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 biscuit stand for a day, then cut it 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.
Coat 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 is for adults only. It consists of layers that are very different in taste and texture, but complement each other perfectly.
The bottom layer of cookies is dryish, crumbly, with a strong aroma of butter. In the middle is a layer of baked cottage cheese. It is dense and sour. On top there is a delicate and airy layer of mousse, which not only has a wonderful aroma, but also a pleasant taste.
This cheesecake definitely needs to sit for a while. Immediately after the mousse hardens, the alcoholic bitterness is clearly felt, but after infusion, the bitterness goes away, and only the exceptionally tasty aroma of liqueur remains.
COMPOUND
THE BASIS
180g sugar cookies, 100g butter
FILLING
400g cottage cheese or cream cheese, 0.5 cups sugar (100g), 2 eggs
MOUSSE
200g fat 33~35% cream, 70~80g Baileys liqueur, 150g milk, 2 teaspoons instant coffee, 6g gelatin (2/3 sachet), 1/4 cup powdered sugar (50g)
The basis
Grind the cookies into fine crumbs.
Cookies can be crushed with a masher or placed in a thick plastic bag and rolled out with a rolling pin.
Melt butter and mix with cookies.
Cover the inside of a mold d=22cm with foil so that the ends hang out.
Pour the cookies into the mold. Use a tablespoon or potato masher to even out and compact the crumbs.
Filling
Bring cottage cheese (or cream cheese) to room temperature.
To reduce the time, the cottage cheese can be heated in the microwave.
Using a spoon, stir sugar and eggs into the cottage cheese.
There is no need to beat the mixture, otherwise it will become oversaturated with air and the curd will swell and burst during baking.
Place the curd filling on the base.
Preheat the oven to t=200~220°C.
Place the cheesecake pan in it for 7~10 minutes - the curd top should set but remain light.
Place a sheet of foil on top of the pan and reduce the oven temperature to t=160~170°C.
Bake for 25~30 minutes.
The cheesecake is ready if the center ripples slightly when shaken and the edges are still.
Leave the finished pie for 1 hour in the oven, turned off.
As it cools, the curd will finally cook and the center will stop shaking.
Remove the cheesecake from the oven, cover the top with a kitchen towel and cool to room temperature.
Mousse
Soak gelatin in 100 grams of cold milk.
Heat the remaining 50 grams of milk and dissolve the coffee.
Stir the swollen gelatin into the resulting hot coffee. Gelatin should completely dissolve. If the gelatin remains in grains, then place the cup of coffee in a bowl of boiling water and bring until the gelatin dissolves.
Add Baileys liqueur.
Then put a cup of coffee in cold water and wait for the coffee to thicken and take the form of jelly.
While the coffee is cooling, whip the cold cream until stiff, and then stir the powdered sugar into the whipped cream.
Place thickened coffee into the cream and stir with smooth movements until the color is uniform.
Spread the mousse over the cooled cheesecake.
Smooth the top with a hot, wet spoon.
Place in the refrigerator until the mousse hardens.
It is advisable to let the cheesecake sit for at least a day.
Remove the finished cheesecake from the pan by pulling the overhanging ends of the foil.
Carefully separate the foil and discard.
Place the cheesecake on a plate and decorate the sides if desired.
Cheesecake recipes (with baked goods):
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As a basis for this cake we will use Genoese sponge cake, very light and airy! Having soaked it with liqueur and coffee, covered with white chocolate ganache, 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 sponge cake into 3 even layers. I use special biscuit thread. 
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. 
A 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. 
This cake somehow came out on its own =) I had some Baileys liqueur left and needed to use it somewhere. And in my opinion, the creamy taste of 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 g);
- 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, we begin preparing the sponge dough for the 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 whip. 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 assembling our chocolate cake with sour cream, let’s 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, I have an interesting option on my website.
- 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 =)
This turns out to be a very delicate cake with a creamy chocolate taste. 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 =)
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