Cake "Candy-Bounty"

[Dough:]

Cake "Candy-Bounty"

Category: Bakery products

Ingredients
Dough:
Wheat flour	1 tbsp.
Sugar	100 g
Soft butter	150 g
Yolk	1 PC.
Baking powder	1 sachet / 1 tsp
Cocoa	2 tbsp. l.
For meringue:
Protein	6 pcs.
Sugar	1 tbsp.
Coconut flakes	200 g
Cream:
Yolks	5 pieces.
Sugar	4 tbsp. l. without slide
Milk	1 tbsp.
Butter	200 g
Vanilla
Cognac	2 tbsp. l.
Glaze:
Chocolate	100 g
Butter	50 g
Or prepare your favorite icing with cocoa
---------------------------------------------	--------------
Glass =	250 ml

Cooking method

• 1.Dough:
• In a bowl, mix the yolk, sugar and butter. Add flour with baking powder and cocoa. We knead the dough.
• 2. Put 2/3 of the dough into a cake mold (I line it with plain paper, and do not grease it with butter), smooth it out by hand. The rest of the dough must be placed in the freezer.
• 3. Cooking "bounty": beat the whites with sugar, as in a meringue, but please note that there is less sugar. Now add the coconut flakes and gently stir the bounty with a spoon.
• 4. We spread the "bounty" on the dough.
• 5. We take out the remaining dough from the freezer and rub it on a coarse grater directly on the "bounty".
• 
• 6. We bake all this beauty for 1 hour at a temperature of 180 *.
• 7. Now we take it out of the oven, and let it stand for itself, before cooling:
• 
• 8. We make a very tasty cream: boil the yolks, sugar and milk (to the thickness of liquid kefir). If you are not confident in your abilities, then cook in a water bath. Then we cool this mixture.
• 
• 9. Beat butter until fluffy and white. Then, little by little, add the mixture from p. 8. At the end, add the cognac (there will be no cognac taste, but there will be a very interesting note in the taste).
• 10. Grease the whole cake with the resulting cream. Put it in the refrigerator to cool it down (I usually leave it overnight).
• 11. When the cream hardens, fill the cake with icing. I melt the chocolate and butter, stir, chill, and pour the cake.
• Now we cut into pieces and treat our relatives.

Note

This cake has two cooking options. The first is with the right meringue and the second is my favorite. I'll write this option to you.

Very tasty and simple!
Bon Appetit !

Oh, and delicious, probably !!! You can clearly see that it is delicious !! Do you need snow-white shavings again ?? (I still can't try Tortyzhkino meringue due to the presence of only color)

The cake is really delicious and elegant. I really love it from the fridge.
My sister once baked this cake with green shavings. She said that it did not affect the taste, but the color was unusual.

Qween, Intrigued how long should the dough be in the freezer? How many grams of baking powder do you need? I do not have it, I want to replace it with soda. Which chocolate is better to take? So many questions...

I made this cake yesterday.
Yummy cake
I have a question about the cream:
The first time I cooked it, it boiled, it turned out to be grains, I think that I digested it, the second time I cooked it normally, but when I mixed it into the butter, it turned out very liquid, like batter for pancakes. I barely poured them a cake, this cream of mine dripped from everywhere, poured over the floor of the table. Over the night, it thickened a little. I thought maybe it should be liquid to saturate the whole cake, but in my opinion it turned out to be too liquid for me.

Qween, what should be the result of the cream?

[Kseny]

Kseny, the dough should be in the freezer for as long as you make and spread the protein-coconut mass.

If there is no baking powder, then put 1 tsp. soda, which you extinguish 1 dess. l. vinegar.

Put the chocolate you like. You can even white chocolate.
I love black brut.

Coconut , the cream should not be liquid (it should look like a thick oil cream). You have apparently violated the cooking technology.
Did you chill this "syrup" after cooking, or pour it hot into butter?

I repeat: if you are not sure of your strength, then boil the "syrup" for the cream in a water bath, then it will not "boil".

[Boo Boo]

I'm making a cake. I made a syrup for cream, it smells like something nasty. Is that how it should be?

Boo Boo, the cream syrup should not smell nasty.
And you have "disgusting" - how's that?

Children passing by said they smelled like a wet dog. I suspect this is how eggs smell. I'll try to smell it when it gets cold.

[Boo Boo]

Boo Boothat you, no "wet dog" should smell at all.

The cream in this cake is absolutely magical.

[Boo Boo]

Boo Boothat you, no "wet dog" should smell at all.

The cream in this cake is absolutely magical.

Yes, I myself understand that it should not, and why should it smell like that. Maybe I just have some kind of perverse perception of smells. It cools down, it seems to smell less, and when I add vanilla, it will be very good.

[Boo Boo]

Boo Booit is possible that the chickens on the farm were eating the food that gave such a smell.

