Baked Bailey`s Blubb
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the filling:
- 100 g caramel (dulce de leche)
- 30 ml Baileys Irish Cream
For the dough:
- 4 egg (s)
- 80 g suar
- 150 grams flour
- 100 g butter, melted
- 300 g caramel (dulce de leche)
- 180 ml Baileys Irish Cream
- 1 pinch (s) salt
- Fat for the glasses
Print Recipe
Pin Recipe Instructions
- Either buy Dulce de Leche ready-made or prepare it yourself. Preheat the oven to 220 ° C. Grease the twist-off glasses with a capacity of approx. 125 ml.
- For the filling or the core, mix the specified portions of Dulce de Leche and Bailey`s well and set aside.
- For the dough, beat the eggs with the sugar until frothy. Mix in the flour, butter and salt. Add the indicated portions of Dulce de Leche and Bailey`s and stir to a smooth batter.
- Fill the glasses about halfway with the batter and bake for 6 minutes at 220 ° C. Take out of the oven and place a teaspoon of the set aside Bailey`s mixture in the middle. Bake for another 2 minutes at 220 ° C. Take out of the oven and close the jars immediately. Put in a cool place.
- The cakes taste warm or cold.
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