Bounty Cake
Ingredients: Base: 3 eggs, 3 tablespoons milk, 100g butter, 100g sugar, 200g flour, 2 tablespoons cocoa, 1 teaspoon baking powder. Cream: 300ml milk, 3 tablespoons semolina, 100g butter, 100g sugar, 100g coconut. Syrup: 3 tablespoons sugar, 100ml milk. Glaze: 200g milk chocolate, 5 tablespoons milk, 50g butter.
To prepare this delicious cake with a fluffy base, an aromatic syrup, and a fine cream, follow the steps below to ensure you achieve a perfect result.
Start by preparing the base. Take the butter, which should be at room temperature, and place it in a large bowl. Add the sugar and mix on high speed until the mixture becomes a light, frothy, whitish foam. This step is essential, as the incorporated air will help the base to be light and fluffy. Once you have achieved the desired texture, you can start adding the eggs, one at a time. Make sure to mix well after each egg to allow the ingredients to fully integrate.
In another bowl, combine the flour with the baking powder and cocoa, mixing well to avoid lumps. Start adding this mixture of dry ingredients to the egg and butter mixture in three stages. Alternately, add the milk, continuing to mix at the lowest speed of the mixer. This technique helps to maintain the air in the mixture, which is essential for a successful base. After the ingredients are well homogenized, pour the resulting mixture into a 20/30 cm baking tray lined with parchment paper, and level the surface with a spatula. Bake the base in the preheated oven at a low temperature until it becomes smooth on the surface and passes the toothpick test. After baking, let it cool completely.
To prepare the syrup, caramelize the sugar in a saucepan over medium heat, being careful not to burn it. Once the sugar has turned golden, add the milk, stirring constantly to dilute the caramel. It is important not to let the milk boil too hard, as this could affect the texture of the syrup. After the caramel has completely dissolved, let it cool slightly, then pour it, spoon by spoon, over the cake base that you previously pricked with a fork. This step will allow the base to absorb all the flavors of the syrup.
Next, prepare the cream. Put the cold milk in a saucepan, add the sugar, butter, and the 3 tablespoons of semolina. Mix the ingredients over medium heat until the mixture comes to a boil. After it starts boiling, let it cook for another 3 minutes, stirring constantly to avoid sticking. Remove the saucepan from the heat and add the coconut, stirring well to incorporate it evenly. Pour the warm cream over the already syruped base and level it with a spatula to achieve a smooth surface.
For the glaze, combine all the ingredients in a small pot, placing them over low heat. Stir constantly to achieve a homogeneous mixture. Once the glaze is ready, carefully pour it over the cooled cream. Level it to achieve an even appearance and place the tray in the refrigerator for about an hour, during which the glaze will set.
When the cake is completely cooled and the glaze has set, you can cut it with a sharp knife. This cake is ideal to be served on special occasions or simply to treat yourself to something sweet. Enjoy every bite!
