Baileys – strawberry cake à la Euka

Ingredients for 1 servings:

• 200 ml cream
• 50 g butter
• 175 g white chocolate
• 50 ml Baileys Irish Cream
• 500 g mascarpone
• 1 lemon(s), juice
• 25 g sugar
• 250 g strawberries
• 3 eggs
• 150 g sugar
• 1 packet of vanilla sugar
• 40 g cornstarch
• 2 tsp, heaped baking powder
• 125 g flour
• 3 tsp cocoa powder
• Baileys Irish Cream
• Strawberries for garnish

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

an original creation

Heat the cream with butter and chocolate and mix everything well. Pour into a tall measuring jug and chill. Once the cream has cooled slightly, stir in the Baileys and let the cream cool completely overnight. Mix the mascarpone with the lemon juice and sugar and carefully fold in the chopped strawberries. Also chill. Bake the sponge cake the next day. Line a springform pan with baking paper and grease and flour the frame. Preheat the oven to 180°C. In a bowl, beat 3 eggs with the sugar and vanilla sugar on high for about 5 minutes until frothy and creamy. Mix the flour, baking powder and cornstarch and sift into the cream mixture. Stir in on the lowest speed. Then take about 1/3 of the batter and mix with the cocoa powder. Now pour both batters into the springform pan. Either marble it a little or add the light batter in two parts and the cocoa batter in between (light-dark-light). Bake for about 25 minutes, then remove from the oven, loosen the edges and let cool slightly. If the base sinks slightly in the middle, simply tip the sponge cake onto a plate. When the base is still slightly warm, peel off the baking paper. Cut the base in half. Set the top part aside. Drizzle the bottom layer with a little Baileys, then spread the mascarpone and strawberry cream on the base and cover with the second layer. Drizzle the top with Baileys as well. Take the ganache out of the fridge and beat it with a hand mixer until creamy. Spread some of the ganache on the top and around the edge. Put the rest in a piping bag fitted with a star nozzle and decorate the cake with puffs. Then halve or quarter the strawberries and garnish the cake with them.