This bounty cake was made by Yasmine, an ambassador for Zùsto who kindly shared the recipe with us.
This recipe was made by Yasmine, a Zusto ambassador! The original recipe is available on her website: https://www.tartesyaya.be/taarten/bountytaart/
- For the shortbread (or buy prepared dough)
- 200g pastry flour
- 30g almond flour
- 80g Zùsto
- Pinch of salt
- 120g cold butter (in cubes)
- 1 beaten egg
- For the filling
- 150g grated coconut
- 150g butter (room temperature)
- 150g Zùsto
- 3 eggs
- 200ml full cream
- 150g milk chocolate
- A tablespoon of coconut grater for the finish
- Put the flour, almond flour, Zùsto, salt and butter in a kitchen robot with dough hook (or knead with your hands). Let it knead until you get a granular dough.
- Add the beaten egg and continue to knead until you have a dough ball.
- Wrap the dough in cling film and let it rest for 1 hour in the refrigerator.
- Grease a round baking pan with butter and preheat the oven to 180 ° C.
- Dust the work surface with flour and roll out the dough.
- Move the dough to the baking tin and cut away the excess dough. Put baking paper in it and pour in the baking pearls.
- Bake the dough blindly for 10 minutes in the preheated oven.
- Let it cool.
- For the filling
- Put the coconut, butter and Zùsto in a mixing bowl and mix.
- Add the eggs and mix further.
- Pour the batter over the dough and bake for another 20 minutes in the preheated oven.
- Tip: if the dough bakes too hard (edges get too brown), cover with aluminum foil.
- Remove the cake from the oven and let cool.
- Chop the chocolate into pieces and bring the cream to the boil.
- Pour the cream over the chocolate pieces and let it rest for 1 minute.
- Then stir until all chocolate has melted.
- Pour the ganache over the cake and put in the fridge to cool down further.
- As a finish you can sprinkle some coconut grater over it.
- Cake pan (+/- 28 cm diameter, preferably with removable bottom)
- Cling film
- Baking pearls
- Baking paper
- Rolling pin
- Mixing bowl