Spoon cake with Baileys

Name: Spoon cake with Baileys
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 6 Eggs (Gr. M); 150 g + 100 g icing sugar; 250 g soft butter/margarine; 250 g Flour; 1/2 package Baking Powder; 1/8 l strong cold coffee; 1/8 l + possibly 8-10 tablespoons whiskey-cream liqueur (e.g. Baileys); 25 g Dark chocolate; 500 g Whipped cream; 2 packages Cream stabiliser; 2 TEASPOONS Sugar

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

6 Eggs (Gr. M)
150 g + 100 g icing sugar
250 g soft butter/margarine
250 g Flour
1/2 package Baking Powder
1/8 l strong cold coffee
1/8 l + possibly 8-10 tablespoons whiskey-cream liqueur (e.g. Baileys)
25 g Dark chocolate
500 g Whipped cream
2 packages Cream stabiliser
2 TEASPOONS Sugar

Directions

1
Separate eggs. Beat the egg whites until stiff, adding 150 g icing sugar. Beat the fat and 100 g icing sugar until foamy. Beat the egg yolks separately. Fold in the beaten egg white. Mix flour and baking powder, sieve and fold in
2
Spread the dough into a springform pan (26 cm Ø) greased at the bottom and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-45 minutes. Leave to cool in the mould
3
Remove the cake from the mould. Prick the surface of the cake about 25 times with a spoon handle. Mix coffee and 1/8 l liqueur and pour evenly into the cake holes
4
Slice off the chocolate grater. Whip the cream until stiff, adding cream firming agent and sugar. Spread the cream on the cake and sprinkle it with the chocolate flakes. Just before serving, sprinkle with 8-10 tbsp. liqueur if necessary.