Baileys cake

Baileys cake

Total: 2 hr 10 min. | Active: 40 min.
Nutritional value / piece: 445 kcal
, Fat: 30 g
, Carbohydrate: 32 g
, Protein: 8 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Cake batter

150 g sugar
6 egg yolks
2 tbsp water, hot
6 egg whites
1 pinch salt
4 tbsp sugar
150 g white flour
4 tbsp cocoa powder


4 tbsp espressos
4 tbsp Baileys


500 g mascarpone
3 tbsp Baileys
4 tbsp icing sugar
2 dl full cream
a little cocoa powder
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How it's done

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Cake batter

Using the whisk on a hand mixer, beat the sugar, egg yolks and water for approx. 5 mins. until the mixture is light and fluffy. Beat the egg whites with the salt until stiff, add the sugar, continue beating until the egg whites turn glossy. Combine the flour and cocoa powder, sieve into the mixture in layers along with the egg whites and carefully fold in using a rubber spatula. Transfer the cake batter to the prepared tin.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.


Mix the espresso and Baileys. Cut the cake in half crosswise, drizzle the mixture over both halves.


Whisk together the mascarpone, Baileys and icing sugar. Beat the cream until stiff, fold into the mascarpone mixture, spread 1/3 over the base of the cake, cover with the top half of the cake, spread the remainder of the mascarpone cream around the sides. Cover the cake and leave to set in the fridge for approx. 1 hr. Dust with cocoa before serving.

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