Bounty Bar Cake Recipes
BOUNTY CAKE RECIPE
Learn how to turn classic Victoria sponge into a Bounty cake in the way it's decorated with coconut buttercream and dark chocolate drizzled on top
Provided by GoodtoKnow
Categories Dessert
Yield Serves: 8
Number Of Ingredients 12
Steps:
- Make your Victoria sponge cake, sponges only - don't make the filling. Leave to cool.
- Sieve icing sugar into a large bowl and beat with the butter and cream cheese until smooth. Add the coconut flavouring and lemon juice and beat again until soft and smooth.
- Spread almost a third of the buttercream on top of the base sponge, sprinkle over a third of the desiccated coconut and top with the other sponge, then press down slightly. Cover the whole cake with a thin layer of the buttercream to catch the crumbs then cover again with the remaining buttercream until smooth and even. Sprinkle the dessicated coconut around the edges and press in gently around the bottom of the cake to create a border.
- Put the chocolate, golden syrup, butter and 65ml water in a heatproof bowl, place over a pan of gently simmering water and leave to melt. Whisk to combine. Allow to cool and thicken slightly then pour onto the top of the cake, using a palette knife to help it spread to the edges if you need to so it drips down the sides.
Nutrition Facts : @context https
BOUNTY CAKE
Make and share this Bounty Cake recipe from Food.com.
Provided by Marija P
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- For the sponge-cake:.
- Separate egg whites and yolks.
- Beat the egg white with 200 g of sugar and then dry it in the oven on a very low temperature (like meringues) in a large oven pan.
- After it cools down cut it into 3 pieces.
- For the cream:.
- Beat butter with a mixer and refrigerate it.
- Put yolks, 100 g sugar and chocolate in a small pot and pour water in another larger.
- Place pot with the yolks on top of pot with water and cook on medium temperature until it turn into nice cream.
- Add cream into butter.
- Place one sponge, spread 1/3 of the cream on top and do it 3 times.
Nutrition Facts : Calories 538, Fat 44.2, SaturatedFat 30.8, Cholesterol 203.2, Sodium 184.5, Carbohydrate 35.5, Fiber 6.5, Sugar 27.2, Protein 8.5
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