Traditional recipes

Desert cake Bounty

Desert cake Bounty

Rock: Bring water to a boil. When it boils, pour it over the cocoa and mix it with a whisk. Set aside to cool. Whisk the egg whites with a pinch of salt. When they start to harden, add in several batches only 150 g of sugar and mix well until you get a meringue-like foam. It is set aside.

Mix the yolks with the remaining 150 g of sugar, then add the oil and the cooled cocoa. Mix until smooth. At the end, add flour mixed with baking powder. Mix until all the flour is incorporated. This composition is added over the egg white foam in 3-4 batches, stirring gently from the bottom up, until a homogeneous dough is obtained.

Pour the composite into a round tray with removable walls and bake at 180 degrees for 45-50 minutes, until it passes the toothpick test. Remove from the oven and allow to cool slightly, then remove from the pan and place on a grill to cool completely, then cut in half.

Syrup: Caramelize the 3 lg of sugar. When it has completely melted and turned brown, pour the milk and let it simmer until all the caramel has melted. Leave to cool.

Cream: In a saucepan, boil water, sugar and butter. When it starts to boil, pour the semolina in the rain, stirring constantly so as not to make lumps. Bring to the boil until it thickens a little. Remove from the heat and add the coconut. Mix well.

Place the first top on a plate, syrup then put 3/4 of the coconut cream. Level the cream and place the second top. It is syruped and it is then greased with the rest of the cream. Let cool until the glaze is ready.

In a kettle, put the whipped cream on the fire together with the broken chocolate pieces. Stir until the chocolate melts and mix well. Allow to cool slightly then pour over the cake. Refrigerate to harden the glaze.

It is also decorated with chocolate cream beads, with ornament candies or as you like, depending on everyone's imagination.

Have a good appetite!

  • From the given quantities comes a tidal tray of cake, 25 & # 21535 cm, so at least 30 servings.
  • Use a quality butter, at least 82% fat.
  • Let the Bounty cake sit, keeping it cold for 2-3 hours before slicing.
  • For the icing, you can use dark or milk chocolate, depending on your preferences.

Click PLAY in the window below for the Bounty Cake recipe in the VIDEO version and below you also cook the written recipeâ & # x20AC; & # x2122;

Bounty Cake - Rock Ingredient:

  • 200g old Margarita cough
  • 200g soft butter
  • 4 eggs
  • spoon free of rum
  • 50ml milk
  • 200g flour
  • 50g cocoa
  • spoon baking powder
  • a pinch of salt
  • a pinch of salt

Soft butter, at room temperature, whisk with caster sugar. Add eggs one at a time, stirring after each. Add rum and milk, mix. Add flour, cocoa, baking powder, a pinch of salt. Homogenize and pour the mixture into a 25x35cm tray. Bake for 30 minutes at 180 ° C. Let it cool in the pan until it reaches room temperature.

Bounty Cake - Cream Ingredient:

  • 500ml milk
  • 100g gray
  • spoon of vanilla essence
  • 200g old Margarita powder
  • 200g soft butter
  • 200g coconut flakes

We mix the milk, the semolina, the vanilla essence. Boil a soft semolina, stirring often so as not to make chocolate. Let it cool completely.

Separately, whisk the butter and powdered sugar. Gradually add the cold semolina, stirring after each addition. At the end we put the coconut and mix. Spread the cream over the cold counter, level with a spatula.

Bounty Cake - Glaze Ingredient:

Melt them in a steam bath, over low heat, stirring often until we have a glossy glaze. Pour the icing over the cream, level. Let the cake cool until the icing hardens, then we can slice and serve the cake.

Top I: melt the butter pieces together with the chocolate over low heat, stirring in one.

When it has melted, add the sugar, then mix the eggs lightly with the whisk.

Mix flour with cocoa and add to the composition.

The resulting composition is placed in a tray lined with baking paper.

Place the peanut butter with a teaspoon on top from place to place.

Place the tray in the hot oven at 150 ° C for 50 minutes.

When it is baked, leave it in the tray for 10 minutes and then remove the countertop to cool on the support.

Countertop II: mix eggs with sugar on a bain-marie until it becomes like a cream.

Remove from the heat and continue to mix until completely cooled

Add flour and melted butter ...

Put half of the resulting paste in a tray lined with baking paper ...

Bounty bars are placed on top

Cover with the rest of the pasta

And put in the oven at 160Â ° C for 40-50min (depending on the oven)

When it is ready, leave it to cool on the support

Rice cream with coconut and white chocolate:

Boil the rice for 20 minutes in the milk, add the salt powder and grated lemon peel.

Add the sugar and cook for another 20 minutes

Then add coconut and white chocolate.

Cover with cling film and allow to cool.

