Cook the vanilla pudding with the milk and the Bailey`s according to the instructions. Pour the cooked pudding into a bowl, cover with foil to avoid skin and refrigerate until the pudding is firm. Remove from the refrigerator for further processing and allow to warm to room temperature.
For the buttercream, the pudding and butter must be at room temperature. Whip the soft butter with the powdered sugar until creamy and then add the pudding spoon by spoon.
For the chocolate buttercream:
Chop the chocolate. In a saucepan with the chopped chocolate, slowly heat the cream over medium heat until the chocolate has melted. Take the pan off the stove and stir in the butter. Chill and test when it has the consistency to be whipped. Then whip with the mixer.
For the dough:
Preheat the oven to 180 ° C fan oven.
For the batter, stir the softened butter with the sugar in a bowl until frothy. Beat the eggs one after the other and gradually stir into the butter until a smooth dough is formed.
Put the flour in a bowl and mix with the baking powder and a pinch of salt. Pour the mixture spoon by spoon into the batter and fold in. Then add the Bailey`s and stir everything in carefully until you get an even batter.
Grease and flour a 26 springform pan. Pour the dough into the mold, distribute it and smooth it out.
Bake in the preheated oven at 180 ° C on the second rack from the bottom for about 50 - 60 minutes until light brown.
After baking, let cool in the pan for about 10 minutes. Carefully remove the cake from the edge of the cake tin and place on a wire rack to cool.
Divide the cooled cake horizontally once or twice and spread the Bailey`s buttercream evenly on top. Assemble the cake, brush with the whipped chocolate buttercream and put in the fridge.
Tastes best when steeped in the refrigerator overnight.
Ingredients
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