Bento Cake with Cherry Confit

In a clean, dry bowl, add the eggs. Start beating, gradually adding the sugar, and whip until light, fluffy, and white.

Sift in the flour and gently fold with a spatula until a uniform batter forms.

Transfer the batter into a baking pan lined with good parchment paper and smooth the top.

Bake in the oven at 180°C (350°F) for 15-20 minutes.

Remove the baked sponge, peel off the parchment paper, and let it cool. Cut out sponge layers using a 10-12 cm round cutter.

Make the confit. Place the cherries in a saucepan, add the sugar, and simmer for 5 minutes.

Mix the starch with cold water and add it to the cherries. Cook for another couple of minutes until thickened.