Baileys Mascarpone Cake

Name: Baileys Mascarpone Cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 3 Eggs (size M); 125 g Sugar; 2 packages Vanillin sugar; 50 g Flour; 50 g Cornstarch; 1 TEASPOON Baking Powder; 4 sheets white gelatine; 250 g Low-fat curd; 250 g Mascarpone (Italian cream cheese); 8-10 Tbsp Irish whiskey cream liqueur (e.g. Baileys); 550 g Whipped cream; 50 g Dark chocolate rolls; 7-10 Tbsp Crispy chips coated with tender milk chocolate; 7-10 Tbsp cocoa, possibly mint and orange slices; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

3 Eggs (size M)
125 g Sugar
2 packages Vanillin sugar
50 g Flour
50 g Cornstarch
1 TEASPOON Baking Powder
4 sheets white gelatine
250 g Low-fat curd
250 g Mascarpone (Italian cream cheese)
8-10 Tbsp Irish whiskey cream liqueur (e.g. Baileys)
550 g Whipped cream
50 g Dark chocolate rolls
7-10 Tbsp Crispy chips coated with tender milk chocolate
7-10 Tbsp cocoa, possibly mint and orange slices
baking paper

Directions

1
Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg whites and 1 tablespoon of cold water until stiff, adding 75 g sugar and 1 packet of vanilla sugar. Beat the egg yolks separately into the mixture. Sift the flour, starch and baking powder into it and fold in. Spread the sponge mixture into the mould.
2
Bake in the preheated oven (electric: 175 °C/ gas: level 2) for approx. 25 minutes. Let them cool down. Soak gelatine in cold water. Mix quark, mascarpone, liqueur, 50 g sugar and 1 packet of vanilla sugar with the whisks of the hand mixer. Squeeze the gelatine, dissolve over a mild heat. Stir in 2 tablespoons of quark cream, then stir into the rest of the cream. Chill for about 15 minutes until it begins to gel. Whip 250 g whipped cream until stiff, fold into the cream. Cut the cake base horizontally once. Place the edge of the springform pan around the bottom cake base. Spread the quark cream on top. Place the 2nd cake base on top.
3
Chill for about 15 minutes until it begins to gel. Whip 250 g whipped cream until stiff, fold into the cream. Cut the cake base horizontally once. Place the edge of the springform pan around the bottom cake base. Spread the quark cream on top. Place the 2nd cake base on top. Chill for about 2 hours. Whip 300 g cream until stiff. Spread the cake with it like a wave. Sprinkle the cake rim with chocolate rolls. Decorate the cake with crispy chips, cocoa, mint and orange slices. Makes approx. 12 pieces
4
Chill for about 2 hours. Whip 300 g cream until stiff. Spread the cake with it like a wave. Sprinkle the cake rim with chocolate rolls. Decorate the cake with crispy chips, cocoa, mint and orange slices. Makes approx. 12 pieces
5
waiting time approx. 3 hours