Bounty Cake
8 servings
80 minutes
The 'Bounty' pastry is a harmonious blend of airy chocolate sponge and delicate coconut filling, topped with a rich layer of chocolate. This dessert embodies the spirit of exoticism and home comfort. Inspired by the popular candy bar, it reveals the sweet taste of coconut combined with cocoa, creating a vibrant contrast of textures and aromas. The sponge is soft yet firm, the filling is light and fragrant, while the chocolate layer adds richness. A wonderful choice for family gatherings or special occasions where one wants to experience true culinary magic. This pastry is served chilled to maintain the density of the chocolate glaze while keeping the inner layer tender. It can be decorated with additional coconut flakes to emphasize the tropical character of the dessert. 'Bounty' is not just a sweet treat but a true journey into flavor.
1
Prepare all the necessary ingredients.
2
Prepare the baking tray for the sponge cake in advance - grease it with butter (you need to work quickly with the dough, and there won't be time to grease the pan).
- Butter: 1 piece
3
Sift the flour with cocoa in advance.
- Wheat flour: 6 tablespoons
- Cocoa powder: 2 tablespoons
4
Separate the whites from the yolks (it's better to use cold eggs). Use a large bowl for the whites and a deep one for the yolks (to prevent them from spilling all over the kitchen).
- Chicken egg: 4 pieces
5
Add half of the sugar (~3.5 tablespoons) to the yolks and beat until light yellow and slightly airy.
- Sugar: 7 tablespoons
6
Whip the egg whites to a foam with a clean, dry whisk; the mass should increase and turn white.
7
Add the remaining sugar to the whipped egg whites and whip again until a thick white foam forms.
- Sugar: 7 tablespoons
8
Add yolks to the whites (pay attention to how stiff the whites should be whipped) and gently mix with a spatula or spoon, following a special technique: move the spatula/spoon along the edges of the plate, flipping the mixture while turning the plate.
9
Add the dry ingredients (sifted cocoa with flour) and mix carefully in the same way to keep the mixture airy. Distribute the flour and cocoa over the entire surface to make mixing easier.
- Wheat flour: 6 tablespoons
- Cocoa powder: 2 tablespoons
10
When there are no lumps left and everything is thoroughly mixed, transfer the dough to a baking tray and send it to the oven. The biscuit will be ready in about 17 minutes. You can check the biscuit for readiness after 15-20 minutes.
11
While the biscuit is being prepared, make the filling: heat the milk, add semolina, cook until the first bubbles appear and remove from heat.
- Milk: 180 ml
- Semolina: 1 tablespoon
12
Add butter, white fine sugar, and vanilla sugar.
- Sweet cream butter: 3 tablespoons
- Caster sugar: 4 tablespoons
- Vanilla sugar: pinch
13
Finally, sprinkle coconut flakes — and the filling is ready.
- Desiccated coconut: 11 tablespoons
14
Spread the filling on the prepared biscuit and distribute it evenly, then send it to the refrigerator for a short time to make it easier to cover with chocolate (optional).
15
Cover with melted chocolate (it's better to use chocolate without any additives), optionally — with coconut flakes.
