Baileys cake

Ingredients for 1 servings:

• 130 g sugar
• 3 eggs
• 70 ml water, lukewarm
• 60 ml oil
• 100 g flour
• 1 bag of baking powder
• 1 tbsp cocoa powder (Kaba)
• 4 sheets of gelatin
• 125 ml Baileys Irish Cream
• 1 cup crème fraîche
• 50 g sugar
• 500 ml cream

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Separate the eggs and beat the egg whites until stiff peaks form; beat the sugar, egg yolks, and water until frothy. Slowly add the oil. Stir in the flour, baking powder, and cocoa powder. Carefully fold in the beaten egg whites. Pour the batter into a greased 26 cm cake tin and bake at 170°C for 20 to 30 minutes (everyone knows their own oven best!). Let the cake base cool and then enclose it in your cake ring. In the meantime, soak the gelatine for the Baileys cream in cold water. Mix the Baileys, crème fraîche, and sugar. Squeeze out the gelatine and dissolve it. Mix in a little Baileys cream and then stir into the remaining Baileys mixture. Whip the cream until stiff peaks form and stir into the Baileys cream. Spread the cream onto the cake base and leave to set in the refrigerator overnight. Decorate the cake with whipped cream and chocolate ornaments, if desired. Sprinkle with chocolate sprinkles or cocoa powder if desired.