Baileys cake

Ingredients for 1 servings:

• 4 eggs
• 2 packets of vanilla sugar
• 100 g flour
• 1 tsp baking powder
• 150 g hazelnuts, ground
• 50 g chocolate (dark), grated
• 1 pack of white, ground gelatin
• 4 tbsp water, cold
• 600 ml whipped cream
• 200 ml Baileys Irish Cream
• 20 g sugar
• 50 g hazelnuts, chopped
• 150 g sugar

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Beat the 4 eggs with a hand mixer fitted with a whisk on high speed for 1 minute until frothy. Mix the 150g sugar with 1 sachet of vanilla sugar, add over 1 minute and then beat for about 2 minutes more. Mix the flour and baking powder, sift half of it onto the egg mixture and mix briefly on the lowest speed. Mix in the rest of the flour mixture in the same way. Fold in the ground hazelnuts and grated chocolate. Pour the batter into a 26cm springform pan lined with baking paper. Immediately place the pan on a rack in the oven and bake in a preheated oven at 180°C for about 35 minutes. Remove the base from the pan and turn out onto a wire rack. Peel off the baking paper and allow the base to cool. Then cut the base in half horizontally twice. For the filling, mix the gelatine with 4 tablespoons of cold water in a small saucepan and let it stand for about 10 minutes to swell. Heat gently while stirring until dissolved. Mix in half of the Baileys. Whip the cream with 20g of sugar and vanilla sugar until stiff peaks form and fold into the gelatin mixture. Spread 1/3 of the cream on the bottom layer and cover with the middle layer. Soak this with the remaining liqueur, spread with another third of the cream, and cover with the top layer. Spread the remaining cream over the cake edges and top with the cake. Sprinkle the cake edges with the chopped hazelnuts and garnish the top with them.