I have a very "delicate" nose, and I always sniff whatever I eat, or put in a dish while cooking. I assure you that this syrup smells good, otherwise, I could not add it to the cream.

Let's wait what happens after cooling down ...

And I have already tried this cake, incredible yummy
Although the cream did not work out for me, the next time I will boil the syrup more, I think this is a mistake.
Now this cake on my menu of honor will push my beloved Napoleon to second position.

[Coconut]

Coconut , I am very glad that you liked it.

It is enough to bring the cream syrup to a boil, but do not boil.

You will succeed!

While the syrup was cooling and smelling, I decided to cook another one. I took other eggs, another milk, smelled everything beforehand. She began to cook, called the children. The second syrup smelled slightly less than the first, but it still smelled. While I cooked the second, the first cooled down completely and stopped smelling. And when I added butter and vanilla, it became wonderful. Apparently I have some kind of schizophrenia about smells. After eating the cake, I will definitely unsubscribe, but already now I strongly suspect that it will be very tasty. Qween, thanks for the help.
p.s. Now I'm thinking about what to do with the second syrup and 6 proteins.

We tried, well, what can I say ......... This is the worst cake in the world, because goodbye is a figure and in general it is harmful to eat a lot.
Very, very tasty. Thank you very much for the recipe. Now for the holidays I will bake this masterpiece.

[Boo Boo]

Boo Boo, and you cut the cake into two cakes? Is there something brown "whitening" there?

Everything is strictly according to the recipe, dough, bounty, dough shavings, cream, glaze.

Made a cake yesterday, delicious!
True, I baked in HP, since there was no suitable form for the oven. And I combined the cream + glaze, it was too late, I had to, but still very tasty. Next time I will definitely do it separately.
I have it about 5 centimeters in height, I don't know how it turns out in the oven.

[Kseny]

Kseny , I did not measure this cake (from the oven), but I think that it is about 6 cm high.

Qweenchik, I understand that the question is stupid, but those who do not like coconut flakes, people also want a cake!
Is there really anything to replace this shaving?

A friend of mine tried my cake and decided to bake it too, since she did not know how to beat the whites correctly, then her cake turned out to be short and dense and what struck me was that it really tasted exactly like a bounty chocolate.

[Stеrn]

Stеrn , B. T. I. , you can put walnuts in this cake.
First, they must be "chopped" finely.
I would also add dried fruits to them for taste.

But that will be a completely different story.

Girls, be patient a little, I have another cake with squirrels and dough. There is room for imagination! And "lightness" in preparation.

Boo Boo , the taste of this cake still depends on the quality of the chips. The smaller it is, the more "bounty" cake.

I report:
cream syrup curled
the biscuit in the center sank
there was little coconut

but the cake is a FAIRY TALE!
Delicious!

I will draw conclusions and fill my hand.
Thanks for the recipe!

pictures (I didn't have time to bring the marafet - they ate it very quickly)

[shuska]

I report:
cream syrup curled
the biscuit in the center sank
there was little coconut

shuska, have you boiled the cream syrup on a fire or in a water bath?
The dough somehow does not look like a biscuit.
Kosos is a lot.

But, most importantly, I liked the taste. To your health!
Throw off the photo later, okay?

[shuska]

shuska, have you boiled the cream syrup on a fire or in a water bath?
The dough somehow does not look like a biscuit.
Kosos is a lot.

But, most importantly, I liked the taste. To your health!
Throw off the photo later, okay?

The syrup was boiled over a fire. Lazy in the water bath. He boiled at me. This is probably why I curled up. Later I read that he shouldn't be allowed to boil.
She didn't cook the second portion, but made a cream from the resulting syrup. The finished cream was delicious. And that in it the curdled syrup was not felt at all.

Well, let the dough not sponge cake (blurted out, did not think), but still sagged in the center. And significantly. In general, I had some minor technical difficulties. The dough was made according to the recipe. I have a detachable form with a diameter of 20 cm. I put the dough and Bounty (according to the recipe, only the coconut was 120 g) into the mold, and I got the full form. When baking, of course, the cake still rose and began to flow. Leaked oil burned. I had to open the oven, move the dish to the pan and wipe off the dripping oil. At first everything was fine with the cake, but at the end of baking it fell through in the center. Maybe it was influenced by my fuss with opening and closing the oven.
Then she poured the cooled cake with cream, cooled and decorated with chocolate.
I will definitely show the photos.

To be honest, at first this cake did not interest me at all. I thought, chocolate dough, proteins inside, and even with coconut - beeeeeeee. It's not mine. But then, after reading the forum, I saw that everyone was running around with this cake. The excitement is direct. I succumbed to this wave, decided to try to make a final negative diagnosis. But it was not there !!! The cake turned out not at all the same as I imagined it. No proteins are felt inside! And it may be good that there were only 120 g of coconut in the house, and not all 200. All the components of the cake complement each other harmoniously. It is absolutely not sugary and very, very tasty! I have a youngest son with character. Doesn't like new dishes at all. Getting him to eat something new is a problem. And then I ate it for a sweet soul.
In general, for those who are still thinking whether to make this cake, I recommend not putting it off and be sure to try it.
Qween, thanks!

