Baileys Mascarpone Cake

Ingredients for 1 servings:

• 100 g butter
• 150 g flour
• 50 g sugar
• 4 eggs
• 160 g flour
• 160 g sugar
• 1 tsp, heaped baking powder
• 2 tsp cocoa powder
• 160 ml Baileys Irish Cream or similar cream liqueur
• 60 g powdered sugar
• 6 sheets of white gelatin
• 250 g mascarpone
• 250 g quark
• 300 g cream
• 2 packets of vanilla sugar (Bourbon vanilla)
• 200 g cream
• 1 pack of cream stiffener
• 1 packet of vanilla sugar (bourbon vanilla)
• 14 pieces of chocolate decoration (e.g. Giotto balls, chocolate leaves, etc.)
• 2 tbsp jelly (blackcurrant) for the biscuit base
• 50 g chocolate, chopped, if needed
• 4 tbsp water, hot, for the sponge cake base
• Flour for the work surface

Instructions

Working time approx. 1 hour 20 minutes; Rest time approx. 4 hours; Total time approx. 5 hours 20 minutes

clever cream cake with alcohol

Make a shortcrust pastry from flour, sugar, and butter and refrigerate. For the sponge base, beat the whole eggs with 4 tablespoons of hot water until thick and foamy. Gradually add the sugar and beat for another 4-5 minutes. Now mix the flour, baking powder, and cocoa powder. Sift over the egg mixture and carefully fold in with a whisk. Pour the batter into a 26cm springform pan. Bake in a preheated oven at 175°C – 180°C for approx. 35 to 45 minutes (depending on the oven). For the biscuit base, increase the oven temperature to 200°C. On a floured work surface, roll out the shortcrust pastry to the size of a springform pan (it’s best to cut out with the edge of the pan like a giant biscuit) and place in the pan. Prick the base several times with a fork and bake for approx. 10 minutes (until the edges start to brown slightly). Allow both bases to cool. Cut the sponge base in half once. Place a cake ring around the biscuit base. Spread with smooth, heated blackcurrant jelly and place one of the sponge cakes on top. For the Baileys cream, beat the mascarpone, quark, Baileys, vanilla sugar, and powdered sugar with a hand mixer until smooth (it’s best to taste for sweetness—use more or less powdered sugar if needed). Soak the gelatine in cold water for 5 minutes, then squeeze out the excess water and heat it in a small saucepan until it melts (but don’t let it get too hot!). Take 2 tablespoons of the mascarpone cream, stir it into the gelatine, and heat gently again until all the gelatine has dissolved. Then pour this mixture into the mascarpone cream, stirring constantly. Whisk the 300g of cream until stiff peaks form and fold it into the mascarpone cream with a whisk. Pour the cream onto the sponge base and spread it evenly. Place the second layer on top, press down gently, and refrigerate for at least 4 hours—ideally overnight. To finish, whip the remaining cream with vanilla sugar and cream stiffener until stiff. Cover the cake with this. Divide into 14 pieces, pipe tufts onto each one, and decorate as desired, e.g., with Giotto balls, chocolate shavings, or similar. Tip for that special wow factor: Fill only half of the Baileys cream and smooth it down. Sprinkle a layer of coarsely chopped dark chocolate on top, then fill with the second half and carefully smooth it down. This creates a thin, crisp chocolate layer that looks very decorative and goes very well with the cream.