Baileys Bundt Cake with Baileys Cream by @cakeofgina_

1h10

10 servings

🌾

230 g

Flour 00

🍫

30 g

Cocoa powder

🧈

250 g

Butter

🍬

250 g

Sugar

🥚

4

Eggs

🫙

2 tsp

Baking powder

🍷

70 g

Baileys

🥛

300 ml

Fresh cream

🍮

6 g

Gelatin sheets

  1. Sift
    • Flour 00
    • Cocoa powder

    Sift the flour, cocoa and baking powder together.

  2. Beat
    • Butter
    • Sugar
    • Eggs

    Beat the softened butter with the sugar until foamy, then add the eggs one at a time, continuing to beat.

  3. Fold
    • Flour 00
    • Baileys
    • Cocoa powder

    Fold in the flour mix and the Baileys alternately, starting and ending with the flour: flour, Baileys, flour, Baileys, flour.

  4. Pour

    Pour the batter into a buttered and floured bundt tin.

  5. Bake

    Bake for 40 minutes at 180 degrees static or 170 degrees fan, checking with a skewer test.

  6. Pour
    • Fresh cream
    • Sugar

    For the Baileys cream, pour the cream and sugar into a saucepan and heat without reaching a boil, stirring to dissolve the sugar.

  7. Add
    • Gelatin sheets

    Remove from the heat and add the rehydrated gelatin, mixing well.

  8. Add
    • Baileys

    Add the Baileys, pour into a bowl, cover with plastic wrap touching the surface and let cool slightly.

  9. Refrigerate

    Refrigerate for 12 hours, then whip with a whisk for about 3 to 5 minutes.

  10. Fill
    • Fresh cream

    Fill the cake with the cream and serve the rest as an accompaniment.

Baileys Bundt Cake with Baileys Cream by @cakeofgina_

1h10

10 servings

🌾

230 g

Flour 00

🍫

30 g

Cocoa powder

🧈

250 g

Butter

🍬

250 g

Sugar

🥚

4

Eggs

🫙

2 tsp

Baking powder

🍷

70 g

Baileys

🥛

300 ml

Fresh cream

🍮

6 g

Gelatin sheets

Preparation Steps

  1. Step 1/10

    Sift the flour, cocoa and baking powder together.

    🌾Flour 00
    🍫Cocoa powder
    🫙Baking powder
    🧺Sieve

  2. Step 2/10

    Beat the softened butter with the sugar until foamy, then add the eggs one at a time, continuing to beat.

    🧈Butter
    🍬Sugar
    🥚Eggs
    🥣Mixing bowl

  3. Step 3/10

    Fold in the flour mix and the Baileys alternately, starting and ending with the flour: flour, Baileys, flour, Baileys, flour.

    🌾Flour 00
    🍷Baileys
    🥄Spatula
    🥣Mixing bowl

  4. Step 4/10

    Pour the batter into a buttered and floured bundt tin.

    Bundt tin

  5. Step 5/10

    Bake for 40 minutes at 180 degrees static or 170 degrees fan, checking with a skewer test.

    Bundt tin
    🍢Skewer

  6. Step 6/10

    For the Baileys cream, pour the cream and sugar into a saucepan and heat without reaching a boil, stirring to dissolve the sugar.

    🥛Fresh cream
    🍬Sugar
    🍲Saucepan

  7. Step 7/10

    Remove from the heat and add the rehydrated gelatin, mixing well.

    🍮Gelatin sheets
    🍲Saucepan
    🥄Whisk

  8. Step 8/10

    Add the Baileys, pour into a bowl, cover with plastic wrap touching the surface and let cool slightly.

    🍷Baileys
    🥣Mixing bowl
    🧻Plastic wrap

  9. Step 9/10

    Refrigerate for 12 hours, then whip with a whisk for about 3 to 5 minutes.

    🥄Whisk

  10. Step 10/10

    Fill the cake with the cream and serve the rest as an accompaniment.

Composition

Ingredients

Types

Grains, Pantry, Dairy, Eggs, Alcohol, Other

Ingredients

Flour 00, Cocoa powder, Butter, Sugar, Eggs, Baking powder, Baileys, Fresh cream, Gelatin sheets

Notes

Butter (softened), Eggs (medium), Baileys (for the cake), Gelatin sheets (130 bloom)

Allergens

Gluten, Milk, Eggs

Dietetics

Dietary regimen

Nut-Free

Calories

430 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 32g, Fat: 30g, Fiber: 1.5g, Sugars: 22g

Nutritional Information

Minerals

Calcium: 60mg, Iron: 1.8mg, Potassium: 150mg, Sodium: 180mg

Vitamins

Vitamin A: 320µg, Vitamin D: 0.6µg, Vitamin B2: 0.15mg, Vitamin B12: 0.3µg

Preparation

Time Information

Preparation

30 minutes

Cooking

40 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Hard (3/4)

Steps

10 steps

Equipments

Utensils

Sieve, Whisk, Mixing bowl, Bundt tin, Saucepan, Skewer, Plastic wrap, Spatula

Appliances

Mixer, Oven, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Celebration, Coffee Break

Origin

Source

Platform

instagram

Original Creator

@cakeofgina_

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Moist, Melty, Creamy, Velvety

Flavors

Chocolatey, Sweet, Boozy, Creamy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigerated storage : 3-4 days (covered or in an airtight container,keep chilled due to the fresh cream and gelatin filling), freezer storage : 1 month (freeze the plain cake layer only, without the cream, wrapped tightly)