Bounty cake
The cake from the tray is the perfect party cake! Coconut and chocolate on a fluffy sponge base – everyone will love this cake!
INGREDIENTS
FOR THE SPONGE CAKE
5 eggs (size M)
125 g sugar
220 g wheat flour (type 405)
40 g baking cocoa
FOR THE FILLING
500 ml milk
125 g sugar
1 packet of vanilla sugar
250 g coconut flakes
200 g butter
FOR THE GLAZE
100 g milk chocolate
100 g dark chocolate
125 g butter
ALSO
some butter for the baking tray
PREPARATION
1. For the sponge cake base, butter a small baking tray (20 × 35 cm) or line the tray with baking paper. Separate the eggs and beat the egg whites until stiff. Add the sugar and egg yolks and continue beating. Preheat the oven to 170 degrees top and bottom heat (fan oven 150 degrees).
2. Add the dry ingredients and carefully stir the entire mixture so that the egg whites do not collapse. Place the dough on the baking tray and bake in the preheated oven for approx. 30 minutes and allow to cool.
3. Meanwhile, prepare the coconut filling. To do this, bring the milk to the boil with the sugar and vanilla sugar. Then add the coconut flakes and continue to cook for approx. 20 minutes until the mixture thickens.
4. Add the butter to the hot mixture and stir occasionally so that the butter melts. Allow the coconut mixture to cool and spread over the sponge cake base.
5. Finally, prepare the glaze. To do this, break the chocolate and heat it together with the butter in a bowl over a hot water bath and allow it to melt. Slowly pour the finished glaze over the cake and chill for 2-3 hours. The cake is enough for 8 people.
