Whiskey Cream Slices

Name: Whiskey Cream Slices
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 4 Eggs (size M); 150 g Sugar; 75 g Flour; 75 g Cornstarch; 4-5 Tbsp Cocoa powder; 1 TEASPOON Baking Powder; 125 ml Irish whiskey cream liqueur; 250 g Mascarpone; 2 packages Vanillin sugar; 250 g Whipped cream; 1 package Cream stabiliser; 30 g Chocolate mocha beans; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

4 Eggs (size M)
150 g Sugar
75 g Flour
75 g Cornstarch
4-5 Tbsp Cocoa powder
1 TEASPOON Baking Powder
125 ml Irish whiskey cream liqueur
250 g Mascarpone
2 packages Vanillin sugar
250 g Whipped cream
1 package Cream stabiliser
30 g Chocolate mocha beans
baking paper

Directions

1
Separating eggs. Beat the egg whites and 4 tbsp. water until stiff, adding sugar. Stir in the egg yolks one by one. Mix flour, starch, 2-3 tablespoons cocoa and baking powder, sieve over the mixture and fold in. Put the sponge mixture on a baking tray (32 x 39 cm) covered with baking paper and smooth it down.
2
Bake in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for about 10 minutes. Turn out the sponge cake onto a cake rack. Peel off the paper and let the plate cool down. Sprinkle base with 75 ml liqueur. Stir mascarpone, vanilla sugar and 50 ml liqueur until smooth. Whip the cream until stiff, allow the cream setting agent to trickle in. Carefully fold the cream into the mascarpone. Cut the sponge cake straight, divide it into thirds from the long side (approx. 12 x 30 cm). Cover one third with a baking frame. Put 1/3 of the mixture on top and smooth it down. Place the second cake base on top and spread with another third of cream.
3
Carefully fold the cream into the mascarpone. Cut the sponge cake straight, divide it into thirds from the long side (approx. 12 x 30 cm). Cover one third with a baking frame. Put 1/3 of the mixture on top and smooth it down. Place the second cake base on top and spread with another third of cream. Place the third cake layer on top and spread with the remaining cream. Chill for at least 2 hours and leave to soak. Remove the baking frame. Cut the cake into about 12 pieces (approx. 5 x 6 cm). Cover cake with a template and dust with remaining cocoa. Decorate with chocolate mocha beans
4
Place the third cake layer on top and spread with the remaining cream. Chill for at least 2 hours and leave to soak. Remove the baking frame. Cut the cake into about 12 pieces (approx. 5 x 6 cm). Cover cake with a template and dust with remaining cocoa. Decorate with chocolate mocha beans
5
waiting time 3 hours