Baileys cake with peach jam

Ingredients for 1 servings:

• 3 eggs
• 200 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• 50 g cornstarch
• 2 tsp, leveled baking powder
• 13 sheets of white gelatin
• 1 can peach(s) (drained weight 480 g)
• 1 lemon(s), the juice
• 250 ml Baileys Irish Cream
• 300 g yogurt
• 800 ml cream
• 1 point cream stiffener (e.g. san-apart)

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

best Baileys cake

Preheat the oven to 180°C top/bottom heat (160°C fan-assisted). Beat the eggs with 150g sugar and vanilla sugar until frothy. Mix the flour, cornstarch and baking powder. Then sift over the mixture and fold in. Pour the mixture into a 26cm springform pan lined with baking paper. Bake in the oven for approx. 30 minutes. Remove from the oven, turn out onto a wire rack and remove the paper. Allow the sponge to cool, cut a straight line across the top and then halve horizontally. Place the first sponge layer on a cake plate and place a cake ring around it. For the peach puree, soak 5 leaves of gelatine. Drain the peaches and set 2 halves aside. Purée the rest and heat in a saucepan with lemon juice. Dissolve the squeezed gelatine in the gelatine. For the first cream layer, soak 4 leaves of gelatine. Gently warm 100 ml of Baileys with 25 g of sugar to prevent the liqueur from curdling. Squeeze out the gelatine and dissolve it in it. Stir in 150 g of yogurt. Whip 300 ml of cream until stiff, then fold in. Spread this cream on the first layer and freeze for 10 minutes. Carefully spread cold, but not yet set, peach puree over the cream layer, and freeze for another 10 minutes. Prepare the cream for the second layer using the same amounts as for the first layer. Then spread the cream over the puree, then place the second sponge cake on top. Let it set again in the refrigerator. Then remove the cake ring. To decorate, whip the cream with ‘san-apart’ until stiff, then cover the cake with 2/3 of it. Fill a piping bag with the remaining cream and pipe dots onto the cake. Fill a piping bag with Baileys and decorate the cake with lines. Cut the reserved fruit halves into wedges and garnish the cake with them. Notes: The original recipe calls for ‘san-apart,’ but you can of course substitute this with 1 packet of cream stiffener and 1 packet of vanilla sugar. The Baileys flavor is pleasant and subtle; you won’t feel completely tipsy after one slice (this is mainly due to the fact that the Baileys has been warmed beforehand, and most of the alcohol evaporates). If you prefer a stronger flavor, feel free to add a little more Baileys, but don’t forget to add more gelatin leaves. Overall, the cream is fluffy, meaning it’s easy to slice, but not rock-hard. The sponge cake is easy to make if you follow the recipe!