Traditional recipes

Bounty cake

Bounty cake


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Prepare the syrup: Caramelize the 2 tablespoons of sugar, then quench with 100 ml of milk. Leave until the sugar melts and let it cool.

We prepare the countertop: Rub the butter at room temperature with the sugar until it foams. Add eggs, one by one, mixing well after each one. Then add milk, flour, cocoa, baking powder and mix the composition. Pour into the oven tray, lined with baking paper and bake in the preheated oven for about 15-20 minutes at 180 degrees.

We prepare cream: Put the milk together with the butter on the fire. When the butter has melted, add the semolina, sugar and coconut. Let it simmer for another 2 minutes. So hot, pour over the syrupy top and level with a knife with a thick blade.

We prepare the icing: Put all the ingredients in a kettle and put on the fire until the chocolate has melted. Careful!!! It doesn't have to boil !!! Remove from the heat from time to time and stir until the icing becomes uniform. Pour over the cream and level.

Let it cool for at least 1-2 hours, then proportion it according to your preferences, with a knife, which we keep in hot water.


Bounty cake

Mix the butter, left at room temperature, with the sugar, until it becomes foam.
Add eggs, one at a time, mixing after each.
Mix the flour with the baking powder and cocoa and add in three stages, over the eggs, alternating with the addition of milk, mixing continuously at the lowest speed of the mixer.
Homogenize, spread the composition in a 20/30 cm tray lined with baking paper, level and bake the top over low heat until it becomes smooth on the surface and pass the test with the toothpick.
Let it cool.

Caramelize the sugar and quench by adding milk. Leave it on the fire until the caramel is diluted, taking care not to put the milk on the fire.
Pour the cold syrup, spoon by spoon, over the countertop that you previously pricked here and there with a fork to absorb all the syrup.

Put the cold milk on the fire together with the sugar, butter and the 3 tablespoons of semolina.
Stir until boiling, leave for another 3 minutes, stirring constantly.
Remove from the heat and add the coconut, all at once. Homogenize and spread the hot cream over the cake. Level as well as you can.

Homogenize all the ingredients for the icing by putting them in a kettle, over low heat and stirring constantly.
Pour the icing over the cold cream, level and put the tray in the fridge for an hour.


Chocolate cream:

First melt the chocolate on a steam bath and then leave it aside until it cools slightly. Beat the whipped cream, then pour the chocolate, being careful not to be hot, but at room temperature and mix for another 1 minute until a thick cream results.

Using a spatula, place the chocolate cream over the cake and level it carefully. On top with a teaspoon I dripped the melted chocolate left in the bowl.

Let cool for at least 2 hours, preferably overnight, then serve. Enjoy!


Rub the butter with the sugar with the mixer, then add the eggs one by one, then the milk, and at the end the flour, cocoa and baking powder.

The composition is poured into the tray lined with baking paper (my tray has the dimensions of 40 X 29 cm.) And bake approx. 20 minutes in the preheated oven at 180º C.
After baking, allow the countertop to cool completely.

Put the milk and butter on the fire. When the butter has melted, add the semolina and simmer, stirring, until thickened. After the composition thickens, add sugar, coconut and vanilla essence. It is left approx. 1 minute, then remove from heat. So warm it spreads over the counter.

Melt the chocolate and butter (on low heat, on a steam bath or in the microwave), and after they have melted, add the rum and mix well. The icing is spread over the cream. I sprinkled coconut flakes on top.

For lovers of coconut or chocolate bounty (including me) this cake is DELICIOUS!

The Bounty cake recipe was proposed by Georgy-Anna on the culinary forum.


Rub the butter with the sugar with the mixer, then add the eggs one by one, then the milk, and at the end the flour, cocoa and baking powder.

The composition is poured into the tray lined with baking paper (my tray has the dimensions of 40 X 29 cm.) And bake approx. 20 minutes in the preheated oven at 180º C.
After baking, allow the countertop to cool completely.

Put the milk and butter on the fire. When the butter has melted, add the semolina and simmer, stirring, until thickened. After the composition thickens, add sugar, coconut and vanilla essence. It is left approx. 1 minute, then remove from heat. So warm it spreads over the counter.

Melt the chocolate and butter (on low heat, on a steam bath or in the microwave), and after they have melted, add the rum and mix well. The icing is spread over the cream. I sprinkled coconut flakes on top.

For lovers of coconut or chocolate bounty (including me) this cake is DELICIOUS!

The Bounty cake recipe was proposed by Georgy-Anna on the culinary forum.


How to prepare bounty cake with coconut and chocolate

Fraged countertop for Bounty cake

For the dough, mix all the ingredients. After the dough has been homogenized, it can be spread directly on the baking paper, so that it is the size of a tray. My tray has the dimensions of 28 x 38 cm. If the dough is too soft (the butter, for example, was not really cold), you can put it in the fridge for another 20-30 minutes.

