Tropická Bounty torta (3-layer Bounty cake)

Poviem vám pravdu, normálne som sa dnes desila písania tohto príspevku. Akosi vyschla studnica nápadov a už sa cítim trápne, keď vám každý piatok ospevujem ako sa teším, že už je víkend a stále dookola to isté…No ale potom som si pomyslela, že blížiaci sa víkend je naozajstný dôvod na radosť a oslavu v životoch mnohých z nás, čaká nás oddych, výlety, stretnutia s rodinou, kamošmi, opekačky, grilovačky a všetci to cítime podobne. Tak prečo ho neospevovať slovom aj písmom hoci aj každý týždeň?

Tento týždeň išiel slimačím tempom, možno aj kvôli tomu neskutočnému teplu, ktoré postupne gradovalo aj zrejme naďalej gradovať bude… V pondelok som bola neoficiálne poverená ako pekárka narodeninovej torty pre nášho kolegu Ivana. Bezlepkovú pre našu kolegyňu Zuzku. Zadanie znelo jednoducho Bounty torta a malo to byť zrejme niečo jednoduché (sorry:P). Dokonca o torte nemala byť na blogu ani zmienka, avšak keď som si ju v hlave premyslela, upiekla a ozdobila, srdce by mi puklo ak by som neurobila aspoň pár fotiek (hmm, nechcite vedieť, čo rozumiem pod pojmom pár fotiek. Veru selekcia bola veľmi náročná:) V práci sme teda Ivanovi zaželali všetko dobré, nech mu to čím skôr ubehne do dôchodku:DD a spravili sme si malý dekadentný čokoládový brunch. 

Ak sa vám čoko korpus zdá povedomý, je to mierne upravená verzia korpusov, ktoré som použila v black and white torte. Zaujímavé bolo pracovať s bezlepkovým mixom. To znamená, že korpusy boli trochu nižšie a mierne suchšie ako keď som použila klasickú múku. Ale inak paráda:) Bezlepkáči, bez váhania sa pustite tiež do pečenia!:P Kokosová plnka bola síce zo začiatku redšia, preto som tam šupla viac kokosu. Treba ju však na chvíľu zachladiť, aby stuhla a potom s ňou pekne krásne pracujete a potriete korpusy. To isté platí aj pre frosting. V týchto teplotách sa radšej neponáhľať a nechať všetko vychladiť, nech sa nám tortička neroztečie:P

Ou a tak sa vrátim ešte na začiatok. Ja viem, že človek nemá tráviť čas čakaním na víkend, avšak keď tie pracovné dni sú občas také únavné, že človek príde domov večer a stihne sa akurát pripraviť na ďalší pracovný deň a s predstavou trieskania po otravne bzučiacom budíku so zalepenými očami. Ale! Cez víkend naopak milujem skoré vstávať  s pocitom, že mám pred sebou celý krásny a voľný deň, strávim ho celý s manželíkom alebo kamarátmi a venujem sa svojim koníčkom. Prekvapím vás, tento víkend ale nič nepečiem..Chápte ma, veď nie som masochista…Nie je reálne stáť pol dňa pri rúre, ktorá je pomaly chladnejšia ako exteriér!:P Zajtra ma zaručene nachytáte v blízkosti nejakej vodnej plochy a večer spíme s Lukym pod hviezdami (ok, možno predsa len v stane;). Lepšia oslava výročia ako v štvorhviezdičkovom hoteli, nie?:)

Prajem vám tiež krásny horúci víkend, nech ste kdekoľvek.

