Baileys cake

Ingredients for 1 servings:

• 2 eggs
• 125 g sugar
• 125 g flour
• 60 ml oil
• 50 ml milk
• ½ packet of vanilla sugar
• ½ pack of baking powder
• 1 jar morello cherries
• 1 packet of vanilla pudding powder for cooking
• 500 g mascarpone
• 2 cups sour cream
• 130 g powdered sugar
• 200 ml Baileys Irish Cream
• 4 sheets of gelatin

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 25 minutes; Total time approx. 1 day 1 hour 10 minutes

Make a batter with the eggs, flour, sugar, vanilla sugar, oil, milk, flour, and baking powder. Line a springform pan with baking paper (clamp it in place) and brush the wheels with a little oil. Bake the batter at 170 degrees (fan oven) for 20-25 minutes. Then let it cool completely. Remove the base from the springform pan and place a cake ring around it. Pour 4 tablespoons of the morello cherries’ juice into a cup, briefly bring the rest to a boil with the cherries. Stir the vanilla pudding powder into the 4 tablespoons of juice and add to the boiling morello cherries. Let everything boil briefly, stirring, and then remove from the heat. Let the mixture cool for about 5 minutes and spread it evenly over the cake base using a pastry scraper. Then refrigerate for about 1 hour. Soak the gelatine in cold water. During this time, make a smooth mixture from the mascarpone, sour cream, and powdered sugar. Then add the Baileys and mix again. Squeeze out the gelatin and heat it in a saucepan. Add 1 tablespoon of the Baileys cream to the gelatin and mix well. Now stir the gelatin into the Baileys cream. Pour the cream onto the cooled cherry layer and spread it evenly. It’s best to refrigerate the cake overnight. For those in a hurry, chill it for at least 3 hours. Then, decorate the cake as desired. I simply used chocolate coffee beans and whipped cream.