Baileys Nougat Cake

Ingredients for 1 servings:

• 150 g biscuit(s) (butter biscuits)
• 150 g butter
• 800 g cream, sweet
• 2 packets of vanilla sugar
• 40 g sugar
• 200 ml milk
• 150 ml Baileys Irish Cream
• 250 g chocolate (nougat chocolate)
• 1 ½ packs of white gelatin powder
• Fat for the mold

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

without baking

Place the biscuits in a freezer bag and crush them with a rolling pin. Melt the butter and mix well with the biscuit crumbs. Place a cake ring, lightly greased with oil, on a 26 cm springform pan lined with baking paper and press the crumb mixture firmly into the base. Let it set in the refrigerator. Allow the gelatin to swell with a little water. Whip the cream with vanilla sugar until stiff peaks form and pour half of it into another bowl. Place the Bailey’s and sugar in a saucepan, add half of the swollen gelatin, and dissolve over low heat (do not let it boil!). Using a mixer, stir the Bailey’s gelatin into one half of the cream and set aside. Melt 200 g of nougat chocolate in a double boiler, then pour it into the other half of the cream and mix well. Pour the milk into a saucepan, add the other half of the swollen gelatin, and dissolve over low heat (do not boil). Add it to the chocolate cream and mix well. Pour a little more than half of the Bailey’s cream into the prepared springform pan, then add all of the nougat cream, followed by the rest of the Bailey’s cream. Place the cake in the refrigerator and let it chill, ideally overnight. Then remove the cake ring and place the cake on a serving platter. Cut 50g of nougat chocolate into thin strips and decorate the cake with them.