Place the top in the tray (if you spread the top directly on the baking paper, simply pull the paper into the tray) and bake for 15 minutes at 175 ° (preheated oven) until lightly golden. Be careful not to burn yourself!

Coconut cream

Prepare the cream until the dough is baked. Put a pot of water on the fire. Separately mix the powdered milk with the sugar. When the water boils, add the sugar mixed with the powdered milk, mix well and leave for 2-3 boils, then add the rooster. But keep about 2-3 tablespoons of coconut for decoration.

Bring 2-3 more boils and add vanilla and turn off the heat. Leave to cool for a few minutes, until the top is baked. The cream will thicken because the rooster will absorb more liquid.

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

Chocolate ganache icing

Heat a natural whipped cream in a pot (only natural whipped cream, the synthetic one is horrible to taste) and when it has warmed up, take it off the heat and add the diced chocolate. I used chocolate for the 52% icing. Initially it seems that the 2 components will never homogenize, but when the chocolate has melted, the perfect icing will be made.


Rub the butter with the sugar with the mixer, then add the eggs one by one, then the milk, and at the end the flour, cocoa and baking powder.

The composition is poured into the tray lined with baking paper (my tray has the dimensions of 40 X 29 cm.) And bake approx. 20 minutes in the preheated oven at 180º C.
After baking, allow the countertop to cool completely.

Put the milk and butter on the fire. When the butter has melted, add the semolina and simmer, stirring, until thickened. After the composition thickens, add sugar, coconut and vanilla essence. It is left approx. 1 minute, then remove from heat. So warm it spreads over the counter.

Melt the chocolate and butter (on low heat, on a steam bath or in the microwave), and after they have melted, add the rum and mix well. The icing is spread over the cream. I sprinkled coconut flakes on top.

For lovers of coconut or chocolate bounty (including me) this cake is DELICIOUS!

The Bounty cake recipe was proposed by Georgy-Anna on the culinary forum.


Ingredients

  • Wheat:
  • 3 eggs
  • 100 g sugar
  • 3 tablespoons milk
  • 100 g butter
  • 200 g flour
  • 2 tablespoons black cocoa
  • a teaspoon of baking powder
  • Coconut cream:
  • 300 ml milk
  • 3 tablespoons gray
  • 100 g butter
  • 100 g sugar
  • 100 g coconut flakes
  • vanilla essence
  • Glaze:
  • 150 g dark chocolate
  • cream for whipped cream (as long as we get the desired consistency)

Bounty cake: a delicacy without baking

This delicious cake is not only suitable for those who love the aroma of coconut, because it has coconut milk, coconut oil and coconut flakes. Because there are many people who can't stand this flavor, we strongly recommend that you do not prepare this cake for an event if you are not sure that everyone loves coconut.

Ingredient:

For the countertop:

  • 110 grams of almonds
  • 100 grams of nuts
  • 150 grams of dates, left to soak
  • two tablespoons coconut oil (unmelted)
  • two tablespoons of coconut flakes.

For the filling:

  • 200 grams of coconut flakes
  • 240 milliliters of organic coconut milk
  • two tablespoons coconut oil (unmelted)
  • a teaspoon of agave syrup.

For the chocolate layer:

Method of preparation:

1. Soak the dates in warm water (keep them for at least 15 minutes). Meanwhile, put the almonds and walnuts in a blender or food processor and process as much as you want - you can leave the top coarser and crispier or you can make it finer.

2. Add the dates, coconut oil and coconut and continue processing until you get a homogeneous and sticky composition.

3. Take a fairly large tray or saucepan and transfer the mixture earlier to it, then press it firmly onto the bottom of the tray with a spatula or glass. This dough is similar to cheesecake, and is more flavorful due to nuts and almonds.

4. You are going to take care of the filling of the Bounty cake. Put all the ingredients in a medium saucepan over low heat. The mixture should not be heated too much, but only so that the coconut oil melts and the flavors combine. Once the coconut oil has melted, pour the mixture over the counter and press it carefully, smoothing it.

5. Put Bounty cake in the fridge for a few hours, until it becomes firm. After that, you can also make the chocolate topping. Melt the chocolate together with the coconut milk. Once it has melted, leave the cream to cool for a few minutes, then pour it over the cake, either evenly or in the model you want. Leave the cake in the fridge for at least 15 minutes and you can serve it!

Enjoy the warm season Bounty cake delicious, prepared without baking!


Bounty cake assembly

  1. Remove the baking paper and cut the top in half.
  2. We put the coconut cream that is still warm and we distribute it on the whole surface of the countertop after which we level it a little and cover it with the lid countertop.
  3. Press lightly and then move to the glaze.

  • Put chocolate and whipped cream in a bowl that is on top of a pan with hot water, the pan is on medium heat.
  • Stir until the chocolate melts. Alternatively, you can put the chocolate and whipped cream in a bowl and put it in the microwave for 1 minute.
  • Put the warm icing on the counter and spread it all over the surface.
  • I put the cake in the fridge for an hour after which it can be cut and served! Good appetite at Bounty cake !

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