Baileys cake. Sponge cake with Baileys liqueur and white chocolate What you need to prepare

Sponge cake with Baileys liqueur and white chocolate

As a basis for this cake we will use Genoese sponge cake, very light and airy! After soaking it in liqueur and coffee, covering it with ganache from white chocolate, you will never forget this wonderful taste!

The biscuit, like a sponge, absorbs the impregnation and becomes “wet”, incredibly tender and fragrant! Decorate the cake with festive designs and enjoy it at the celebration with a group of friends. Children should not be allowed near this delicacy!

Ingredients:

Biscuit:
Chicken eggs 6 pcs
Sugar 170 gr
Wheat flour 130 gr
Butter 80 gr

White chocolate ganache:
White chocolate 300 gr
Cream 150 ml

Impregnation of the cake:
Baileys liqueur 400 ml
Instant coffee 50 gr

Decoration:
Confectionery mastic 200 gr
Black chocolate 30 gr

Preparation:
We will need: Genoese sponge cake, ready and “rested” for about 10 hours, homemade Baileys liqueur, white and dark chocolate, cream, instant coffee, mastic.

Chop white chocolate.

Bring the cream to a boil. Remove the pan from the heat and add the chocolate to the cream.

Stir until the chocolate dissolves. It is better to use an immersion blender until you get the consistency of condensed milk.

Pour the cream into a bowl and cover it tightly with cling film to prevent a crust from forming. Place the cream in the refrigerator for at least 3 hours (can be left overnight or for several days).

Cut the biscuit into 3 smooth crust. I use special thread for biscuits.

Let's prepare the impregnation: mix 50 ml of Baileys liqueur with 50 ml of hot instant coffee.

Using a silicone brush, brush the bottom cake with liquid impregnation.

Cover the bottom layer with the set white chocolate ganache.

Cut the second cake into even squares.

Pour Baileys liqueur into a wide bowl and, soaking each square in it in turn, lay out the middle layer of the cake.

The biscuit is like a sponge. Do not keep it in the liqueur for a long time so that it does not become too soggy. Spread the white chocolate ganache over the layered squares.

Brush the last cake layer with the liqueur-coffee mixture.

Place the last third cake layer with the soaked side on top of the cake.

Generously brush the sides and top of the cake with white chocolate ganache.

On a work surface sprinkled with powdered sugar, roll out the mastic into a thin layer.

Carefully cover the cake with fondant.

Draw patterns with melted dark chocolate and chill in the refrigerator for several hours. Before serving, remove the cake from the refrigerator for about 30 minutes.

Cake with whipped cream and Baileys liqueur made of almond sponge cake, richly soaked in liqueur and covered with a thick layer of cream with a clearly noticeable taste of Baileys. The liqueur present in it creates not only a festive piquant shade, but also a truly uplifting mood. A sufficient alcohol content in it affects both the taste and the cheerfulness of your guests. Have a good time!

Cooking steps:

4) Mix almonds, chocolate and baking powder and combine with the prepared mixture. Mix.

Ingredients:

: 100 gr. grated chocolate, 5 eggs, 80 gr. soft butter, 100 gr. sugar, 2 tbsp. rum, 40 ml. Baileys liqueur, 200 gr. grated or chopped almonds, 1 tsp. baking powder.

Cream: 400 ml. liquid cream with a fat content of at least 25%, 2 packs of cream thickener or sour cream, 2 packs of vanilla sugar, 6 tbsp. Baileys liqueur.

Impregnation: 7 tbsp. l. Baileys.

Decoration: 6 tbsp. Baileys liqueur, chocolate leaves or shavings or cocoa.

I baked this cake at the beginning of the month on the occasion of my departure. I treated them to close relatives who gathered at the same table and had a great time that evening, I remember it now. But I only got to show it to you today, but I hope that the theme of cakes is always relevant to you and you decide to make this chocolate beauty.

I collected the recipe from the world bit by bit, changing the proportions, changing the ingredients and the method of preparing the cakes. I’ll tell you about everything, including the cream, which is known to many, I think, and whose name is on everyone’s lips. Overall, the process did not take very much time. I spent the whole day on the cake, but with breaks, of course. But this is the case with all cakes, I must tell you. The cakes always need to sit so that they can be easily cut, if necessary, the cream also needs to sit so that you can easily decorate the cakes with it. Then the cake needs to rest and only after all this can it be served. In general, the whole process is lengthy, but you definitely won’t have to hang around in the kitchen all the time, so there’s nothing to be afraid of here :) The result will live up to your expectations.

Let's start with the cream. I don’t know how Charlotte cream appeared, I have never read about its origin, but there is only one principle for preparing it. The cream is prepared without flour, it contains only butter, eggs and milk. It is clear that for sweetness we need to add sugar and vanilla, and if the cream is chocolate, then we will need cocoa. It also makes sense (and always!) to add some alcohol. You can add cognac if your cake is soaked in cognac, for example, or prepared with dried fruits. You can try adding rum, but in our case it’s the wonderful Baileys liqueur, a huge bottle of which haunted me for a long time, and which I’m gradually incorporating into different products.

