Candy cake

For the dough:
150 g of soft butter
1 yolk
100 g of sugar
1 packet of baking powder
2 tbsp of cocoa
1 cup of flour



For the "Bounty":
6 egg whites
1 cup of sugar
200 g of shredded coconut

For the cream:

5 yolks
4 tbsp (level) of sugar
1 cup of milk
200 g of butter
vanilla

2 tbsp of cognac


For the glaze:
100 g of chocolate
50 g of butter
Or make your favorite cocoa glaze

Method of preparation:

1. Prepare the dough: in a bowl mix the yolk, sugar, and butter. Add the flour with baking powder and cocoa. Knead the dough.
2. In a cake pan (I line it with regular paper and do not grease it with butter) place 2/3 of the dough, flatten with your hand. Put the remaining dough in the freezer.
3. Prepare the "Bounty": beat the egg whites with sugar, as for meringue, but please note that there is less sugar. Now add the shredded coconut, and gently mix the Bounty with a spoon.
4. Spread the "Bounty" on the dough.
5. Take the remaining dough out of the freezer, and grate it on a coarse grater directly onto the "Bounty".
6. Bake all this beauty for 1 hour at 180°C.
7. Now take it out of the oven, and let it sit until it cools down.
8. Make a delicious cream: boil the yolks, sugar, and milk (until the thickness of liquid kefir). Then cool this mixture.
9. Whip the butter until fluffy and white. Then gradually add the mixture from step 8. At the end add the cognac (the taste of cognac will not be present, but there will be a very interesting note in the flavor).
10. Spread the resulting cream over the entire cake. Place in the refrigerator to cool (usually overnight).
11. When the cream has set, pour the glaze over the cake.

Form diameter 26 cm

 Author ANNA ZABYLA