Pastry
Description
Homemade baking for tea. “Bounty” pastries will decorate any table, whether festive or buffet-style, and they are very quick and easy to make. A step-by-step recipe will help with this. The chocolate glaze prepared according to this recipe deserves special attention. It will not crack when sliced, but will allow you to cut neat slices. And this is yet another reason to add this recipe to your “collection” and use it for making cakes and pastries. Can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Separate the whites and yolks of two eggs into different bowls. Rub the yolks with sugar until white.
- 3
Step 3
Pour 2 tbsp of vegetable oil into the egg yolk mixture and stir.
- 4
Step 4
Sift flour, cocoa powder, and baking powder into the yolk mixture.
- 5
Step 5
Beat the egg whites with a pinch of salt until fluffy foam forms.
- 6
Step 6
Fold the egg whites into the chocolate batter in 2–3 additions until smooth.
- 7
Step 7
Prepare a baking pan: line the bottom with parchment paper, grease with butter, and lightly dust with flour. Shake off any excess flour. Add the batter and smooth it out.
- 8
Step 8
Bake the sponge cake at 180 degrees for about 15 minutes. Let the finished sponge cake cool completely.
- 9
Step 9
To prepare the coconut filling, beat the softened butter with the condensed milk at low speed.
- 10
Step 10
In a microwave oven or in a water bath, melt the white chocolate, then add 2 tbsp of vegetable oil to the already melted chocolate.
- 11
Step 11
Mix the chocolate mixture until smooth.
- 12
Step 12
Pour the chocolate mixture into the previously whipped butter with condensed milk, and whip everything together.
- 13
Step 13
Add shredded coconut.
- 14
Step 14
Mix until smooth.
- 15
Step 15
For assembly, place the finished sponge cake back into the mold, spread the coconut mixture over the sponge, lightly compact it, level it, and refrigerate for 30–40 minutes to stabilize.
- 16
Step 16
Break the chocolate into pieces and melt it in a double boiler or in the microwave in 2–3 rounds.
- 17
Step 17
Add 2–3 tbsp of vegetable oil to the melted chocolate and mix until smooth. The chocolate mixture should be "flowing," but not too runny.
- 18
Step 18
Spread the chocolate glaze over the coconut filling and smooth it out. A small portion of the chocolate can be transferred to a disposable piping bag to make a small lattice pattern. Place in the refrigerator to set for at least 1 hour.
- 19
Step 19
Remove the mixture from the mold and cut it into individual pastry-sized portions. When slicing, keep the knife vertical to cut the portions neatly.
- 20
Step 20
Pour some tea or coffee and call the sweet tooths to the table. It's very delicious—Bounty lovers will appreciate it!