Summary

Ingredients

• 6 egg (s)
• 250 g powdered suar
• 250 g butter
• 250 g flour
• 0.5 ½ pack baking powder
• 125 ml coffee (cold espresso)
• 125 ml Baileys Irish Cream
• 500 ml cream
• 2 packs cream stabilizer
• 1 packet vanilla sugar
• some Baileys Irish Cream and chocolate flakes to decorate
• Fat for the shape

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Instructions

1. Separate the eggs, beat the egg whites until stiff. Beat the butter and powdered sugar until frothy. Beat in egg yolks one by one. Fold in the egg whites. Mix flour and baking powder, sieve and fold in.
2. Spread the dough in a springform pan (26 cm Ø) greased on the bottom and bake in the preheated oven at 180 ° C for 35-45 minutes and allow to cool in the form.
3. Remove the cake from the mold and prick 20-25 times with a wooden spoon handle. Mix the coffee and Baileys and pour evenly into the cake holes. Whip the cream until stiff, pour in the cream setting agent and vanilla sugar. Wipe the cake with the cream with a tablespoon and decorate with Baileys and the chocolate rasps.