John Myers
Ingredients for 1 servings:
- 125 g butter
- 100 g sugar and 4 tbsp extra
- 1 packet of vanilla sugar
- 3 eggs
- 2 eggs, separated
- 250 g wheat flour
- 2 tsp cocoa powder
- 3 tsp, leveled baking powder
- 100 g sugar
- 2 cups cream and 4 tbsp extra
- 1 pinch of salt
- 4 tbsp sugar
- 250 ml Baileys Irish Cream and 5 cl for the base
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
creamy treat
For the dough, beat the butter with a hand mixer on high until smooth. Gradually beat in 100g of sugar and vanilla sugar. Beat until the mixture is thickened. Beat in the eggs and egg yolks one after the other (beat each egg and egg yolk for about 1/2 minute). Sift the flour with the cocoa and baking powder, then mix in portions alternately with the 4 tablespoons of cream on medium speed. Pour the dough into a 26cm springform pan and smooth it out. Pre-bake the base for about 20 minutes at 180°C (top/bottom heat). Remove the springform pan from the oven and let it cool slightly on a wire rack. Beat the 2 egg whites with a hand mixer on high speed until stiff peaks form. The peaks should be stiff enough that a knife cut remains visible. Gradually beat in 4 tablespoons of sugar. Spread the beaten egg whites on the pre-baked base. Place the springform pan back in the oven and bake the base for about 15 minutes at 180 degrees Celsius. Allow the base to cool slightly, then remove from the pan and allow to cool. Then cut the base in half horizontally. For the Bailey’s cream, whip 2 cups of cream with a pinch of salt until stiff peaks form. It’s stiff enough when you can turn the cup of whipped cream upside down and nothing spills out. Now stir in the 4 tablespoons of sugar. Finally, stir 250 ml of Bailey’s into the cream. Drizzle the bottom layer with the 5 cl of Bailey’s. Spread the Bailey’s cream evenly over the cake, place the meringue base on top, and press down lightly. It’s best to chill the cake overnight. Remove from the springform pan, cut into 12 slices, and enjoy.
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