Bear-Shaped Milk Sponge Cakes with Chocolate
A light milk and butter batter bakes in small bear-shaped molds around a little chocolate.
A light milk and butter batter bakes in small bear-shaped molds around a little chocolate. The original page calls them “Barna mice” but describes bear cakes; this title follows what the method makes without asserting a brand affiliation. Fill each cavity no more than two-thirds full and keep filling in the center to avoid leaks. Heat oven to 180°C (350°F); lightly grease bear-shaped molds and melt butter, cooling slightly. Beat eggs and sugar 3 to 5 minutes until airy; add vanilla and salt. Stir in cool butter and milk, then fold in flour and baking powder. Fill cavities halfway, add small chocolate pieces and top with batter to two-thirds full. Bake 20 to 25 minutes until springy and a skewer in plain cake comes out clean; cool 10 minutes before unmolding.
Recipe card
Bear-Shaped Milk Sponge Cakes with Chocolate
Equipment: Mixing bowl, measuring spoons and appropriate pan
Ingredients
Instructions
Prepare
Heat oven to 180°C (350°F); lightly grease bear-shaped molds and melt butter, cooling slightly.
Whip
Beat eggs and sugar 3 to 5 minutes until airy; add vanilla and salt.
Mix
Stir in cool butter and milk, then fold in flour and baking powder.
Fill
Fill cavities halfway, add small chocolate pieces and top with batter to two-thirds full.
Bake
Bake 20 to 25 minutes until springy and a skewer in plain cake comes out clean; cool 10 minutes before unmolding.
How to tell when it is ready
Bake 20 to 25 minutes until springy and a skewer in plain cake comes out clean; cool 10 minutes before unmolding.
Tips
- Heat oven to 180°C (350°F); lightly grease bear-shaped molds and melt butter, cooling slightly
- Beat eggs and sugar 3 to 5 minutes until airy; add vanilla and salt
- Stir in cool butter and milk, then fold in flour and baking powder
- Fill cavities halfway, add small chocolate pieces and top with batter to two-thirds full
Troubleshooting
- If the mixture looks too dry, check the stated heat and cooking time before adding liquid.
- If it tastes flat, taste the completed dish and adjust seasoning in small amounts.
Substitutions
- Use a comparable variety of the main fresh ingredient where appropriate.
- Use the listed ingredients for the tested proportions when a reliable replacement is uncertain.
Variations
- Adjust seasoning mildly to your taste while retaining the measured base.
- Serve with a suitable seasonal vegetable or fruit on the side.
Serving suggestions
- Serve milk sponge bear cakes with chocolate centers as described while its texture is at its best.
- Divide the measured batch into About 10 small cakes.
- Offer small portions and let guests add accompaniments to taste.
- Keep any extra servings according to the storage guidance.
Make ahead
Measure ingredients ahead; mix and cook or bake according to the method on serving day.
Storage
Store airtight up to 2 days at cool room temperature; refrigerate if using dairy filling.
Food safety
Use fully baked sponge and avoid hot melted chocolate when serving children.
Frequently asked questions
What signals that milk sponge bear cakes with chocolate centers is ready?
Bake 20 to 25 minutes until springy and a skewer in plain cake comes out clean; cool 10 minutes before unmolding.
How should I store milk sponge bear cakes with chocolate centers?
Store airtight up to 2 days at cool room temperature; refrigerate if using dairy filling.
Serve milk sponge bear cakes with chocolate centers with the suggested accompaniments and refrigerate leftovers as directed.
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