Nut Baileys Cake

Ingredients for 1 servings:

• 250 ml sunflower oil
• 125 ml Baileys Irish Cream
• 5 m.-sized eggs
• 250 g powdered sugar
• 100 g cornstarch
• 150 g flour, type 405
• 1 packet of baking powder
• 200 g chocolate sprinkles
• 100 g hazelnuts, ground
• 100 ml water, hot
• 1 bag of instant coffee powder (cappuccino powder)

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

super light and juicy, even after days!

Dissolve the cappuccino powder in the 100 ml of water and let it cool. Crack the eggs into a mixing bowl and sift the icing sugar over them. Then beat the eggs and sugar with a hand mixer for 7 minutes. Then slowly add the oil and Baileys to the egg mixture while continuing to beat. Mix the flour and cornstarch, add the baking powder and mix. Then alternately stir in the flour, cornstarch and baking powder mixture and the cooled cappuccino. Finally, stir in the ground hazelnuts first, then the chocolate sprinkles. Pour the mixture into a bundt cake pan or, if you don’t have one, into a springform pan. Bake at 180°C for approx. 50 minutes. Very important: Be sure to place a piece of baking paper on the cake after at most half an hour of baking, otherwise the cake will overcook.