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Bounty Cake

    

Excellent dessert with cocoa cake base and coconut cream.

Cook

No. of servings

Ready in

1 h. 10 min.

Difficulty

medium

 

Categories:   

 

baking powder for gingerbread1tsp1teaspoon
chicken egg4pcs4pieces
cocoa powder4tbsp4tablespoon
coconut milk1.7cup400milliliters
grated coconut7oz200grams
powdered sugar5.75oz160grams
semolina3.5oz100grams
spelt flour7oz200grams
sugar granulated2.75oz80grams
unsalted butter13.5oz380grams
vanilla sugar1tbsp1tablespoon
whole milk 3.5%¾cup200milliliters
whole milk 3.5%6.75tbsp1decilitre

1. 

unsalted butter 7 oz (200 g)  powdered sugar 5.75 oz (160 g)

Beat room-temperatured butter with sugar until creamy.

2. 

chicken egg 4 pcs  cocoa powder 4 tbsp  whole milk 3.5% 6.75 tbsp (100 ml)  spelt flour 7 oz (200 g)  baking powder for gingerbread 1 tsp

Gradually stir in the remaining ingredients.

3. 

Spread the dough over a parchment paper lined in a baking tin.

4. 

Bake for 40 minutes at 180 °C.

5. 

coconut milk 1.7 cup (400 ml)  grated coconut 7 oz (200 g)  whole milk 3.5% ¾ cup (200 ml)  sugar granulated 2.75 oz (80 g)  vanilla sugar 1 tbsp  semolina 3.5 oz (100 g)

In a double bottom pot, bring to the boil both kind of milk, grated coconut, and sugar while stirring occasionally. Pour the semolina in while stirring frequently. Cook and stir until it becomes dense.

6. 

unsalted butter 6.25 oz (180 g)

Mix butter with warm cream. Evenly spread the cream over the cake base.

7. 

Place it in the refrigerator for few hours.

Bon appetit!

 

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