Happy New Year from Cyprus!
If you are heading to 2018 with a long list of new years resolutions, including loosing weight, you might want to cover your eyes for a moment.
Over Christmas I baked this cake and if you ask why, it’s only because it has Baileys in it. We stocked up with a few bottles for Christmas and I had Baileys everything – in morning coffee, afternoon drink and evening treat. So I thought why not make a cake with it too! Last year I tried Baileys Cheesecake, and this year it was something more ambitious. Cake with layers, buttercream and even decorating. Not for the light-hearted.
Thankfully my mum was staying with us, so she helped to assemble the cake otherwise it would look like an arrangement by a 5 year old. After few hours in a kitchen and covered head to toe in flour, I promised myself and my devastated kitchen that I will leave baking to the professionals.
Coffee & Baileys Cake
Original recipe taken from Liv for Cake and adjusted slightly.
- 187.5 g flour
- 2 teaspoons baking powder
- half teaspoon of salt
- 115 g unsalted butter at room temperature
- 200 g granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon of vanilla essence
- 180 g buttermilk at room temperature
- 250 g masacarpone
- espresso (strong espresso, about half a cup)
- icing sugar (according to taste)
- strawberry or raspberry jam
Coffee Baileys Buttercream:
- 120 g egg whites
- 200 g granulated sugar
- 340 g unsalted butter at room temperature
- 14 ml instant espresso powder (not granules)
- 30 ml Baileys
- Preheat the oven to 170-180 C and prepare three 15 cm round tins (grease, flour and line with baking paper)
- Whisk flour, banking powder and salt together and put on the side.
- In separate bowl, whisk butter until smooth and slowly add sugar – continue beating until it’s pale in color and fluffy
- Reduce the speed and slowly start adding the eggs, one at a time, making sure they are prefectly combined before adding another one. Add vanilla essence.
- Now alternate between adding the flour mixture and buttermilk, whisking in between to make sure each mixture is well incorporated.
- Spread the batter evenly in the three tins and smooth out the top.
- Bake for about 30 minutes – you can check with toothpick if they are ready to come out (the toothpick will come out clean when the cake is baked)
- Cool the cakes completely and in the meantime prepare the filling – mix the mascarpone with a couple of spoons of sugar – you can add more or less sugar depending on how sweet you want the filling. If you’re happy with the sweetness, mix in a few teaspoons of the espresso. The jam will be added on top of each layer when you’re ready to assemble the cake.
- For the buttercream, whisk the egg whites with sugar in a bowl until combined. Place the bowl over hot water bath and whisk until the mixture is not grainy to touch (aprox. 3 minutes).
- Take off from the hot bath and which continually until the meringues are still and cooled and the bowl is no longer hot to touch.
- Slowly add the cubed butter and mix until it’s smooth – finally add the Baileys and espresso.
- Assemble the cake by putting the mascarpone filling with the jam between each layer and spread the buttercream evenly on the sides and top.
- Decorate as you wish – or (as in my case) depending on your baking skills. I used just coconut flakes and a bit of sparkle!