다운로드 "Bounty cake melts in your mouth! Delicious chocolate cake! simple recipe"

Bounty cake melts in your mouth! Delicious chocolate cake! simple recipe ❗❗❗ Subtitles are available in different languages. Please select your language in the settings. Bounty Cake. Very tasty, tender and soaked cake. Similar to Bounty candies with coconut filling, but even tastier. Coconut filling is very juicy, not cloyingly sweet. Pairs perfectly with chocolate biscuit and milk chocolate icing. 👇 Recipe in writing below. 👍 To help the Armed Forces of Ukraine: https://bank.gov.ua/ua/about/support-the-armed-forces To support our Alina FooDee channel: 💰 Paypal: [email protected] 💳 Monobank: 5375 4114 1351 3917 💡 Patreon: www.patreon.com/Alina_FooDee 🌸 Instagram: @alina_foodee 🌸 Lola's Instagram: @lola_foodee Your 👍 and comment is the best way to thank me for the video recipe. Subscribe to the channel and click on 🔔 to be notified of new videos. 🌷 🌼 🌸🌷 🌼 🌸🌷 🌼 🌸🌷 🌼 🌸🌷 🌼 🌸🌷 🌼 🌸 Recipe to make Bounty Cake: Form diameter 20 cm Biscuit dough: Large eggs - 3 pcs. Salt - a pinch Sugar - 100 g Flour - 80 g Cocoa - 30 g Milk - 50 g Vegetable oil - 30 g Baking powder - ½ tsp For soaking: Cream or milk for soaking - 4-6 tbsp. ******** Coconut stuffing: Coconut flakes - 200 g Sugar - 90 g Vanilla sugar - 10 g Milk - 400 g Semolina - 2 tbsp. Butter - 90 g ******** Chocolate glaze: Milk chocolate - 80 g Cream - 50 g 1. Beat eggs with sugar and a pinch of salt until very fluffy light mass. I beat for 10 minutes with my mixer. If you draw with a whisk, then the trace should remain visible for 1-2 seconds. 2. Pour in vegetable oil and milk. 3. Mix flour, cocoa and baking powder. Sift. Add dry ingredients in 3 additions, gently mixing the dough, trying to keep it airy. 4. Pour the batter into the mold, bake for approximately 30 minutes at 180°C (360°F). Check the readiness of the biscuit with a wooden skewer. Let cool completely. 5. Mix coconut flakes, sugar, vanilla sugar, semolina and milk. Cook until thickened. Add butter. Let the filling cool down to room temperature. 6. Cut the biscuit in half. Soak the cakes with cream or milk. Put one cake in the form, stuffing on top, cover with the second cake. Cover the cake with cling film and refrigerate for 6-8 hours. 7. Heat cream, add chocolate, let chocolate melt. 8. Pour the icing over the cake and refrigerate for 15-20 minutes so that the chocolate icing hardens.