Cinnamon Baileys cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 3 tablespoons of water until stiff. Finally, add 75 g sugar, 1 packet of vanillin sugar and salt. Stir in the egg yolks. Mix flour, cornstarch and baking powder, sieve onto the egg foam and fold in carefully. Grease the bottom of a springform pan (26 cm Ø) and dust with flour. Pour in the sponge mixture and smooth it down.

2. 2

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for approx. 25 minutes. Let the sponge cake cool down in the tin on a cake rack. Remove the sponge cake base from the mould and cut through so that the upper base is thinner than the lower one. Place a cake ring around the lower cake base. Soak the gelatine in cold water. Chop the walnuts. Beat 250 g cream, 1 tablespoon sugar and cinnamon until stiff. Squeeze 5 sheets of gelatine and dissolve in a pot. Stir 200 ml Baileys into the gelatine. Then pour the mixture into the cream while stirring with the whisks of the hand mixer. Spread the Baileys cream on the lower sponge cake base and cover with the second base. Sprinkle the second cake base with 3 tablespoons of Baileys. Whip 300 g cream, 2 packets of vanilla sugar and 1 tablespoon of sugar until stiff. Squeeze 3 sheets of gelatine, also dissolve in a pot and stir in 1-2 tablespoons of cream.

3. 3

   Stir 200 ml Baileys into the gelatine. Then pour the mixture into the cream while stirring with the whisks of the hand mixer. Spread the Baileys cream on the lower sponge cake base and cover with the second base. Sprinkle the second cake base with 3 tablespoons of Baileys. Whip 300 g cream, 2 packets of vanilla sugar and 1 tablespoon of sugar until stiff. Squeeze 3 sheets of gelatine, also dissolve in a pot and stir in 1-2 tablespoons of cream. Pour the gelatine and cream mixture into the cream while stirring and fold in 100 g chopped walnuts. Spread the nut-cream on the second sponge cake base and put the cake in a cool place for about 4 hours. Remove the cake from the cake ring. Whip 300 g cream and 1 packet of vanilla sugar until stiff. Fill half into a piping bag with star-shaped spout. Spread the remaining cream on the cake ring. Spray thick cream tuffs onto the cake, sprinkle with remaining chopped walnuts and dust with cocoa. Serve decorated with cinnamon stars

4. 4

   Spread the nut-cream on the second sponge cake base and put the cake in a cool place for about 4 hours. Remove the cake from the cake ring. Whip 300 g cream and 1 packet of vanilla sugar until stiff. Fill half into a piping bag with star-shaped spout. Spread the remaining cream on the cake ring. Spray thick cream tuffs onto the cake, sprinkle with remaining chopped walnuts and dust with cocoa. Serve decorated with cinnamon stars

5. 5

   waiting time approx. 6 hours

Nutrition Facts

KCAL
320 kcal

CARBS
21 g

FATS
22 g

PROTEINS
5 g