Bounty Tart

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Cream fat, sugar and 1 packet of vanilla sugar with the whisk of the hand mixer. Stir in the eggs bit by bit. Mix flour and baking powder, alternately stir 50 g cream into the fat-egg cream. Pour into a greased springform pan (26 cm Ø) and smooth down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. Let it cool down on a cake rack

2. 2

   Chop dark chocolate. Mix 2 sachets of vanillin sugar and cream thickener. Whip 500 g of cream until stiff, allowing the cream firming mixture to trickle in. Fold in chocolate and grated coconut. Remove the base from the mould, cut in half horizontally. Place a cake ring around the lower cake base. Place the coconut cream on top and smooth it down. Place the second cake base on top and chill for about 2 hours

3. 3

   Roast the coconut chips in a pan without fat until golden brown. Take out and let it cool down. Chop white chocolate. Whip 200 g cream until stiff. Remove the cake from the ring and spread with the cream. Sprinkle the edge of the cake with coconut chips and press on. Spread the chocolate in the middle of the cake. Keep cool until serving

4. 4

   Figure 02: Dusting white chocolate with cocoa

5. 5

   waiting time approx. 4 hours

Nutrition Facts

KCAL
380 kcal

CARBS
21 g

FATS
30 g

PROTEINS
4 g