Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 5 egg (s)
- 70 grams sugar
- 3 packs vanilla sugar
- 50 g cornstarch
- 75 g flour
- 1 packet baking powder
- 3 tablespoon baking cocoa
- 6 tablespoon espresso, colder
- 10 tablespoon Baileys Irish Cream
- 300 g mascarpone
- 1 pack cream stabilizer
- 250 ml cream
- possibly mocha beans (chocolate decoration)
Print Recipe
Pin Recipe Instructions
- Preheat oven to 175 degrees. Separate the eggs and beat the egg whites until stiff. Beat the egg yolks with sugar and 1 packet of vanilla sugar until creamy. Pile the egg whites on top. Sieve cornstarch, flour, baking powder and 1 tablespoon cocoa over the top. Mix everything together. Bake the mixture on a baking sheet lined with baking paper on the middle rail for approx. 15 minutes. Turn over, after cooling, divide into 3 rectangles. Place a square baking frame around one of the three shelves.
- Mix the espresso with 6 tablespoon Bailey`s and sprinkle all 3 bases with it. Mix the mascarpone, 2 sachets of vanilla sugar and 4 tablespoons of Bailey`s until smooth.
- Dissolve the cream stiffener in the cream, beat until stiff and fold into the mascarpone. Spread 1/3 of the cream on each base. Place all bases on top of each other and cool the cake for at least 60 minutes.
- Cut the well-chilled cake into 10 slices. Strain the remaining 2 - 3 tablespoons of cocoa powder through a sieve and dust. Garnish with mocha beans.
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