1 dark biscuit base, divide into 3 bases. 1 packet of gelatine, white according to the instructions on the package, allow to swell with 4 tablespoons of water and warm up. When everything has dissolved, gradually stir in 350 ml of Baileys (sometimes 500 ml for me).
Remove from heat and let cool down briefly. Then stir in 4 cups of whipped cream. Place 1 base on the cake cardboard, put a cake ring around it and put some mixture on top, next base, etc. Lastly, bailey cream. I always leave some leeway with the ring so that the edge gets cream. Place in the refrigerator for several hours. Then carefully remove the cake ring. Decorate according to your mood with brittle, chocolate shavings, etc.
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