Food & Drinks

Sweet Saturday

Baileys cake

At our office, you will find sugar packets, sweeteners, coffee cream cups and a bottle of Baileys next to the Nespresso machine. So you better make your own coffee in the morning, because before you know it, you'll be zigzagging out at the end of the day. We are fans. Baileys fans. That's why, especially for my lovely colleagues, today I’m making a Baileys cake. And with that, I’m breaking my own windows, because you understand that I can't show up at the office on Monday empty-handed…

Ingredients:

Taartje

  • 230 g butter, at room temperature
  • 350 g white sugar
  • 4 eggs
  • 190 g self-raising flour
  • 150 g almond flour
  • 150 ml of almond milk
  • 1 espresso shot
  • 50 ml Baileys

 
Buttercream

  • 170 g butter
  • 100 g white caster sugar
  • egg white from 2 eggs
  • 15 ml Baileys
  • Ganache
  • 75 g dark chocolate, finely chopped
  • 90 ml cream

Preparation method:

For the cake

  1. Preheat the oven to 180 degrees.
  2. Grease two baking pans (with a diameter of 18 cm) and sprinkle with some flour. Line the bottom with baking paper.
  3. Beat the butter with sugar until fluffy and add the eggs one at a time until you get a smooth mixture. Add the coffee, milk, and Baileys.
  4. Gradually add the flour and mix well until everything is well incorporated.
  5. Divide the batter over the baking pans (or pour half of the batter into 1 baking pan and save the rest for the second baking round).
  6. Bake the cakes for 45 minutes until golden brown and check with a skewer if the cakes are done.
  7. Let cool. Cut off the dome of the cake so you get two flat discs.

For the buttercream

  1. Place the egg whites with the sugar in a heatproof bowl.
  2. Place this bowl over a pot of boiling water.
  3. Stir until the sugar is dissolved and the mixture no longer feels grainy.
  4. Whip this mixture until stiff and let it cool by mixing for 10 minutes.
  5. Then gradually add the butter and keep mixing until a smooth cream forms.
  6. Finally, mix the Baileys into the cream.
  7. Spread the cream over the cake layers (including the outside of the cake).
  8. For the ganache (chocolate topping)
  9. Place the chocolate in a bowl.
  10. Heat the cream until it almost boils. Pour this over the chocolate and let it sit for a moment.
  11. Stir with a wooden spoon or spatula until a smooth chocolate sauce forms and let it cool.
  12. Spread the chocolate over the cake or serve separately.