Baileys Marzipan Sheet Cake
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 175 grams sugar
- 2 packs vanilla sugar
- 3 egg (s)
- 200 ml Baileys Irish Cream
- 200 ml oil
- some Milk
- 200 g flour
- 50 g cornstarch
- 1 packet baking powder
- 100 g hazelnuts, round
- 75 g marzipan
- some powdered sugar
- some chocolate or couverture
- Grease for the tin
Print Recipe
Pin Recipe Instructions
- Mix the eggs, sugar and vanilla sugar with the whisk of the hand mixer on the highest setting for 1 minute until foamy. Stir in the oil. Mix the flour with the cornstarch and baking powder, sift and stir in portions on a medium heat. Divide the part into 2/3 and 1/3.
- Stir into the 2/3 batter of Bailey`s. Add the ground hazelnuts and stir in as well. Stir the marzipan mixture into the 1/3 batter, add a little milk if necessary.
- Grease the oven`s drip pan well and preheat the oven to 190 degrees bottom / top heat. Spread the Baileys mixture on the drip pan. Spread the marzipan mixture over it. Do not stir in. Bake in the oven for 20-25 minutes.
- Then let cool down a little in the drip pan. Dust with powdered sugar and decorate with melted chocolate or couverture. Cut into pieces on the baking sheet.
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