Hugrún's Recipes
ISEN

Cakes

Bounty cake

Oven
180 °C180 °C (350 °F)

Ingredients

Base

  • 4 egg whites
  • 200 g sugar7 oz sugar
  • 200 g desiccated coconut7 oz desiccated coconut

Chocolate cream

  • 200 g chocolate (dark cooking chocolate)7 oz chocolate (dark cooking chocolate)
  • 75 g butter2½ oz butter
  • 4 egg yolks
  • 75 g icing sugar (powdered sugar)2½ oz icing sugar (powdered sugar)
  • a generous capful of vanilla essence

Method

Base

  1. Heat the oven to 180°C and grease or line one round tin.Heat the oven to 350 °F and grease or line one round tin.
  2. Whisk the egg whites and sugar together well, until stiff.
  3. Gently fold in the coconut.
  4. Bake in one round tin at 180°C for about 20 minutes.Bake in one round tin at 350 °F for about 20 minutes.
  5. Let the base cool.

Chocolate cream

  1. Melt the butter and chocolate together and beat well.
  2. Beat the egg yolks and icing sugar together well, then mix everything together with the vanilla.
  3. Spread the chocolate cream over the base.

As she wrote it
Her page in the recipe book
Bántíkaka.
4eggjahvítur + 200gr. sykur) þeytt vel saman. 200gr. Kókosmjöl.
Bakist í 1Ø formi 180°C ca. 20min.
KRem: 200gr. súkkul. — 75gr. smjör 4eggjarauður — 75gr. flórsykur Rúml. 1tappi vanilludr.
BR. smjör + súkkul.) þeyta vel. Rauður + flórs. þeytt vel sm. bl. öllu sm.