Baileys brittle cake

Name: Baileys brittle cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 175 g Butter; 150 g Sugar; 1 package Vanillin sugar; 4 Eggs (size M); 300 g Flour; 1/2 package Baking Powder; 150 g Whole milk yoghurt; 2-3 TABLESPOONS Milk; 150 ml Irish whiskey cream liqueur (e.g. Baileys); 100 g Milk Rasp Chocolate; 100 g Hazelnut brittle; 400 g Whipped cream; 1 package Cream stabiliser; 7-10 Tbsp Grease

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

175 g Butter
150 g Sugar
1 package Vanillin sugar
4 Eggs (size M)
300 g Flour
1/2 package Baking Powder
150 g Whole milk yoghurt
2-3 TABLESPOONS Milk
150 ml Irish whiskey cream liqueur (e.g. Baileys)
100 g Milk Rasp Chocolate
100 g Hazelnut brittle
400 g Whipped cream
1 package Cream stabiliser
7-10 Tbsp Grease

Directions

1
Cream butter, sugar and vanillin sugar for about 10 minutes. Stir in the eggs one by one. Mix flour and baking powder. Alternately stir flour and yoghurt into the egg cream. Stir in milk and 75 ml liqueur. Fold in 75 g chocolate shavings and 75 g brittle. Grease a springform pan (26 cm Ø).
2
Put the dough into the form and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Take out the cake and let it cool down a little. Remove from the tin and let it cool down on a kitchen grid. Whip the cream and 50 g Baileys until stiff and allow the cream setting agent to trickle in. Spread the cake with the cream and sprinkle with the remaining brittle and chocolate flakes. Sprinkle with 25 ml Baileys
3
waiting time approx. 3 hours