John Myers
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Baking: Bailey’s Cake, Second
The perfect baking: bailey’s cake, second recipe with a picture and simple step-by-step instructions.
The dough
- 200 g Rapeseed oil
- 100 g Milk chocolate
- 250 g Spelled flour type 630
- 200 g Raw cane sugar
- 4 piece Free range eggs
- 1 pinch Salt
- 1 packet Baking powder
- 100 ml Whiskey cream liqueur
The abundance
- 5 tablespoon Cherry jam
- 250 g Butter
- 200 g Powdered sugar
- 1 piece Organic egg yolks
- 50 ml Whiskey cream liqueur
…..also
- 1 piece Chocolate icing
- 50 g Almond flakes
- 10 g Sugar
- 1 tablespoon Sugar
The dough
- Crumble the chocolate into the oil – this is where Santa Claus was destined for – and heat the whole thing up slightly.
- Add the remaining ingredients and use the hand mixer to make a fairly liquid batter.
- Pour the dough into a greased and crumbled, rectangular springform pan (35 x 24) and bake the cake at approx. 175 degrees in a preheated oven with convection for about 30 minutes. (Toothpick sample)
- When the cake is completely cool, cut the cake in half.
The abundance
- Mix the room temperature butter with powdered sugar, egg yolk and liqueur. Spread this mixture on one half of the cake. Smear the other half with the jam and then fold together.
…..ausserdem
- Toast the almond flakes in butter and sugar. Cover the cake with a chocolate icing and sprinkle with the almonds.
- Chill the cake until serving.
- Tip 8: If you double the ingredients, you get a great sheet cake.
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