/ / Recipe Sponge cake "Baileys"

Recipe Sponge cake "Baileys"

Biscuit cake with Baileys liqueur and whiteChocolate As a basis for this cake, we will serve biscuit Genoese, very light and airy! Having drunk it with liqueur and coffee, covered with ganache from white chocolate, you will never forget this wonderful taste! Biscuit, like a sponge, absorbs impregnation and becomes, as it were, "wet", incredibly tender and fragrant! Decorate the cake with festive patterns and taste it on holiday with a company of friends. Children should not be allowed to eat this delicacy!

Ingredients:
  • Eggs of chicken 6 pcs.
  • Butter 80 g
  • Wheat Flour 130 g
  • Sugar 170 g
  • Cream 150 ml
  • Chocolate white 300 g
  • Coffee instant 50 g
  • Beilis 400 ml
  • Confectionery mastic 200 g
  • Chocolate black 30 g
Instructions
  • Step 1 We will need: prepared and "rested" for about 10 hours biscuit Genoese, home liqueur "Baileys", white and black chocolate, cream, instant coffee, mastic.
  • Step 2 Chop the white chocolate.
  • Step 3 Bring the cream to a boil. Remove the pan from the heat and add the chocolate to the cream.
  • Step 4 Stir until the chocolate dissolves. It is better to use a submerged blender to obtain a consistency of condensed milk.
  • Step 5 Pour the cream into the bowl and close it tightly with a food film so that a crust does not form. Remove the cream in the refrigerator for at least 3 hours (can be left overnight or for several days).
  • Step 6 Cut the biscuit into 3 smooth biscuits. I use a special thread for biscuits.
  • Step 7 Let's prepare the impregnation: mix 50 ml of Baileys liqueur with 50 ml of hot instant coffee.
  • Step 8 Using a silicone brush, apply the lower cake with liquid impregnation.
  • Step 9 Cover the bottom cake with a frozen ganache made of white chocolate.
  • Step 10 Cut the second cake into flat squares.
  • Step 11 Pour Baileys liqueur into a wide bowl and, dabbing each square in turn, lay out the middle layer of the cake.
  • Step 12 Biscuit - like a sponge. Do not keep it long in the liqueur, so it is not too wet. Apply ganache of white chocolate over the laid out squares.
  • Step 13 Lubricate the last crust with a liquor-coffee impregnation.
  • Step 14 Put the last third cake on the cake with the impregnated side.
  • Step 15 Lubricate the cake on the sides and top with a white chocolate ganache.
  • Step 16 On the powdered work surface, roll the mastic into a thin layer.
  • Step 17 Carefully wrap the cake around the mastic.
  • Step 18 Draw the patterns with melted black chocolate and refrigerate for several hours in the refrigerator. Before serving, take the cake out of the refrigerator for about 30 minutes and keep away from children!
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