[shuska]

shuska , well, you just embarrassed me. You are welcome .

If the syrup is curdled, you can reanimate it with a hand blender. It (syrup) will become more homogeneous.

Yes, your manipulations with the oven influenced the process of falling off the middle. And yet, you didn't put in enough coconut. Well, nothing, everything is ahead.

[shuska]

shuska , well, you just embarrassed me. You are welcome .

... And yet, you didn't put enough coconut ...

And I liked that the coconut note is felt, but it does not dominate. Maybe this is an option for girls who don't like coconut?

I could not pass by the coconut in baking we love the whole family, and this cake is a real find for us. THANK YOU MUCH for the recipe

[shuska]

Oh, what wonderful cakes have appeared!

shuska, the marafet is very beautiful.

Misha, but we do not like coconut in all products. For example, how many options for muffins and rolls with coconut baked, nothing went. And "Rafaello", "Bounty", meringues, and other options with coconut are not in the test -
To your health !!! I am very glad!

[coconut + cottage cheese]

Qween, then maybe throw more recipes with a quick fo yu - for cocosomans
In the meantime, I'll stock up on coconut

And if you find it, throw up the recipe coconut + cottage cheese - you will kill completely

[Misha]

Misha, shuska , yeah, I mostly embed coconut in ready-made recipes. It is inconvenient to call it "New recipe".

For example, milk custard with coconut. First, I boil the coconut in milk, and then according to the recipe.
The same "coconut" milk can be poured wherever you want, and in pancakes too, but only in those that are on soda. Then the coconut is "heard."

By the way, it is good to "marinate" chicken fillet in this milk.
I have already taken a photo of the cake, where the coconut fits well. I will try to post the recipe as soon as possible. Over time, now is not very.
I will think, maybe something else will not be ashamed to offer you.

PS: Cottage cheese + coconut ... mmm ...
So far, "Rafaelki" such as you only come to mind, Misha, suggested.

Misha, so make a curd cake with cream on coconut. It will be delicious.

[SWAN LAKE]

Girls here's the promised cake SWAN LAKE .
Misha, I have a special offer for you.
The Swan Lake cake contains interesting meringue cakes. I suggest you bake such cakes, only you can put more coconut, and less sugar.

And smear the cakes with this cream:
3-4 sweet children's cheese (100 g each).
200 gr. butter
7 tbsp. l. Sahara
vanillin

Beat butter until fluffy, and add curds and sugar with vanilla.

I love this cream, it is very delicate and delicious. And curds can be replaced with homemade fat cottage cheese and a little sour cream (beat all this with a blender).

You don't need to bake a cake with flour if it interrupts the taste of coconut.

So much for cottage cheese and coconut in one recipe.

[Misha]

Misha , if you decide to do it, then first put 3 cheese curds in the cream, and the fourth according to the indications. I like with three cheese curds.
If you like it, please write.

[Qween]

Qween, Thank you!!!!

Wonderful cake !!!

The only moment - my middle failed, but there was more cream collected, everyone decided that it was intended, because it is awesome !!!

Made a cake yesterday, delicious!
True, I baked in HP, since there was no suitable form for the oven. And I combined the cream + glaze, it was too late, I had to, but still very tasty. Next time I will definitely do it separately.

How can you bake it in hp? If you just knead everything, put it in a bucket and bake mode?

[Aunt Besya]

urgently!!! HELP !!! And how to check readiness ???

Aunt Besya , it's probably late already. But, I will answer.
Readiness is determined by the color of the top (chocolate) crust, and by the delicious smell from the oven. To be honest, I do not check this readiness. The cake for such a time, at this temperature must be ready.

Elena c @ , Coconut , thanks for the feedback. I'm glad you like it.

How can you bake it in hp? If you just knead everything, put it in a bucket and bake mode?

Tosha, everything is correct, I kneaded in a food processor, put them in layers in a bucket and baked pastries on the program.
I additionally checked the readiness with a toothpick.

[Qween]

Well, I was honored at the "Bounty", my shape is 26 cm, so it immediately became obvious that such a number of ingredients, as in the original recipe, would not be enough, I had to urgently interfere with the second portion, and immediately make the filling "enlarged". He left with a bang !!!! Thank you,Qween

[Trouble number 1.]

