Baileys Espresso Cream Slices

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Baking
Cuisine European
Servings (Default: 1)

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)
Baileys Espresso Cream Slices
Baileys Espresso Cream Slices

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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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