B 52 cake

Ingredients for 1 servings:

• 4 m.-sized eggs
• 100 g powdered sugar
• 100 g oil, neutral
• 100 ml espresso, very strong
• 100 g sugar, fine
• 1 pinch of salt
• 1 tsp, heaped vanilla sugar, real
• 250 g flour
• 2 tbsp whiskey
• 250 ml Baileys Irish Cream
• 300 g QimiQ or cream cheese or mascarpone
• 4 sheets of gelatin, maybe 2 more sheets
• Water for soaking
• possibly sugar for sweetening
• 400 ml whipped cream, whipped until stiff
• 100 ml orange juice
• 100 ml Grand Marnier
• ½ pack of clear cake glaze (cake jelly)
• Fat for the mold
• Flour for the mold

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 14 hours

For the base, separate the eggs. Beat the egg yolks with oil, vanilla sugar, whiskey, and powdered sugar until very frothy. Beat in the espresso (cold!) drop by drop. Beat the egg whites with the sugar until frothy, then fold into the egg yolk mixture along with the flour. Pour into a greased and floured 28 cm springform pan. Bake at 170°C (top/bottom heat) for approx. 50-60 minutes (use a skewer to test if it’s cooked through!). Remove from the pan immediately and let cool. For the cream, soak 4 sheets of gelatine in cold water, dissolve with a few tablespoons of Bailey’s, and mix until smooth. Mix with the remaining Bailey’s and the dissolved gelatine until smooth, adding more sugar to taste. When the mixture begins to set, fold in the whipped cream. Place the cake base back in the tin (line it with cling film), spread the cream on top, smooth it out, and let it set in the refrigerator, ideally overnight. Then remove the cake from the tin (first loosen the edge with a knife dipped in hot water), smooth the edge (hot water!). Prepare a glaze from orange juice, a little sugar if desired, and 1/2 a sachet of cake jelly according to the package instructions. Fold in 70 ml of Grand Marnier and pour the glaze over the cake in lines or stripes. Immediately before serving, pour the remaining Grand Marnier (2 tablespoons) over the cake and light it with a long lighter.