Here I am! I made it !!!
Trouble number 1. The test for the second layer was not enough. I have a detachable form of 24 cm. I didn’t strain myself and didn’t do the second sand layer at all. I had the same troubles with Curd Zebra from ... There is one layer with bumpers, but not just the bumpers, I had holes in the bottom.
Trouble number 2. I didn't understand about readiness either. The oven and I don't really understand each other yet. I suspect her that the temperature in the oven and on the round does not coincide with degrees. I put it on 180, and how many were there ... I think more ...
Didn't even know if the meringue should be hard? I was soft. Only the crust on top. And the temperature at the bottom reached 99 degrees, that is, it began to burn.
Trouble number 3. Beat the butter white ... For half an hour of beating, it obviously brightened, but call it white ... It was light yellow.

Otherwise, everything is fine. And the cream is wonderful too. INfrom my result:



I think that you need to do twice as much shortbread dough!

[Hairpin]

Hairpin, the bottom cake I had was 2-2.5 cm, my husband suggested that the bottom cake should generally be thin as a purchased one

the meringue also turned out wet and sat down after taking it out of the oven

Aunt Besya, my cool cake did not make it to the decoration, they took it away with the use of force, they did not even let it soak

PS: I generally believed that the 26cm shape is well .. ordinary, one might say small

and lastly - I agree with the previous speakers, the cake is wonderful - chocolate and nutritious

Qween, Thank you

[Hairpin]

Hairpin , you have got a very beautiful and appetizing cake. You have time to cook so much!

1. The bottom layer of brown dough should be very thin. Barely cover the bottom of the mold, and the second part of the dough will cover the coconut anyway. Both brown layers will rise during baking.

2. The coconut filling should be moist and very similar to the Bounty candy. I think that it is not critical if the baking temperature is slightly higher.

3. I beat the butter for ~ 3 minutes. During this time, it brightens significantly, but not snow-white. Sorry if I confused you with any phrase in the recipe :).

Hairpin, if you still bake this cake, then boldly grease the sides of the cake with cream.
Chantal , to health.
Another point about the fact that some girls' cake sags inside. I suggest not taking out the cake immediately after baking, but leaving it in the oven for an hour. Hope this helps.

[Queenie!]

Queenie!
1. With regard to subsidence. It didn’t sag (maybe it can be seen in the photo), but I cooled it in the oven. More precisely, there was simply nowhere to put it. So it stood until it cooled in the stove.
2. I had a bottom layer ... well, from 1 cm. And I ... flattened it with my knuckles, and then took it where it was thicker and closed the holes. The process of leveling the bottom took me ten minutes. So if it is even less ... I will try, but somehow I do not believe in the result.
3. Girls! Queenie's meringue is soft too !!! We are not alone!!!

[Hairpin]

Hairpin, of course, the coconut filling will be moist, because it contains less sugar than the correct meringue, and the cake is not dried, but baked.

It can be seen that your cake has not sagged.

2. My bottom layer was ... well, from 1 cm.

That's a lot, I'm sorry you wasted 10 minutes tamping the dough. It comes out quickly for me.
Don't try to flatten the dough perfectly even.

I also suggest an option to speed up. Try to grate the bottom layer (freeze the dough first to facilitate the process).
Or melt the maso before placing it in the dough. Only melt the butter over very low heat, and not allowing its transparency... Just dissolve and that's it.
I hope it turns out better and faster.

I finally matured and made a cake today. As they say, everything started so well .... In the oven, the cake rose so much, it was already a hat, I thought it would not run out of shape. And then there was a collapse, the middle collapsed, there were sides with ragged edges, then a hole in a circle and an lonely island in the middle. Who was it like that?
I'll fill it all with cream now, I think it will be edible

Qween, thank you tremendous for the cake recipe, he won the honorable first place with us. Everyone, without exception, liked the taste

[Suslya]

Suslya, strange you did it with baking. I can say that during baking this cake does not rise too much, but it does not fall, and after baking it does not fall either. And at what temperature did you bake?
Margot , your cake turned out to be very beautiful, like in a good pastry shop.
To your health!

Always, I still do not have people, I baked at 180 C, as it is written, but I think maybe this is the point, my stove is first set to maximum and when it warms up, the required temperature is set. That's when the oven acquires this desired temperature, I have not yet learned to determine (the stove is new, I just get used to it). I guess I put it in a hot oven. I haven't come up with anything else yet.But the cake turned out to be very tasty, so soaked well.

Yes, I also think that the reason is the high temperature of the baking. We must adapt.

[Qween, Suslya]

Qween, Suslya

I don’t know if this pattern applies to Bounty, I haven’t baked it yet, but I’ve seen enough of this "crater-like" shape with biscuits to the point of insanity. when baking in the middle, forming a lunar landscape around the edges

[Zest]

Zest , read about your biscuit.
In the "Bounty" did not notice such a connection.

Suslya, and what size of eggs did you lay?

What size ...... The eggs are homemade, there are all sorts of both large and small ... Of course, I chose more that