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Baileys cake

updated

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Ingredients for 1 servings:

  • 125 g butter
  • 150 g ladyfingers
  • ½ bar of dark chocolate
  • 600 g double cream cheese
  • 300 g yogurt
  • 75 ml coffee, brewed
  • 75 ml Baileys Irish Cream
  • 3 sachets of gelatin – fix
  • 250 g raspberries
  • 75 g sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Baileys cake with a little coffee and raspberries

Crumble the sponge fingers and mix with the melted butter and grated chocolate. Press the dough firmly into a greased or lined springform pan. Combine the cheese, coffee, yogurt, and Baileys with a hand mixer, then stir in the gelatin fix. Continue mixing for 1 minute, then stir in the sugar. Spread the raspberries on the cake base and spread the cream on top. The cake should be refrigerated for at least three hours. You can decorate it with raspberries and coffee powder, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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