How to make birthday Korean bento cake like Nora’s Bakery?
Crack eggs, pour in vanilla and salt, start whipping, add sugar in batches. Pour milk into butter and heat well. Sift flour and baking powder into whipped eggs. Then pour in milk and butter, mix it.
Pour the dough over baking sheet, spread it evenly. Bake the biscuit in an oven preheated to 180°C for 15-20 minutes. Let the finished biscuit cool, remove the paper. Wrap the biscuits in cling film and refrigerate for 8 hours.
Boil water at about 80 ° C. Pour soda into kefir and mix. Sift flour and cocoa into a bowl. Add a pinch of salt, mix dry ingredients.
Crack the egg, whip it, gradually adding sugar, pour oil and kefir into it. Stir everything with a mixer. Pour in hot water during the process. Pour the dry ingredients into the liquid part, gently mix. Spread the chocolate dough on a baking sheet.
Bake the biscuit in the oven at 180°C, 30 to 40 minutes. Remove the finished biscuit, cool. Cut out circles, wrap them in cling film and put them in the refrigerator.
Prepare berry confiture. Boil the caramel until amber in color, you do not need to stir it with a spoon, shake the stewpan only occasionally.
Turn off the heat and, while stirring constantly, pour in the hot cream. Turn the heat back on and wait for it to boil. Put butter in caramel. Cook for a few minutes. Add a pinch of salt at the end. Cool the finished caramel and mix with peanuts.
Chill cream cheese and cream well before cooking. Melt the chocolate in short bursts in the microwave. Whip cheese, cream and powder with a mixer at low speed until smooth.
Put cream on the cake along the edge, forming a rim. Put the filling in the center. Apply the cream on top of the filling, smooth it out, closing the confiture.
Put the finished cakes in the refrigerator for 1-2 hours. Apply smoothing cream to the sides and top. Level the cake on all sides with a spatula.
Image by Sudhir Chechani from Pixabay