The taste of the famous Bounty chocolate bar of our housewives does not suggest any recipes: both Bounty cheesecake and Bounty cake.
Here another recipe from cook Ulyana Antonyuk. It definitely tastes better than in the store! The base of the cake is a coconut chocolate biscuit, which is very similar to the Bounty chocolate bar. Chocolate-drenched cakes, coconut filling and chocolate glaze – it’s simply impossible to resist, shares Ulyana Antoniuk.
Ingredients:
Flour 450 g
5 egg yolks
250 g of butter
3 Art. spoons of sour cream
100 g of sugar
Baking powder 18 g (1 bag)
Cocoa 60 g
Preparation:
Knead the dough and divide it into 2 parts. From the larger part, form a cake with sides, and put the smaller part in the freezer. Next, we proceed to the coconut filling. Beat 5 egg whites with 150 g of sugar to stiff peaks. Add 200 g of coconut shavings to the egg whites and mix. Spread the coconut mass on the cake, rub the part of the dough that was in the freezer on top. Bake for 30-35 minutes at 170 degrees.
Cream:
100 ml of water
200 g of sugar
3 Art. spoons of lemon juice
25 ml of alcohol
We put it on the fire, cook the syrup, stirring constantly. As soon as it begins to boil slightly, remove from heat. We cool it somewhere to 35 degrees, so that it is warm, but not hot. We take 300 g of butter (82%). The oil should be at room temperature. We begin to beat it and pour the syrup in a light trickle. You should get a nice elastic cream. I recommend it when assembling a braid! Put the cake with the cream in the refrigerator for 10-15 minutes and only then pour the chocolate glaze over it.
Glaze:
100 g of chocolate
100 g cream 30%
We will remind you of the recipe for an incredibly delicious baklava cheesecake.
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