Bailey Cake

For the Bailey cake, first make the cream. To do this, heat the whipped cream – do not boil it – then remove the pan from the heat and stir the chopped couverture into the warm whipped cream until melted.

Finally, stir in the Baileys. The cream is best left to infuse overnight in the refrigerator.

For the cake, cream the sugar with the soft butter, gradually adding the eggs. Sift the flour with the baking powder and add to the egg mixture alternately with the Baileys.

Grease a springform pan 26 cm in diameter and sprinkle with flour. Pour in half of the batter, then sprinkle the chocolate drops on top, pour the second half of the batter over it and smooth it down.

Bake at 170 degrees top/bottom heat for about an hour. Test with chopsticks. Allow the cake to cool, cut in half and remove the cream from the refrigerator.

Beat the cream with a mixer at the highest speed for about 5 minutes, so that it becomes firm. Fill the cake with one half of the cream, spread the second half on the outside of the cake.

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