Baileys cinnamon cream cake

Name: Baileys cinnamon cream cake
Cook time: 50 min
Total time: 50 min
Yield: 16
Ingredients: 3 eggs (Gr. M), salt; 75 g + 1 tablespoon of sugar; 4 packages Vanillin sugar; 50 g flour, 50 g cornstarch; 1 coated Tsp Baking Powder; 100 g + 2 tablespoons walnut kernels; 8 sheets white gelatine; 250 g + 300 g + 300 g whipped cream, 1/2-1 tsp cinnamon; 200 ml + 3 tablespoons Baileys liqueur; 7-10 Tbsp Cocoa; 7-10 Tbsp Cinnamon stars; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 16

3 eggs (Gr. M), salt
75 g + 1 tablespoon of sugar
4 packages Vanillin sugar
50 g flour, 50 g cornstarch
1 coated Tsp Baking Powder
100 g + 2 tablespoons walnut kernels
8 sheets white gelatine
250 g + 300 g + 300 g whipped cream, 1/2-1 tsp cinnamon
200 ml + 3 tablespoons Baileys liqueur
7-10 Tbsp Cocoa
7-10 Tbsp Cinnamon stars
baking paper

Directions

1
Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg whites, 3 tbsp. cold water and 1 pinch of salt until stiff, adding 75 g sugar and 1 vanillin sugar. Beat the egg yolks separately into the mixture. Sift flour, starch and baking powder into the mixture and fold in. Spread into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 25 minutes. Let them cool down
2
Finely chop 100 g nuts. Soak 5 and 3 gelatine leaves separately in cold water. Cut the sponge cake 1x horizontally. Place a cake ring around the lower cake base. Whip 250 g cream until stiff, add 1 tbsp. sugar and cinnamon. Squeeze 5 sheets of gelatine and dissolve at low heat. Stir in 200 ml Baileys by the spoonful. Then pour into the cream while stirring briefly with a hand mixer. Spread on the lower base. Place the 2nd base on top, sprinkle with 3 tablespoons of Baileys
3
Whip 300 g of cream until stiff, pouring in 2 vanillin sugars. Squeeze 3 sheets of gelatine, dissolve. Stir in 1-2 tablespoons of cream. Pour into the cream while stirring briefly with the hand mixer. Fold in chopped nuts. Spread on the 2nd base. Chill for about 4 hours.
4
Coarsely chop 2 tablespoons of nuts. Whip 300 g cream until stiff, pour in 1 vanillin sugar. Pour 1/3 cream into a piping bag (star-shaped spout). Spread the rest of the cream on the cake and decorate with cream tuffs, chopped nuts, cocoa and cinnamon stars