Layered cake Baileys - II type

Submitted by enr on 07 May 2011
5 eggs
150 g sugar
150 g flour
1 tsp poppy seeds
1 and 1/2 cup Pastry cream
250 g feta cheese Mascarpone
100 g white chocolate
1 tbsp butter
5 tbsp liqueur Baileys
1/2 cup milk + 3 tbsp liqueur Baileys
2 vanilla
Layered cake Baileys - II type
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We prepare the base, beating the yolks of nice cream with sugar. Add the screened flour and poppy seeds and stir lightly. Add well beaten whites and slowly with a spoon stirring. Pour into a greased and floured cake pan with hinged walls (about 24 cm diameter) and bake at 180 degrees for about 30-35 minutes according to your oven. Then leave to cool and cut into two to get two the base. Breaks is white chocolate with the butter and 5 tbsp Baileys and melt in a water bath. Whipped cream on hard snow with vanilla and spoon by spoon add the mascarpone by gently stirring with a spoon. Finally add chocolate - if you think not sweet enough can add 2-3 tbsp icing sugar, I use sweetened cream. Making his syrup 1/2 cup milk and 3 tbsp Baileys, only slightly warm it up without a boil. Put first base, slightly syrupy and spread with half the cream. Put second base, syrup and smeared it on all sides with the remaining cream. Decorate optional. Maybe with fondant. * You can roast two separate the base instead of one, cut in two, just divide the mixture into two and bake for 10-12 minutes on the base.
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07 May 2011


true shedyovyr