When it has cooled, mix it with whipped cream

In the tray covered with transparent film, place the top with Bounty bars and syrup with cappuccino flavored with 3 tablespoons of brandy

Put rice cream on top

Then add the chocolate and peanut butter syrup and this in abundance.

Baked chocolate cake & # 8211 an unusually good and fast dessert!

We present you a recipe for a delicious chocolate cake with boiled cream. From the simplest ingredients you get a special homemade dessert, which will surely please everyone. The soft chocolate-flavored top blends perfectly with the fine, flavorful cream. Decorated to taste, it can be served both at the family dinner and at the holiday table.


-2 teaspoons baking soda



1. Mix kefir with baking soda.

2. Leave it at room temperature for a few minutes. Add the eggs and sugar. Stir.

3. Add the sifted flour, baking powder and cocoa powder. Mix well until you get a homogeneous dough, similar to homemade cream.

4. Bake some thin countertops in a hot pan (you will get about 7 countertops).

5. Prepare the cream: mix the milk with the sugar, flour and egg. Put the resulting mixture on the fire. Stirring constantly, boil the cream until it thickens.

6. Remove the cream from the heat and add the butter, cut into pieces. Mix well, using a mixer on medium speed. If desired, you can add a little vanilla sugar. Let it cool.

7. Grease the tops with cream and assemble the cake. Cover the last top with cream and sprinkle with cocoa powder. Refrigerate the cake overnight.

Bounty cake without baking, ready in just 15 minutes. The fastest dessert in the world!

The "Bounty" cake without baking is a very delicious dessert. The cheese-based filling with fine and fragrant coconut flakes gives you a real pleasure for the taste buds. The appetizing chocolate-flavored icing gives the cake a festive look. From the simplest ingredients and in record time you get a dessert worthy of the most notorious confectionery.


-1 teaspoon vanilla sugar

-200 ml of cream (or milk)

-50 g of soft butter (at room temperature)

-100 g of biscuits (crumbly)



1. Mix the gelatin with water and let it swell at room temperature for 10 minutes.

2. In a small saucepan, mix 100 ml of whipped cream (or milk) with the coconut flakes. Put the pan on the fire and simmer the mixture for 5-6 minutes. Allow to cool.

3. In a bowl, mix the cottage cheese with 100 ml of whipped cream (or milk), caster sugar and vanilla sugar. Use a blender. Add the soft butter (at room temperature) and mix again.

4. Line a baking sheet with cling film (leave the edges of the foil on the outside). Place a layer of biscuits and grease them with condensed milk. Place another layer of biscuits.

5. Melt the gelatin in the microwave until the crystals have completely dissolved. Do not boil.

6. Pour the gelatin into the cheese mixture. Add the coconut flakes and mix again.

7. Pour the prepared filling into the mold. Cover it with a layer of biscuits.

8. Prepare the icing: break the chocolate into small pieces. Add the butter to the chocolate bowl. Melt the mixture obtained in the microwave until you get a homogeneous mass.

9. Pour the resulting icing into the mold, completely covering the layer of biscuits.

10. Refrigerate the cake for 2-3 hours. Carefully remove from the mold and remove the cling film. Cut it into portions of the desired size.

Note:The cake from the recipe above is prepared in a shape measuring 25 x 12 cm. If desired, boiled condensed milk can be replaced with any jam or jam to taste.

Bounty cake: a delicacy without baking

This delicious cake is only suitable for those who love the aroma of coconut, because it has coconut milk, coconut oil and coconut flakes. Because there are many people who can't stand this flavor, we strongly recommend that you do not prepare this cake for an event if you are not sure that everyone loves coconut.


For the countertop:

  • 110 grams of almonds
  • 100 grams of nuts
  • 150 grams of dates, left to soak
  • two tablespoons coconut oil (unmelted)
  • two tablespoons of coconut flakes.

For the filling:

  • 200 grams of coconut flakes
  • 240 milliliters of organic coconut milk
  • two tablespoons coconut oil (unmelted)
  • a teaspoon of agave syrup.

For the chocolate layer:

Method of preparation:

1. Soak the dates in warm water (keep them for at least 15 minutes). Meanwhile, put the almonds and walnuts in a blender or food processor and process as much as you want - you can leave the top coarser and crispier or you can make it finer.

2. Add the dates, coconut oil and coconut and continue processing until you get a homogeneous and sticky composition.

3. Take a fairly large tray or saucepan and transfer the mixture earlier to it, then press it firmly onto the bottom of the tray with a spatula or glass. This dough is similar to cheesecake, and is more flavorful due to nuts and almonds.

