Chec Bounty


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Ptr. it took : Mix the butter at room temperature with the sugar and vanilla sugar, then add the eggs one by one until well incorporated, then the milk and finally the flour mixed with the baking powder.

Wallpaper a cake tray with oil and baking paper and pour half of the composition, the 8 pieces of bounty placed 4 in a row, then pour over the rest of the composition and put in the oven; check with the toothpick when the cake is baked; after baking, leave to cool; I left it in the evening until dimi when I made the icing.

Ptr.glazura: melt the broken chocolate on a bain-marie, then pour over the cooled cake and sprinkle coconut over the melted chocolate.

delicious!!!!


Bounty bars

1. Grease a tray, including the sides. Wallpaper with baking paper, allowing the paper to hang on the long sides of the pan.

2. Mix almond flour, coconut, coconut flour, cocoa, salt, maple syrup and oil until the composition becomes sticky. Transfer to the prepared tray and smooth the surface. Put in the fridge for 1 hour.

3. For the coconut filling, put all the ingredients in a bowl and mix with a mixer. Spread over the base and use a spatula to smooth the surface. Put in the fridge for 2 hours.

4. For the topping, place all the ingredients in a heat-resistant bowl over a saucepan of hot water. Stir until melted. Pour over the coconut filling. Smooth the surface. Put in the fridge for 2 hours.

5. Cut into slices and serve. Store in an airtight container in the refrigerator for up to 1 week.


Bounty cake

The cake is called Bounty because it perfectly mimics both the taste and appearance of Bounty chocolate.

I used a round tray with a diameter of 28 cm, if you use a smaller tray, reduce the weight of the ingredients. If you want to use a square tray and cut it into squares or diamonds, I recommend that you line the tray with a baking sheet. This way the cake will come out of the tray easily and will not break.

I notice that these uncooked cakes are more sought after and preferred, either because they are easier to prepare, or because there is no risk of them not coming out. For fear of "not coming out" many of us avoid preparing sweet recipes and prefer those from the store. Instead, this is the charm of uncooked cakes & # 8230. we have no risks. The only thing we need to keep in mind is the consistency of the creams. They must be as thick as pancake dough, we can thicken them by adding (depending on the recipe) carob / cocoa powder, tapioca flour, corn starch, agar agar, or even classic flour. We need to cool them before putting them over the cake, and the whole cake must be left in the fridge until it hardens well.

Waiting is the hardest step in the whole recipe, but believe me, it's well worth it!

INGREDIENT:

For the countertop:

  • 13 figs
  • 350 g biscuits
  • 50 ml coconut oil
  • 150 ml of almond milk
  • 100 g chocolate

For creams:

  • 750 ml of almond milk
  • 2 tablespoons agave syrup
  • 200 g coconut flakes
  • 100 g tapioca
  • 1 tablespoon vanilla essence

METHOD OF PREPARATION:

1. Cut the figs in half to clean them of the seeds, cover them with water and leave them to hydrate for at least 3 hours in the refrigerator, or overnight.

2. Heat the milk in a saucepan, add the chocolate and mix until completely melted.

3. Add the hydrated figs, biscuits, coconut oil and the chocolate mixture to a food processor and mix until a thick mixture forms, like a dough. We transfer it to a round tray with a removable bottom, with a diameter of 28 cm, level it with a spatula and put it in the fridge.

4. To prepare the coconut cream, put the milk in a saucepan over low heat. Add the agave syrup and vanilla essence and leave until it starts to boil. Grind the tapioca until it is like flour and pour it in the rain over the milk together with the coconut flakes. Stir continuously until the mixture thickens, and then let the cream cool, pour it over the counter and level it.

5. And for the last cream, pour the contents of a can of coconut into a saucepan and put it on the fire. Add the chocolate and stir until it melts. Pour the carob powder and mix until it thickens. If the cream does not thicken enough, we can add a little carob powder. Let the cream cool and pour it over the coconut cream. I decorated the cake with a few almond flakes. Leave it in the fridge for at least 3 hours, or until it hardens.


I simply love fluffy pastries, but those who have tried to eliminate white flour know how difficult it can be to get a very fluffy product with other types of flour. Being enrolled in all possible and impossible groups to cook, I see all kinds of sweets, some attractive, others less so.

Looking in my news feed, I saw a cake that looked really good and I was so eager for a fluffy slice of flavored cake. I was so eager that I really didn't want to fail and I decided to use a little white flour to bind the composition and give it a real chance. I don't know if the pictures show the reality, but I got an extremely fluffy, fragrant and simply sensational cake. I made one on Saturday and one on Saturday, because I wanted to take a slice to my co-workers and show them how good sugar-free sweets can be.

I don't even have to explain to you what a happy physiognomy I had all week, because I knew that a slice of cake was waiting for me in the food bag. #foodgoals

I know you will see many steps and you will be scared, but it really is not that complicated and I am sure that you will be convinced after you do it once. It has much less carbohydrates than a normal cake, because it has no sugar, and the amount of white flour has been significantly reduced.



Comments:

  1. Aramis

    I can't take part in the discussion right now - I'm very busy. I will be released - I will definitely express my opinion.

  2. Garatun

    Remarkable topic

  3. Akinos

    In my opinion, you are wrong. I can defend my position. Email me at PM.

  4. Yogor

    As much as necessary.



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