I tell you the truth, today I was little bit nervous about writing this post. I could not figure out what to write without feeling awkward, because every single week I write the same kind „thanks God it is Friday“ post  and it’s the same thing written over and over … Well, but then I thought to myself that the forthcoming weekend is a real cause for joy and celebration in the lives of many of us. We relax, go on a trip, have meetings with family, mates, bbq and overall we feel the same about our weekends. So why do not praise it in spoken and written words over and over?:P

 This week went by so slowly, perhaps because this enormous heat that will probably  intensify during this weekend… On Monday I was unofficially entrusted to bake a birthday cake for our colleague Ivan. And gluten-free for our colleague Susan. My assignment was clear –  Bounty gluten free cake and it should be something really simple. The cake should  have not been mentioned on the blog, but when I baked and decorated this tropical deliciousness ,my heart would  burst if I did not take at least a couple of photos (hmm, ok maybe more then a couple:P). And a photo selection was quite a challenging job 🙂 So we all wished Ivan a happy birthday, early happy retirement: DD and we enjoyed a little decadent chocolate brunch together.

If the chocolate layers seem familiar to you, that is because I made a modified version of my black and white cake. Moreover, it was interesting to work with gluten-free flour mix. The cake layers were slightly lower and slightly drier than when I used the all purpose wheat flour. But otherwise great result:) Gluten-free mates, do not hesitate! P At the beginning the coconut filling was getting little bit thin,  so I added more coconut. It guess it needed to chill for a while in order to set a little bit and then it was a easy to work with it. The same applies to the frosting. In this heat, the best advice for your baking is not to rush and let everything cool slightly. and you can definitely avoid the runny frosting: P

Oh, and back to the beginning. I know that one does not have to spend his or her time waiting for the weekend, but sometimes the workdays are so tiring that we come home in the evening and just able to prepare for the next day with our mind aware of the alarm buzzing in the morning ​​and rushing to the work. On the contrary, over the weekend I love to get up early thinking that I still have all day off for myself and i can spend it with the people I love and devote to my hobby. You will be surprised this weekend nothing is going to happen on my baking front..Believe me, I’m not a masochist … It sounds crazy to stand half a day close to the oven, that is almost as hot as outside!: P Today I can get caught somewhere near a lake or river and tonight we are going  to camp outside and sleep under the stars. Quite a lovely wedding anniversary plans,  aren`t they? 🙂

 I wish you all a nice weekend, wherever you are.

INGREDIENTS FOR ONE CHOCOLATE LAYER (20 cm in diameter):
85 g butter
80 cane sugar
60 g melted chocolate ( at least 60 % content of cocoa )
2 eggs
80 g flour ( I used gluten-free mix )
1/2 tsp baking powder
1/4 tsp baking soda
1/4 cup milk
pinch of salt
20 g cocoa
COCONUT FILLING:
coconut custard powder
3 dl milk
100 g cane sugar ( more or less according to your taste )
300 g fine curd
175 g softened butter
150 g  ground coconut
FROSTING:
250 g mascarpone
250 g whipping cream
1 tsp vanilla extract
0.5 dl milk
3 gelatine sheets
3 tbsp sugar (or more to taste )
coconut chips for garnish

1. For one chocolate layer – whisk butter with sugar. 

2. Add eggs one by one. 

3. Add the slighty cooled melted chocolate. Add milk.

4. Separately mix the flour with baking soda, baking powder, salt and cocoa.

5. Stir the flour mix into the wet mixture.

6. If the mixture is too thick, add more milk.

7. Put the mixture into a cake form lined with baking paper (or greased). I prepared 3  cake layers separately.

8. Bake in a preheated oven at 170 degrees for about 30-35 minutes (check with skewers).

9. Prepare your filling by mixing the slightly cooled custard (custard prepared according to package directions – custard powder mix, sugar, milk), butter and add a curd. Finally, add the ground coconut. If your filling is too thin, put in the fridge to cool a little bit.

10.Then spread the filling and stack your layers (spread just on your first and second layer).

11.Coat the entire cake with a frosting prepared as follows: first whip cream and put aside. 12. Dissolve gelatin in milk (according to package). Whip mascarpone with sugar and vanilla extract. Combine gelatin with mascarpone mix. Finally, lightly add your whipped cream.

13. Firstly I coated the whole cake with half a frosting and put for a few minutes in the refrigerator. Then I coated the rest.

14. Garnish the top and the sides of a cake with coconut chips (coarsely ground coconut).