Red Velvet Bento Cake

We collect all the necessary components.

Add baking soda to the bowl with kefir. Stir gently with a silicone spatula. Set aside.
In a separate container, combine sugar and flour.

Add the remaining dry ingredients to the sugar and flour.

Stir.

Pour the kefir into a deep saucepan.

Add sunflower oil there.

Pour in raw eggs.

Add gel food coloring.

Mix thoroughly until smooth. No need to beat; in this recipe, the cake rises not from the eggs, but from the kefir-soda mixture.

Add dry ingredients in small portions.

Mix thoroughly at each stage. The resulting dough should be quite thick and sticky.

Prepare the baking pan. I use two metal rings, each 12 cm in diameter, wrapped in foil on the bottom.

Divide the dough into two pans and place in the oven. Bake at 170 degrees Celsius for 30-40 minutes. Check for doneness with a skewer.

While the sponge cake is baking, let's move on to preparing the filling.

Sprinkle the cherries with sugar, add a little water, and place in a thick-bottomed saucepan on the stove. Bring to a boil.

Dissolve starch in a small amount of water and add it to the boiling cherries.

Mix well and cook for a couple more minutes.

Pour the prepared filling into a separate container, cover with cling film and leave to cool.

Remove the finished sponge cake from the ring and let it cool slightly. While still warm, wrap it very tightly in plastic wrap and let it cool.

Let's start preparing the cream.

Combine all ingredients in a separate container and mix until smooth and thick.

Let's start assembling the cake. Cut the sponge cakes into layers, cut off the top "lid," and crush them into crumbs. Frost each layer with frosting.

Using cream, we form small edges.

Place the cherry filling in the middle.

Cover the top with a sponge cake.

Our cake is ready. Cover its entire surface with the remaining cream.

And decorate with crumbs on top and around the edges.