The alcohol in the cream is needed to overcome the eggy taste of the cream. You may not find the cream to be that way, of course, but many people immediately feel the taste of eggs. If this doesn’t bother you, you don’t have to add anything, but I wouldn’t miss this chance and would definitely add a couple of tablespoons of something aromatic to the cream :)

The cream itself is custard, but without flour. In custard, the proportion is simple, there is an equal amount of everything. I think the proportions for the Charlotte cream are also determined, but I don’t know them accurately enough to measure everything down to the gram. I went to Irina Chadeeva’s blog and found her recipe for making the cream. When I began to read and study other sources, I realized that the principle is the same everywhere, and the amount of ingredients varies with a difference of 10 grams, no more.

When the cream has cooled, stood and infused, you can decorate the cake with it. The cream is easy to work with, but I didn’t want to draw roses with it, although the amount was enough for the cake that you see in the photographs.

The cake itself is 20 cm in diameter, with two layers, which you can divide into two more if you wish. I didn’t experiment with this because I wouldn’t say that the cakes were too thick, but they still rose well. I don’t want to talk too much about preparing the cakes, because everything is very easy and simple. We also add liqueur to them to enhance the taste. Don’t be alarmed by the fact that there is so much alcohol in the cake, believe me, you won’t smell it, there is no smell of alcohol, just a pleasant taste of Irish cream :)

I think questions may arise regarding the preparation of the cream, but don’t hesitate to ask. Please read the recipe card carefully first because I tried to describe the whole process in detail so that you have no doubts.

The decoration was a simple ganache of heavy cream and chocolate. And also chocolate chips. For ganache, the cream must be fat, at least 33%, so the question of whether you can use any other kind, I think, disappears by itself. You often ask, so I’ll clarify. In order for the ganache to harden and be able to be applied to the cake in the future, you need heavy cream and chocolate, which should be about half as much as cream. And don't overcook the cream. As soon as they start to boil, the first bubbles appear on the surface, immediately remove from the stove.

Baileys cake

The recipe is from the Internet and it has been with me for 7 (!) years. And now his finest hour has come - I prepared this cake for my Anniversary.

Help yourself! Dedicated to Baileys liqueur lovers!!!

eggs - 5 pcs.

Sugar - 200 g

Flour - 100 g

Corn starch - 50 g

Cocoa - 50 g (I took 30 g)

Baking powder - 1 tsp

Vanilla sugar - 1 p.

Salt - a pinch

To soak the cakes:

6 tbsp chilled strong coffee

6 tbsp Baileys liqueur

cream cheese – 250 g

Vanilla sugar - 2 p.

Baileys liqueur - 4 tbsp

Cream 38% – 250 ml

Powdered sugar - 1.5-2 tbsp (or to taste)

Strawberries or any fruit - optional.

Divide the eggs into whites and yolks.

Beat the whites with a pinch of salt and add 100 g of sugar. Beat.

Beat the yolks with 100 g of sugar and vanilla sugar until the sugar dissolves.

Gently mix the yolk mass into the whipped whites at low mixer speed.

Sift flour with starch, baking powder and cocoa. Stir and fold into the egg mixture.

Pour the dough into a springform pan lined with baking paper, diam. 26 cm and bake in a preheated oven at 180 C for 30 minutes. or until dry stick.

The biscuit turned out to be 6 cm high

Let the sponge cake stand for a day, then cut into 3 layers.

Prepare the cream.

Mix cream cheese with vanilla sugar and liqueur.

Whip the cream and add cream cheese to it. Lightly beat until smooth.

Soak the cakes in syrup and spread with cream.

I also cut the strawberries into slices and placed them between the cake layers.

Cover the top and sides of the cake with cream and decorate as desired.

I sprinkled cocoa.

The cake turned out very tasty, chocolate and liqueur.

This cake somehow came out on its own =) I had some Baileys liqueur left and needed to use it somewhere. And in my opinion, creamy taste liqueur goes well with chocolate biscuit. This is how it turned out tender and with a hint of Baileys.

What is needed for cooking

• Split mold with a diameter of 20-22 cm;
• Foil or baking paper;
• Mixer;
• Wide bowl for kneading dough and filling;
• Whisk for preparing the filling (even a fork will do);
• Scales or glass for measuring (I have 200 ml.).

Dough

• 4 things. chicken eggs, category C1 (~200 g);
• 1 egg white, category C1 (~30 gr.);
• 170 gr. sugar (~ 1 glass);
• 110 ml. clean water;
• 70 ml. vegetable oil;
• 150 gr. wheat flour (~1.4 cups);
• Salt (slightly less than half a teaspoon);
• 2 teaspoons baking powder:
• 10 gr. cocoa powder.

Cream

• 600-650 gr. sour cream, fat content not less than 20%;
• 100-120 gr. sugar (~0.8 - 1 glass).

