Bailey's Cream Slices

Ingredients for 1 servings:

• 4 eggs
• 150 g sugar
• 75 g flour, smooth
• 75 g cornstarch
• 5 tbsp cocoa
• 1 tsp baking powder
• 125 ml Baileys Irish Cream
• 250 g mascarpone
• 2 packets of vanilla sugar
• 250 g whipped cream
• 1 package of cream stiffener

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

fluffy, creamy, makes about 12 slices

Separate the eggs, beat the egg whites with 4 tablespoons of water until stiff, sifting in the sugar as they go. Stir in the egg yolks one at a time. Mix the flour with the cornstarch, 3 tablespoons of cocoa, and baking powder, sift, and fold in. Spread the batter on a baking sheet lined with baking paper and bake in a preheated oven at 200°C for about 10 minutes. Turn the sponge cake out onto a tea towel dusted with sugar, remove the paper, and let it cool. Drizzle the sponge cake with 75 ml of liqueur. Mix the mascarpone with the vanilla sugar and 50 ml of liqueur. Whip the cream with the cream stabilizer until stiff and fold into the mascarpone cream. Cut the sponge cake into thirds along the long side and spread one strip with one-third of the cream. Place the other strips on top and spread each with cream. Chill for at least 2 hours. Dust with cocoa and cut into 12 pieces, and garnish as desired.