IDE JUALAN! BENTO CAKE BOX!

Luvita Ho October 25, 2025 Watch on YouTube ↗

Drinks & Desserts Japanese sign in to save it

Bento Cake Box with Fresh Fruit

Bahan

Cara Membuat

Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.

Panaskan oven di suhu 160 sampai 170 derajat.
Siapkan loyang 20 x 30 cm beralas baking paper dan sisi-sisinya dioles mentega.
Lelehkan 55 gr mentega tawar di microwave.
Masukkan 5 kuning telur ke dalam mangkuk mixer.
Tambahkan 2 butir telur utuh yang sudah suhu ruang.
Tambahkan 1/2 sdt vanilla dan 2 cubit garam.
Kocok sampai adonan setengah mengembang.
Masukkan 75 gr gula pasir sedikit demi sedikit.
Kocok sampai adonan kental berjejak, jangan sampai over.
Ayak 40 gr tepung kue, 10 gr maizena, 10 gr susu bubuk, dan 1/2 sdt baking powder.
Ayak sedikit demi sedikit sambil difolding sampai rata.
Ambil seperempat adonan lalu campurkan ke mentega leleh dan aduk sampai teksturnya sama.
Tuang kembali ke adonan utama lalu folding cepat sekitar 10 sampai 15 detik.
Tuang adonan ke loyang lalu ratakan permukaannya.
Hentakkan loyang supaya udaranya hilang.
Panggang di suhu 170 derajat selama 20 sampai 23 menit.
Sisipkan pisau di kanan kiri loyang lalu keluarkan bolunya.
Balik bolu lalu tunggu sampai tidak panas lagi.
Buang kulit bolu lalu potong menjadi tiga bagian ukuran 10 cm.
Kocok 200 gr whipping cream dingin dengan 20 gr gula pasir dan 1/2 sdt vanilla.
Kocok sampai mencapai soft peak yang pas untuk dekor.
Rekatkan papan alas ke turntable dengan selotip supaya kue tidak bergeser saat didekor.
Iris tipis mangga matang dan stroberi yang sudah dicuci.
Oles lapisan krim tipis di atas potongan bolu pertama.
Tata potongan buah di atas krim.
Tutup buah dengan sedikit krim lagi lalu ratakan tipis.
Tumpuk dengan potongan bolu kedua.
Tutup seluruh kue dengan krim agak tebal.
Rapikan sisi dan atas kue dengan scraper sampai mulus tanpa ditekan.
Hias bagian atas dengan piping krim lalu beri potongan mangga di tengah.
Pindahkan kue ke atas kertas lalu masukkan ke dalam bento box.

Ingredients

Steps

Steps were generated from the video narration. Watch the video if unsure.

Preheat the oven to 160 to 170C.
Line a 20 x 30 cm tin with baking paper and butter the sides.
Melt 55 g of unsalted butter in the microwave.
Put 5 egg yolks in the mixer bowl.
Add 2 whole eggs at room temperature.
Add 1/2 tsp of vanilla and 2 pinches of salt.
Beat until the mixture is half aerated.
Add 75 g of sugar a little at a time.
Beat until thick and ribboning, without overbeating.
Sift 40 g of cake flour, 10 g of cornstarch, 10 g of milk powder, and 1/2 tsp of baking powder.
Sift it in gradually while folding until evenly combined.
Take a quarter of the batter and stir it into the melted butter so the textures match.
Pour it back into the main batter and fold quickly for about 10 to 15 seconds.
Pour the batter into the tin and smooth the surface.
Tap the tin to knock out the air.
Bake at 170C for 20 to 23 minutes.
Run a knife down the sides of the tin and turn the sponge out.
Flip the sponge over and wait until it is no longer hot.
Trim the crust off and cut the sponge into three 10 cm squares.
Whip 200 g of cold whipping cream with 20 g of sugar and 1/2 tsp of vanilla.
Whip only to soft peaks, which is right for spreading.
Tape a board onto the turntable so the small cake does not slide while you decorate.
Thinly slice ripe mango and washed strawberries.
Spread a thin layer of cream on the first sponge square.
Arrange the sliced fruit over the cream.
Cover the fruit with a little more cream and level it thinly.
Stack the second sponge square on top.
Cover the whole cake with a generous layer of cream.
Smooth the sides and top with a scraper, letting the tool do the work without pressing.
Pipe a decoration on top and add a piece of mango in the centre.
Slide the cake onto paper and lift it into the bento box.