- Home
- Recipes
- biscuit
Here's a recipe for a rich cake with delicate Baileys flavour and crispy meringue.
Recipe by:
kseniya_akx
biscuitbiscuit cakecakemeringuepastry cream
Ingredients
Sponge biscuit
flour
100g
3.50oz
0.40cup
6.70tbsp
baking powder
6g
0.21oz
0.40tbsp
sugar
130g
4.55oz
0.52cup
8.71tbsp
cocoa
15g
0.53oz
1tbsp
eggs
4pc
vegetable oil
35g
1.18fl oz
milk
1tsp
salt
pinch
Meringue
egg whites
110g
3.85oz
0.44cup
7.37tbsp
sugar
300g
10.50oz
1.20cup
20tbsp
water
70g
2.37fl oz
baking powder
15g
0.53oz
1tbsp
Cream
butter
300g
10.50oz
1.20cup
20tbsp
caramel spread
340g
11.90oz
1.36cup
22.78tbsp
sweetened condensed milk
170g
5.95oz
0.68cup
11.39tbsp
cocoa
25g
0.88oz
1.68tbsp
vanilla paste
0.25tsp
walnuts
170g
5.95oz
0.68cup
11.39tbsp
Soaking
baileys irish cream liquor or coffee syrup
3Tbs
Method
Sponge biscuit
The calculation is for a 20cm ring mold.
- The eggs should be at room temperature. Heat the oil a little (until slightly warm), add cocoa, mix, add milk and salt. Sift flour with baking powder. Divide the eggs into whites and yolks.
- Beat the whites, gradually adding half of the sugar (65 g / 2.30 oz), until peaks. Then beat the yolks separately with the second part of sugar (65 g / 2.30 oz), until their volume increases 4-5 times.
- Then add the mixture of cocoa and vegetable oil to the yolks, mix well with a spatula. Add egg whites in portions, stirring gently. Then add sifted flour with baking powder in portions, mix well. Bake at 170-175C (340-355F) for 35-40 minutes. Check the readiness with a toothpick, it should be dry and clean!
- Leave the sponge cake to cool in the oven. Remove the completely cooled sponge cake from the mold, wrap it in a cling film or plastic food bag, leave to "ripen" for 2-3 hours.
Meringue
I usually make meringues a day before.
- Egg whites should be at room temperature. Mix sugar and water in a saucepan, put on the stove at low heat. The sugar syrup should be boiled until the temperature is 120C (250F) (you need a kitchen thermometer to measure the temperature). When the syrup reaches the temperature of 106C (220F), start whipping the whites at a low speed, increasing it gradually, as the temperature rises.
Continue to beat at maximum speed and trickle the sugar syrup (it is important that the syrup does not fall on the whisk). Whisk until 43-40C (105-110F). At the end add confectioners sugar, whisk again until combined. Form a meringue on the baking paper using a pastry bag (you can use a curly piping tip). Bake at 75C (165F) for 2 hours in the convection mode.
Cream
I make two types of cream.
For the first, you need to whip 200 g (7.05 oz) of butter at room temperature for 2-3 minutes at maximum speed, until its volume increases. Spoon in the caramel spread and the cocoa. Whip until combined and increased in volume. For the second cream, whip 100 g (3.55 oz) of butter at room temperature for 2-3 minutes at maximum speed, until the volume increases. Add chilled condensed milk and vanilla paste in portions.
The nuts should be chopped in large pieces.
Cake assembling
- Divide the sponge biscuit into 2 cake layers.
- Soak the cake layer with baileys or coffee syrup, if needed.
- Put 200 g (7.05 oz) of the first cream (with caramel spread) on top of the cake layer, add 80 g (2.80 oz) of nuts, and put 80 g (7.05 oz) of the second cream (with sweetened condensed milk) around the edges (on sides).
- Cover with the second cake layer (it can be soaked as well), put a thin layer of cream, followed by meringue, cream, nuts and continue in this way, forming a meringue "heap"
- Decorate the cake with nuts, chocolate thread, if desired.
- Put in the fridge for 12 hours.
You will also like next recipe
Tangerine marshmallow
I bet you haven't tried this! I really liked it, so let's cook it.
Method
Directions
- Put 180g (6.35 oz) of sugar, agar, pour water in a saucepan and add the puree. You do not need to soak the agar-agar, because it operates at a temperature close to 100C (210F). Therefore, soaking is useless in this case.
- Put the egg whites and a pinch of citric acid powder into a bowl for whipping.
- Now two processes will take place simultaneously. Put the saucepan on the stove and bring to a boil, stirring constantly. I recommend you to stir with a silicone spatula, otherwise the mass will burn very quickly. At the same time, begin to whisk the egg whites with citric acid powder. As soon as bubbles on the surface appear, spoon in the sugar
- Add the next part of sugar only when the previous one has completely dissolved. Our task is to whisk a strong and fluffy meringue. The airiness of the marshmallow will depend on the airiness of the meringue mass, so do not rush to pour out all the sugar at once, egg whites do not like it. Usually my meringue and syrup get ready at about the same time, but if it does not happen, set aside the whipped whites until the syrup is ready, or vice versa, remove the syrup from the stove until the meringue is whipped.
How to understand when the syrup is ready? The bubbling of the boiling mass should resemble boiling jam, i.e. not quite liquid, but already a jelly-like substance. And the most important sign: if you take out a spatula from the syrup, the last drops should not drain off quickly, but should hang down and shake.
- As soon as the syrup is ready, turn on the mixer at maximum speed and trickle the syrup into the meringue mass. Continue to whip until the mass is no longer flowing. Don't need to wait for it to cool down either. Agar-agar hardens already at 40 °C (105 °F). Therefore, we will let the marshmallow mass stand out while it is still quite warm. Put the mass into a pastry bag with a piping tip (I have a closed star tip with 7 legs) and place the marshmallows on a baking paper (I have a Teflon mat).
- Let it harden for 6-8 hours. Then connect the halves, roll in a mixture of confectioners sugar and cornstarch in a 1:1 ratio and enjoy eating.
- The marshmallow is stored at room temperature for a long time. It does not get spoiled, but dries up, so it is better to use a sealed container for storage. I usually eat up the marshmallow within two days.
Explore full recipe
Just as tasty...
We use essential cookies to make our site work. By clicking "Accept", you agree to our website's cookie use as described in our Cookie Policy.
