Bounty Cake
Baking and Desserts • European
Description
Bounty Cake
Ingredients
- Butter 15 oz
- Farm fresh eggs 6 pieces
- Sugar 15 oz
- Cocoa Powder 2 tablespoons
- Baking Powder 0 oz
- Wheat Flour 1 cup
- Desiccated coconut 5 oz
- Milk 1 cup
- Vanilla salt 0 oz
- Brandy 2 tablespoons
- 70% Dark Chocolate 5 oz
Step-by-Step Guide
Step 1
For the dough: In a bowl, mix 1 yolk, 100 g of sugar, and 150 g of softened butter. Add 1 cup of flour mixed with 1 packet of baking powder and 2 tablespoons of cocoa powder. Knead the dough.
Step 2
Line a cake pan with parchment paper.
Step 3
Spread 2/3 of the dough into the pan, leveling it evenly with your hand or a spoon.
Step 4
Place the remaining dough in the freezer.
Step 5
For the 'Bounty': Mix 6 egg whites with 1 cup of sugar and whip into a fluffy foam. Add 200 g of shredded coconut and gently mix with a spoon.
Step 6
Spread the 'Bounty' mixture over the dough. Grate the frozen remaining dough on a coarse grater directly onto the 'Bounty'.
Step 7
Bake for 1 hour at 355°F.
Step 8
Remove from the oven and let cool completely.
Step 9
For the cream: Combine 5 egg yolks, 4 tablespoons of sugar, and 1 cup of milk. Cook until thickened to a liquid yogurt consistency. Then cool the mixture. Whip 200 g of butter until fluffy and white. Gradually add to the yolk-milk mixture. Finally, add 2 tablespoons of brandy.
Step 10
Spread the resulting cream over the entire cake. Place in the refrigerator to chill overnight.
Step 11
For the glaze: Combine 50 g of butter and 100 g of dark chocolate. Melt, let cool slightly, pour over the finished cake, and allow to set again.
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