🧈Ingredients

Lunch box cake (Φ9cm, for 3 cakes)

[ Cocoa Cocoa Genoise (for 1 27cm x 27cm roll cake mold)
140 g whole egg
80 g granulated sugar
70 g flour
12g cocoa powder
20 g unsalted butter　　　
20 g milk

Baking
Preheating 190°C
Bake at 170°C for about 15 minutes
When the dough has cooled, cut out 9 pieces with a die cutter of 8 cm in diameter.

[Syrup ]
50 g water
15 g granulated sugar
1 teaspoon Grand Marnier

[Buttercream ]
250 g unsalted butter
113 g egg white
138 g granulated sugar
vanilla essence, to taste
(*100g is used for sandwiches)

[Cream cheese butter cream for sandwiches]
150 g cream cheese　
10 g powdered sugar
1/2 teaspoon lemon juice
100 g butter cream

[Caramel sauce]
50 g granulated sugar
15 g water
50 g heavy cream (40%)
15 g unsalted butter

Pink Lunchbox Cake
Raspberry jam, to taste
Nappe: 90 g buttercream (pink)
Pattern : About 1 tablespoon buttercream (red)
Food color (pink)
Hood color (red)
Edible flowers (Verbena red, pink, blue)
Mint
Gold leaf

● Yellow-green lunchbox cake
Caramel sauce, to taste
Nappe: 130 g buttercream (yellow)
Nappe: 130 g buttercream (yellow)
Lettering: buttercream (red)
Food color (yellow)
Hood color (yellowish green)
Color Sugar
star molding 8-4

Purple Lunchbox Cake
Blueberry jam, to taste
Buttercream (purple) 130g
Buttercream (colorless)
Hood color (red)
Hood color (light blue)
Alazan (silver, pink)
Star 8-5

How to make 🍪

Table of Contents
0:00 Cocoa cocoa genoise
0:30 Syrup
1:11 Caramel sauce
2:32 Butter cream
4:53 Cream cheese buttercream
5:48 Cocoa Genoise Preparation
6:56 Sandwiches
9:10 Crumb End
10:14 Pink Lunchbox Cake Nappe
12:51 Yellow Lunchbox Cake Nappe
14:21 Purple Lunchbox Cake Nappe
15:38 Purple Lunchbox Cake Finish
17:00 Yellow Lunchbox Cake Nappe
18:27 Pink Lunchbox Cake Nappe
18:40 Completed!