Impregnation

• 100 ml. Baileys liqueur (the amount can be reduced or increased to taste).

Cooking process

• First, set the oven to preheat at 180 degrees. Next, let's start preparing biscuit dough for chocolate cake with sour cream. Separate the whites from the yolks. This must be done very carefully so that the yolks do not get into the whites. Otherwise, the whites simply won’t beat. Set the yolks aside for now and start preparing the whites. Place them in a dry bowl (the whisks should also be dry), add salt and beat. We start at low speed first, gradually increasing it. When a good foam appears, add sugar (half of the amount in the recipe) and continue beating the whites until stiff peaks form. You can check the readiness of the whites by turning the bowl with the whipped mixture upside down. If the mass does not move and remains in place, the proteins are ready. Place the whipped mixture in the refrigerator.

• Next, let's move on to the second part of the biscuit dough. Take all the dry ingredients (flour, the remaining half of the sugar, baking powder and cocoa powder) and mix them well. In a separate bowl, mix the liquid parts (yolks, water and oil) and pour it into the previously prepared dry mass. Mix everything with a whisk until smooth. Then we take the whipped whites out of the refrigerator and add them to the yolk mixture. It is better to add proteins not all at once, but gradually, in several stages. And in order for the mass not to lose its airiness, it is better to mix the whites with a spatula rather than a whisk and do this with smooth movements from top to bottom.

• The next step is preparing the baking dish. Place baking paper or foil on the bottom of the mold and press the mold ring over the bottom. This will make it easier to remove the biscuit from the mold later on. There is no need to lubricate the sides with anything, because... It is on them that the dough will “cling” and rise well. Next, transfer the dough into the mold and level it. To prevent a “bump” from forming in the middle of the sponge cake during baking, before putting the dough in the oven, turn the pan directly on the table several times clockwise. You just need to do this not hard, but lightly. This will allow the dough to spread throughout the pan and bake more evenly. Place the dough in the oven for 50 minutes - 1 hour 10 minutes. Everyone has their own oven, so watch and check the sponge cake with a wooden stick, it should come out of the sponge cake dry.

  Preparing the cream

• If your sour cream is thick, then you can skip this step. And if the consistency is liquid, it is better to strain the sour cream. To do this, you need to pour the sour cream into a clean cotton cloth, tie it tightly and hang it in the refrigerator over a plate. This is where the liquid will flow. It is better to leave this structure for several hours so that as much liquid as possible can be filtered out.

• If you skipped this process, you can start preparing the cream when the sponge cake is baked and cooled.

• When the biscuit is ready, let it cool a little in the mold, and then carefully remove it from there. Be sure to run a sharp knife around the edges of the pan before removing the cake. This will help avoid problems with removing it from the mold. After taking out the biscuit, leave it to cool completely. If possible, it is better to place the biscuit on a wire rack to prevent moisture from accumulating underneath. It is recommended to leave the biscuit to cool for 5-6 hours, but this happens very rarely, because... I want to eat it quickly =)

• Before collecting our chocolate cake with sour cream - prepare the cream itself. Take sour cream (strained or straight from the jar) and add sugar to it. The recipe indicates the approximate amount of sugar, because... Everyone loves different sweets. And then beat the sour cream with a mixer until smooth (you can just use a whisk). It is important that the sugar is completely dissolved.

  Assembling the cake

• Let's start assembling the cake. The cakes must be divided into 3 equal parts. This can be done using a long sharp knife or armed with a special fishing line for separating the cakes. Place the first cake on a plate and soak it with liqueur (I use a brush for this, but you can do it simply with a spoon). Next, spread a layer of cream and cover with the second cake layer. We do the same with the second cake. We soak the third cake layer not from the top, but from the side that we place on the layer of cream (i.e., the upper part of the third cake layer remains dry). When the cake is assembled, coat it with the remaining cream. If possible, it is better to first divide the cream into 3 parts: two for layering the cake layers, and one for covering the top of the cake. Next, put the cake in the refrigerator for at least 2 hours so that it is well soaked.

• Brew tea or coffee and enjoy =)

On a note

• You can come up with absolutely any decoration for a chocolate cake with sour cream. You can simply sprinkle cocoa and add your favorite fruits and berries. You can also top the cake with chocolate ganache or chocolate fudge. Cake decoration is a huge field for imagination. By the way, on my website there is interesting option.

• The cakes turn out to be very tender, and the sour cream soaks the sponge cake perfectly, so you don’t have to use soaking. But still, I would advise, in this case, to add some additional creamy note. And if this is a cake for children or you for some reason do not want to add alcohol, then you can soak it in berry or fruit syrup.

• Sour cream can also be replaced, for example, with whipped cream. But, of course, this will no longer be chocolate cake with sour cream, but a completely different delicious dessert =)

It turns out very delicate cake with creamy chocolate flavor. If you like this combination, then you will definitely like this cake.

If this recipe turned out to be useful to you, then I will be glad if you leave your feedback about what you did =)