Ingredients
Equipment
Method
- Step 1: Prepare the cream. Take a large bowl, ideally one that has been briefly placed in the refrigerator beforehand (cold makes cream stiffer!). Pour the cream into the bowl. Sprinkle in the vanilla sugar. Now grab your hand mixer and whip the cream on medium speed until it starts to firm up – this only takes one or two minutes.
- Step 2: Add cream stiffener. While continuing to whip, slowly drizzle in the packets of cream stiffener. This is your secret for a cake that doesn't collapse. Continue to whip the cream until it is very stiff. Set the bowl aside briefly.
- Step 3: Mix the Baileys cream. In another bowl, place the crème fraîche. Whisk it smooth. Now add the Baileys! Stir everything well until it's a nice, homogeneous mixture.
- Step 4: Combine everything and add extras! Carefully fold the stiffly whipped cream into the Baileys-crème fraîche mixture. It's best to do this with a spatula using large, gentle motions from bottom to top to keep air in the cream. Add about half of the hazelnut brittle and grated chocolate and carefully fold these in as well.
- Step 5: First layer. Take a cake plate or a nice large serving dish. Place the first sponge cake layer on it. Spread about one-third of the delicious Baileys cream evenly over it. Use an offset spatula or cake lifter to spread the cream right to the edge.
- Step 6: Second layer. Carefully place the second sponge cake layer on top of the cream. Spread about another third of the cream over it and smooth it out.
- Step 7: The finish. Place the last sponge cake layer on top. Now cover the entire cake – top and sides – with the remaining cream. Do this as neatly as possible to achieve a smooth surface.
- Step 8: The glaze. Prepare the cake glaze according to package instructions. Usually, you just warm the packet in a water bath. Once it's liquid, carefully spread it on the top of the cake. Let it set briefly.
- Step 9: Decorate! Now make it pretty! Distribute the remaining hazelnut brittle and grated chocolate on the glaze. You can also press the chocolate shavings onto the sides. Let your creativity flow!
- Step 10: Chill & Enjoy. Place your masterpiece cake in the refrigerator for at least 1-2 hours. This is super important so it firms up and the flavors can properly meld. Then simply cut and enjoy!
Notes
Variations & Tips: To make it alcohol-free, swap Baileys for non-alcoholic coffee syrup, caramel syrup, or just extra vanilla extract. Instead of grated chocolate, you can use chocolate chips or chopped chocolate (white chocolate is also an idea!). For more crunch, add some chopped almonds or walnuts to the cream. A few raspberries or strawberries on the cream would also taste good.
Tips for Success: Use cold cream and a cold bowl for whipping. Don't overmix the cream; stop as soon as it's stiff to avoid graininess. Fold the whipped cream into the crème fraîche mixture gently to keep it airy. Chilling time is crucial for the cake to set and flavors to develop.
Storage: Your Blitz Baileys Cake keeps fresh for about 2-3 days in the refrigerator, well-wrapped. Store it in a cake dome or airtight container to prevent it from absorbing refrigerator odors.