Baileys candy cake

Name: Baileys candy cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 200 g soft butter or margarine; 150 g demerara sugar; 6 Eggs (size M); 250 ml Irish whiskey cream liqueur (e.g. Baileys); 200 g Flour; 1 package Baking Powder; 300 g crushed almonds; 1 pinch Salt; 50 g chopped almonds; 50 g brown gremlin rock candy; 250 g Whipped cream; 1 package Vanillin sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp Physalis

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

200 g soft butter or margarine
150 g demerara sugar
6 Eggs (size M)
250 ml Irish whiskey cream liqueur (e.g. Baileys)
200 g Flour
1 package Baking Powder
300 g crushed almonds
1 pinch Salt
50 g chopped almonds
50 g brown gremlin rock candy
250 g Whipped cream
1 package Vanillin sugar
7-10 Tbsp Fat and flour
7-10 Tbsp Physalis

Directions

1
Cream the fat with the whisk of the hand mixer. Add sugar and stir until the sugar is dissolved. Stir in eggs one after the other. Stir 200 ml liqueur into the mixture. Mix flour, baking powder, ground almonds and salt.
2
Stir in little by little. Grease the box form (2 1/2 litres capacity) and dust with flour. Pour in the dough, smooth it down and sprinkle with chopped almonds and candy. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-55 minutes.
3
Let the cake cool down for 10 minutes, remove from the mould and let it cool down completely on a cake rack. Whip the cream until stiff. At the same time, allow vanilla sugar to trickle in. Fold in 50 ml liqueur. Serve cake and whipped cream together.
4
Decorate cake with physalis.