Spoon cake with Baileys

AUTHOR
Kate Willis
DIFFICULTY
very easy
RATING
4 5
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 6 Eggs (size M)
  • 250 g Icing sugar
  • 250 g soft butter or margarine
  • 250 g Flour
  • 1/2 package Baking Powder
  • 1/8 l strong, cold coffee
  • 1/8 l + 8-10 cucchiai di liquore alla crema di whisky
  • 500 g Whipped cream
  • 2 packages Cream stabiliser
  • 50 g Sugar
  • 25 g Dark chocolate coating
  • 7-10 Tbsp Fat and breadcrumbs

Directions

  1. 1

    Separate eggs. Beat the egg whites until stiff, adding 150 g icing sugar. Mix the fat and 100 g icing sugar until creamy. Stir in the egg yolks one by one. Mix flour and baking powder and fold in. Fill the dough into a greased springform pan (26 cm Ø) sprinkled with breadcrumbs and smooth it down.

  2. 2

    Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 45-50 minutes.

  3. 3

    Let the cake cool in the mould, then remove from the mould. Prick the surface of the cake about 25 times with a spoon handle. Mix coffee and 1/8 litre of liqueur and pour evenly into the cake holes.

  4. 4

    Peel off the chocolate coating with a peeler. Whip the cream until stiff, adding cream firming agent and sugar. Spread the cream all around the cake. Sprinkle with the chocolate coating.

  5. 5

    Just before serving, sprinkle with 8-10 tablespoons of liqueur.

Nutrition Facts

KCAL
560 kcal
CARBS
49 g
FATS
35 g
PROTEINS
7 g

Categories & Tags

Cakes & Pastriesvery easyCake