Chestnut Baileys Cake

For the chestnut baileys cake, first line two baking sheets with baking paper and draw a circle on each with a pencil – a shade smaller than the diameter of the later cake. Prepare piping bag with a 12-gauge nozzle. Set both aside.

For the meringue bases, whip egg whites with granulated sugar, vanilla bean pulp and salt. Sift confectioners’ sugar and dry mix with hazelnuts and cinnamon. Fold into the meringue mixture and immediately spiralize into the circles. Bake or dry at 110-120 °C for 60-90 minutes. Leave the oven door open a little with a wooden spoon so that the excess moisture can escape. Remove from the oven and allow to cool completely. Then spread a thin layer of chocolate on both bases to prevent subsequent soaking.

For the cream, soak gelatin in very cold water, set aside. Whip cream until creamy, refrigerate. Whip egg whites and sugar over a water bath, first to about 85 °C warm, then cold. Squeeze out the soaked gelatine, dissolve in the warmed Baileys and add to the chestnut puree. Mix this well and without lumps. Fold in the cold, fluffy beaten egg whites and finally incorporate the whipped cream.

Place the first cake layer in a cake ring (24-26 cm diameter) with cake rim foil and pour in about half the amount of cream, place the second cake layer and cover with the rest of the C

Preparation Tip:

The meringue base rises slightly during baking. To prevent the surface from chipping later, it is best to press down the base with your hand after about 20 minutes of baking. This looks bad at the moment, but does better later, especially when itʼs time to slice it up nicely.

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