Whiskey cream cake

Name: Whiskey cream cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 250 g Whipped cream; 100 g Dark chocolate; 7-10 Tbsp slightly + 175 g soft butter/margarine, 100 g sugar; 1 package Vanillin sugar; 3 eggs , 150 g flour (Gr. M); 1 go. Tsp baking powder; 100 g ground hazelnuts; 6 TABLESPOONS Milk; 2-3 TABLESPOONS Baileys (Irish; 7-10 Tbsp whiskey cream liqueur); 250 g Mascarpone (Italian cream cheese); 2-3 TABLESPOONS Icing sugar; 3 ripe figs or; 4 Apricot halves (tin); 100 g Currant Jelly

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

250 g Whipped cream
100 g Dark chocolate
7-10 Tbsp slightly + 175 g soft butter/margarine, 100 g sugar
1 package Vanillin sugar
3 eggs , 150 g flour (Gr. M)
1 go. Tsp baking powder
100 g ground hazelnuts
6 TABLESPOONS Milk
2-3 TABLESPOONS Baileys (Irish
7-10 Tbsp whiskey cream liqueur)
250 g Mascarpone (Italian cream cheese)
2-3 TABLESPOONS Icing sugar
3 ripe figs or
4 Apricot halves (tin)
100 g Currant Jelly

Directions

1
Heat 150 g whipped cream. Crumble the chocolate and melt in it. Chill for at least 2 hours
2
Grease the springform pan (26 cm Ø). Mix fat, sugar and vanilla sugar until creamy. Stir in eggs one by one. Mix flour, baking powder and nuts. Stir in with the milk. Spread the dough into the form. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/ gas: level 2) for 25-30 minutes. Let cool off
3
Whip chocolate cream and liqueur until creamy. Beat 100 g cream, mascarpone and icing sugar until creamy. Spread on the cake. Spread the chocolate cream over it and if necessary pull it through with the cake comb. Chill for at least 1 hour.
4
Wash figs, cut into slices. Heat the jelly. Flip the figs over. Decorate the cake with the jelly.