Stracciatella Baileys cake

Name: Stracciatella Baileys cake
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 125 g soft butter; 175 g Sugar; 2 packages Vanillin sugar; 2 Eggs (size M); 5 TABLESPOONS Irish whiskey cream liqueur (e.g. Baileys); 150 g Flour; 1 TEASPOON Baking Powder; 75 g bake-stable chocolate droplets; 300 g Low-fat curd; 200 g Double cream cream cheese; 1 TABLESPOON Lemon juice; 250 g Whipped cream

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

125 g soft butter
175 g Sugar
2 packages Vanillin sugar
2 Eggs (size M)
5 TABLESPOONS Irish whiskey cream liqueur (e.g. Baileys)
150 g Flour
1 TEASPOON Baking Powder
75 g bake-stable chocolate droplets
300 g Low-fat curd
200 g Double cream cream cheese
1 TABLESPOON Lemon juice
250 g Whipped cream

Directions

1
Cream butter, 125 g sugar and 1 packet of vanilla sugar with the whisk of the hand mixer. Stir in eggs and 2 tablespoons of liqueur one after the other. Mix flour and baking powder and fold in half the chocolate drops. Grease a springform pan (26 cm Ø). Add the dough and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-18 minutes (test with sticks). Let cool on a cake rack.
2
Coarsely chop the remaining chocolate droplets. Mix quark, cream cheese, 50 g sugar, 1 sachet vanillin sugar and lemon juice. Whip cream until stiff and fold in. Remove the base from the mould. Spread the cream loosely on the base. Sprinkle with the remaining liqueur and sprinkle with chocolate drops
3
30 minutes waiting time