Bounty® cake
easy
60 mins
60 mins
Ingredients
- 7-10 Tbsp Grease
- 125 soft butter/margarine
- 125 g + 1 level tsp sugar
- 3 packages Vanillin sugar
- 7-10 Tbsp Salt
- 3 Eggs (Gr. M)
- 125 g Flour
- 2 coated Tsp Baking Powder
- 5 tablespoons (50 g) + 500 g + 200 g whipped cream
- 100 g Dark chocolate
- 1 package Cream stabiliser
- 75 g Coconut flake
- 50 g Coconut chips
- 25 g white chocolate
- 7-10 Tbsp Cocoa
Directions
- 1
Grease the springform pan (26 cm Ø). Cream the fat, 125 g sugar, 1 packet of vanilla sugar and 1 pinch of salt. Stir in the eggs one by one. Mix flour and baking powder, alternating with 5 tablespoons of cream.
- 2
Spread the dough into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 20 minutes. Let them cool down.
- 3
Finely chop the chocolate. Whip 500 g cream until stiff, while pouring in 2 sachets of vanilla sugar and cream setting agent. Fold in the chocolate and grated coconut.
- 4
Cut the cake base in half horizontally once. Place a cake ring around the lower cake base. Spread the coconut cream on it and place the second cake base on top. Chill the cake for about 2 hours.
- 5
Roast the coconut chips in a pan without fat until golden brown. Remove from the pan and let cool off. Chop white chocolate. Whip 200 g cream until stiff, while pouring in 1 level teaspoon of sugar.
- 6
Remove the Bounty® cake from the cake ring and spread with cream. Sprinkle the edge of the cake with coconut chips and press down gently. Spread white chocolate on the Bounty® cake and dust with a little cocoa.
Nutrition Facts
380 kcal
21 g
30 g
4 g
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