Baileys cream cake

Ingredients for 1 servings:

• 125 g margarine
• 100 g sugar
• 2 eggs
• 70 g flour
• 70 g cornstarch
• 1 tsp baking powder
• 150 g milk chocolate coating
• 75 ml Baileys Irish Cream
• 400 g cream
• 2 packs of cream stiffener
• 1 packet of vanilla sugar
• Cocoa powder
• Hazelnut brittle

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 1 hour

Preheat the oven to 150 degrees Celsius (convection oven). Grease and flour a 26 cm springform pan. For the batter, beat the margarine and sugar until light and fluffy. Gradually add the eggs and mix in. Mix the flour, cornstarch, and baking powder and gently mix in. Pour the batter into the prepared pan and bake in the preheated oven for about 30 minutes. Let cool completely on a wire rack. Melt the chocolate coating in a water bath. Spread the chocolate coating on the underside of the cake and let it dry, ideally overnight. The next day, turn the cake out chocolate-side down onto a cake plate. Pierce regularly with a wooden skewer and drizzle the liqueur over the cake so that the liquid seeps into the cake. Whip the cream with the cream stabilizer and vanilla sugar until stiff and spread evenly over the cake. Just before serving, decorate with cocoa powder and hazelnut brittle. You can also use any other liqueur.