John Myers
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Baking: Bailey’s Buttercream Cake (shape 20)
The perfect baking: bailey’s buttercream cake (shape 20) recipe with a picture and simple step-by-step instructions.
The biscuit
- 3 piece Eggs
- 100 g Powdered sugar
- 3 tablespoon Lukewarm water
- 50 g Ground hazelnuts
- 50 g Spelled flour type 630
- 1 pinch Salt
- 1 teaspoon Baking powder
The buttercream
- 250 g Butter
- 50 g Powdered sugar
- 1 packet Cream pudding powder
- 500 ml Milk
- 2 tablespoon Sugar
- 75 ml Baileys
…also
- Fat and crumbs for the mold
- 4 tablespoon Currant jelly, red *
- 100 g Marzipan raw mass
- 4 drops Food coloring red
- 1 tablespoon Powdered sugar
- 2 tablespoon Chocolate sprinkles
- Sugar pearls
The biscuit
- Separate the eggs and beat the egg whites with a pinch of salt until stiff.
- Mix the egg yolk with the powdered sugar and water with the hand mixer until a pale yellow thick mass is formed. Carefully fold in the flour, nuts, baking powder and egg whites with a whisk (please do not use a mixer).
- Pour the dough into a springform pan that has only been greased and crumbled on the bottom and bake in the oven at 175 ° C (do not preheat) for about 20 minutes. (Toothpick sample) Remove from the mold after removing and let cool down completely. Then divide diagonally into three floors.
The buttercream
- The most important thing here is that all ingredients are at room temperature. Cook the pudding with milk and sugar according to the instructions. Cover this with cling film that is in contact with the pudding. This avoids annoying skin formation. Let cool down.
- Mix the butter, which is at room temperature, with the icing sugar until frothy. This will prevent the buttercream from becoming gritty.
- As soon as the pudding has cooled to room temperature, stir it with the Bailey’s. This mass is now added spoon by spoon to the whipped butter and carefully stirred.
The finish
- Place one of the three bases on a cake plate and brush with half of the currant jelly. Then spread about a third of the buttercream on top. Cover with the second floor and do the same with it. Put on the third base and cover the cake with the rest of the cream.
- Knead the marzipan with the food coloring and a tablespoon of powdered sugar until you have a uniform color. Roll this out between two layers of cling film and unplug hearts in two sizes.
- Decorate the edge of the cake with the big hearts. Sprinkle a narrow strip of chocolate sprinkles on the top edge of the cake, place a rose in the middle using a template (see picture) and place the small hearts around it. Decorate the spaces between the small hearts with sugar balls.
- Note 10: In general, the amount of buttercream is enough for a cake with a diameter of 26 cm. For my husband, however, the dough: cream ratio is not satisfactory.
- * Link to supply: Classic currant jelly
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