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Tipsy Baileys Cake

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Ingredients for 16 servings:

  • 1 cake base (sponge cake), dark
  • 1 gelatine, ground, white
  • 350 ml Baileys Irish Cream
  • 4 cups of cream

Instructions

Working time approx. 40 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 40 minutes

Divide 1 dark sponge cake base into 3 layers. Allow 1 packet of white gelatine to swell according to the package instructions with 4 tablespoons of water and warm. Once everything has dissolved, gradually stir in 350 ml of Baileys (I sometimes use 500 ml). Remove from the heat and let cool briefly. Then stir in 4 cups of whipped cream. Place 1 layer on the cake board, place a cake ring around it, and add a little of the mixture, then the next layer, and so on. Finally, add the Baileys cream. I always leave some space around the ring so the edges also get the cream. Refrigerate for several hours. Then carefully remove the cake ring. Decorate as desired with brittle, chocolate shavings, etc.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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