Glaze

Combine the cream with the glucose syrup and bring to the boil.
Pour over the Terravita Amber Lemon Coating. If necessary, gently heat the mixture until the coating has completely melted.
Blend until smooth.

Strawberry Glaze

Combine the cream with the glucose syrup and bring to the boil.
Pour over the Terravita Amber Strawberry Coating. If necessary, gently heat the mixture until the coating has completely melted.
Blend until smooth.

Mandarin Syrup

Bring the mandarin juice and sugar to the boil.
Leave to cool.

Assembly

Place a layer of sponge cake inside a cake ring and soak it with the mandarin syrup.
Spread the chocolate and hazelnut crunch over the sponge.
Whip the cream filling, then spread a layer over the crunch.
Insert the frozen blueberry jelly.
Spread another layer of cream filling on top.
Add a second sponge layer and soak it with the mandarin syrup.
Chill the assembled cake in the refrigerator.
Cover the sides of the cake with the cream filling.
Place the cake in the freezer until firm.
Cover with one of the prepared glazes and decorate as desired.