Traditional recipes

Bounty cake

Bounty cake

Countertop:

Mix the butter at room temperature with the sugar. Then add the eggs one by one, mixing very well after each one. Put the milk, cocoa and flour in which the baking powder is mixed and mix well.

Pour the dough into 2 cake trays lined with baking paper. Bake for 25 minutes.

Syrup:

Caramelize the sugar, then quench with milk and simmer until the caramel dissolves. Leave to cool.

Cream:

Boil the milk with the sugar, vanilla sugar and semolina until it thickens. When it starts to thicken, add the coconut, then the butter and mix well. Leave it on the fire for another 2 minutes, stirring constantly so that it doesn't stick.

Glaze:

The chocolate melts on a steam bath. To make it more fluid, add a tablespoon of oil over the chocolate.

Assembly:

Syrup the top. Put a little warm cream on the counter, and on top the chocolate icing. Leave to cool for 2 hours.

Good appetite!


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