Baileys cake! 😍
With recipe 📌
Super creamy with the typical Baileys taste - if you like the liqueur, you will love this cake! The fine cake cream with mascarpone and cream is refined with a little instant coffee powder. ☕️ ❤️
INGREDIENTS
FOR THE BASES
7 eggs
220 g sugar
1 packet of vanilla sugar
80 g breadcrumbs
100 g grated dark chocolate
240 g ground hazelnuts
1 tsp cocoa
1 packet of baking powder
FOR THE CREAM
400 g cream
2 packets of cream stiffener
5 sheets of gelatine
4 tsp coffee powder (instant)
250 g mascarpone
120 g sugar
120 ml coffee cream liqueur
50 g dark chocolate
PREPARATION
Step 1
Preheat the oven to 180 degrees (fan oven: 160 degrees). Separate the eggs. Beat the egg whites until stiff and set aside. Use a hand mixer to beat the egg yolks with the sugar and vanilla sugar until frothy. Add the breadcrumbs, chocolate coating and ground hazelnuts and mix everything well. Mix in the cocoa powder and baking powder. Carefully fold in the beaten egg whites with the dough scraper.
Step 2
Line a springform pan (Ø 26 cm) with baking paper and pour in the mixture. Bake the base for approx. 25-30 minutes, allow to cool well. Then cut the base horizontally twice to create 3 cake layers. Mix the whipped cream with the cream stiffener and beat with the hand mixer and refrigerate. Soak the gelatine in cold water.
Step 3
For the cream, mix the mascarpone, sugar and coffee cream liqueur with the hand mixer. Mix the instant coffee powder with 2 tablespoons of hot water and stir into the mascarpone cream. Squeeze the softened gelatine well and dissolve in a small saucepan. Add the mascarpone cream to the gelatine spoon by spoon until about 10 tablespoons are mixed. Then add the mixture back into the cream and fold in the whipped cream.
#easybaking #baileys #cake #liqueur