4. You are going to take care of the filling of the Bounty cake. Put all the ingredients in a medium saucepan over low heat. The mixture should not overheat, but only until the coconut oil melts and the flavors combine. Once the coconut oil has melted, pour the mixture over the counter and press it carefully, smoothing it.

5. Put Bounty cake in the fridge for a few hours, until it becomes firm. After that, you can also make the chocolate topping. Melt the chocolate & icirc together with the coconut milk. Once it has melted, leave the cream to cool for a few minutes, then pour it over the cake, either evenly or in the model you want. Leave the cake in the fridge for at least another 15 minutes and you can serve it!

Enjoy the warm season Bounty cake delicious, prepared without baking!

Bounty Roll (no baking) - a delicious dessert, prepared in just 10 minutes!

It is easy to prepare and delicious. If you urgently need a dessert, this recipe is what you are looking for. Its preparation takes 10 minutes and does not require baking.


-200 g of milk biscuits (crumbly)

-2 tablespoons cocoa powder (20 g)


1. Grind the biscuits with a blender (if you want, you can break them into pieces and grind them with a rolling pin or grate them).

2.Mix the ground biscuits with the cocoa powder and caster sugar until smooth.

3. Gradually add hot water (you can replace it with milk), stirring well with a spoon. You will get a kind of dough!

4.Prepare the filling: beat the soft butter with the powdered sugar. Add the coconut flakes and mix with a spoon until smooth.

5. Wallpaper the shredder with cling film. Transfer the biscuit composition to it. Lay it with the twister in a rectangular, thin and even top.

6. Spread the filling on the surface of the countertop, leaving one of the edges free (about 2 cm).

7. Roll the top into a roll, starting with the edge covered with filling and using the cling film.

8. Wrap the roll obtained in cling film and refrigerate for at least 60 minutes.

"Spartak" cake - a dessert that will turn an ordinary day into a holiday!

“Spartak” cake is a harmonious combination of gentle honey and chocolate tops, soaked in boiled cream, which gives the cake a unique taste. This dessert is easy to make and although it is a fairly cheap cake, it is very tasty and impresses with both simplicity and originality. The "Spartak" cake will turn an ordinary day into a festive one, with good mood and sweet moments.

Dough ingredients

- 1 teaspoon of baking soda

- 400 g of flour (or less)

Cream ingredients

- 3 tablespoons flour

- 1 tablespoon of starch

- 1 packet of vanilla sugar

Method of preparation

1. Cream. Mix in a saucepan (non-stick) all the ingredients for the cream, except the butter. Boil the cream over low heat, stirring constantly until it thickens. Allow to cool to room temperature.

2. The dough. Mix in a non-stick pan all the ingredients for the dough, except the flour and cocoa. Boil the dough over low heat until it increases in mass, for 10-15 minutes. Take the pan off the heat and add 2 tablespoons of cocoa. Stir. Add the flour and mix the dough. At first the dough will be very soft. Let it cool for 20-30 minutes and it will become harder.

3. Divide the dough into 5 parts. Roll out the dough pieces into a rectangle with dimensions of 20 * 25 cm. Bake the tops at 200 degrees for 5 minutes. Because the countertops are dark in color, you will not notice when they are browned, so bake them for 5 minutes, then depending on the oven, you will notice if they are baked or should be kept in the oven for another 2-3 minutes.

4. Beat the butter and add a little cream, beating the composition continuously.

5. Grease 4 countertops with cream. Place the last top on top and cover it with hot chocolate icing (I used 100 g of chocolate and 1-2 tablespoons of oil that I melted in a bain-marie).

6. Leave the cake to soak overnight. It is best to keep the cake in the fridge for a few hours so that it can be sliced ​​nicely.

7. In the morning, cut the edges of the cake with a sharp knife and slice it, drawing a few strips of milk chocolate or white chocolate on top.

Preparation for Bounty cake:

First we prepare the top. In a large bowl we rub the soft butter with the sugar until we obtain a creamy composition. Then we add the milk, rum and eggs, one by one, mixing very well after each one.

Incorporate sifted flour together with cocoa and baking powder.

Transfer the dough to a tray (23 x 33 cm) covered with baking paper. I wet the paper before and mold it well on the tray.

Bake for 25-30 minutes at 180 ° C, until it passes the toothpick test.

Let the countertop cool in the pan and take care of the cream.

In a saucepan put the milk with the semolina and the sugar to boil. After it boils, leave it for 3-4 minutes until it thickens.

Remove from the heat and leave to cool. Then add the soft butter, the coconut and mix vigorously (or mix) to homogenize the cream well.

Put the cream on the counter and spread it evenly with a spatula, then the melted chocolate together with the milk.

Let the cake cool for an hour and then we can cut it.Bounty cake it is very good and I wholeheartedly recommend it, good appetite!

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