Baileys cream cake with nuts

AUTHOR
Jennie Fields
DIFFICULTY
very easy
RATING
5 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 16
  • 4 Eggs (size M)
  • 100 g + 1 tablespoon of sugar
  • 7-10 Tbsp Salt
  • 75 g Flour
  • 50 g Cornstarch
  • 1 TEASPOON Baking Powder
  • 75 g Dark chocolate
  • 5 TABLESPOONS + 700 g whipped cream
  • 3 sheets Gelatine
  • 15 TABLESPOONS + 200 ml Irish whiskey cream liqueur (e.g. Baileys)
  • 1 package Vanillin sugar
  • 100 g ground hazelnuts
  • 100 g Hazelnut brittle
  • 16 Hazelnut kernels
  • 7-10 Tbsp Grease

Directions

  1. 1

    Separate eggs. Beat the egg white and 3 tbsp. water until stiff, adding 100 g sugar and salt. Stir in egg yolks. Mix flour, starch and baking powder, sieve over the mixture and fold in. Put the sponge cake into a greased springform pan (approx. 26 cm Ø) and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes.

  2. 2

    Remove the sponge cake from the oven and let it cool down on a cake rack. Roughly chop the chocolate. Melt 5 tablespoons of cream and chocolate in a bowl over a warm water bath, then let it cool down a little.

  3. 3

    Soak gelatine in cold water. Melt 5 tbsp. liqueur and gelatine in a small pot, then mix with 200 ml liqueur and chill for about 20 minutes until the liquid starts to gel.

  4. 4

    Remove the sponge cake from the mould and cut through horizontally 2 times. Place a cake ring around the lower cake base and spread the chocolate on the cake base. Place the cake base in a cool place for about 5 minutes. Spread the gelled liqueur on the chocolate layer and chill for about 2 hours.

  5. 5

    Whip 400 g cream and 5 tbsp. liqueur until stiff, adding vanillin sugar and 1 tbsp. sugar. Fold in hazelnuts. Place the middle sponge cake base on the liqueur layer and spread the hazelnut cream on top.

  6. 6

    Finish with the sponge cake lid and chill the cake for at least 1 hour.

  7. 7

    Whip 300 g cream until stiff. Remove the cake from the cake ring and spread with approx. 2/3 of the cream. Fill the rest of the cream into a piping bag with star-shaped spout. Sprinkle the edge with brittle. Spray cream in tuffs onto the cake and decorate with hazelnuts.

  8. 8

    Refrigerate the cake until serving. Just before serving, spread 5 tablespoons of liqueur on the cake.

Nutrition Facts

KCAL
400 kcal
CARBS
29 g
FATS
26 g
PROTEINS
6 g

Categories & Tags

Cakes & Pastriesvery easyCake