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Biscuit cake with Baileys liqueur and white chocolate. Cheesecake with Baileys mousse What you need for cooking

This cake turned out somehow by itself =) I had some Baileys liqueur left and I had to use it somewhere. And in my opinion creamy taste liqueur goes well with chocolate biscuit. So it turned out gentle and with a hint of "Baileys".

What is needed for cooking

Detachable form with a diameter of 20-22 cm;
Foil or baking paper;
Mixer;
Wide bowl for kneading dough and stuffing;
Whisk for making the filling (even a fork will do);
Scales or glass for measuring (I have 200 ml.).

Dough

4 things. chicken eggs, category C1 (~ 200 gr.);
1 egg white, category C1 (~ 30 gr.);
170 gr. sugar (~ 1 cup);
110 ml. clean water;
70 ml. vegetable oil;
150 gr. wheat flour(~1.4 cups);
Salt (a little less than half a teaspoon);
2 teaspoons of baking powder for dough:
10 gr. cocoa powder.

Cream

600-650 gr. sour cream, fat content not less than 20%;
100-120 gr. sugar (~ 0.8 - 1 cup).

Impregnation

100 ml. liqueur "Baileys" (the amount can be reduced or increased to taste).

Cooking process

Start by preheating the oven to 180 degrees. Let's start preparing biscuit dough for chocolate cake sour cream. Separate the whites from the yolks. This must be done very carefully so that in no case do the yolks get to the proteins. Otherwise, the squirrels simply will not whip. Set the yolks aside for now and prepare the whites. We put them in a dry bowl (corollas should also be dry), add salt and beat. We start first at a low speed, gradually increasing it. When a good foam appears, add sugar (half of the norm in the recipe) and continue to beat the proteins until stable peaks. You can check the readiness of the proteins by turning the bowl with the whipped mass upside down. If the mass does not move and remains in place, the proteins are ready. We remove the whipped mass in the refrigerator.

Now let's move on to the second part of the biscuit dough. Take all the dry ingredients (flour, the remaining half of the sugar, baking powder and cocoa powder) and mix them well. In a separate bowl, mix the liquid parts (yolks, water and oil) and pour it into the previously prepared dry mass. Mix everything with a whisk until smooth. Then we take out the whipped proteins from the refrigerator and introduce them into the yolk mass. It is better not to add proteins all at once, but gradually, in several stages. And in order for the mass not to lose its airiness, it is better to mix the proteins with a spatula, and not with a whisk, and do it with smooth movements from top to bottom.

The next step is preparing the baking dish. We put baking paper or foil on the bottom of the form and clamp the ring of the form over the bottom. This will make it easier to remove the biscuit from the mold in the future. The sides do not need to be lubricated with anything, because. it is for them that the dough will “cling” and rise well. Next, transfer the dough to the form and level it. In order to avoid the formation of a “bump” in the middle of the biscuit during baking, before putting the dough in the oven, scroll the form right on the table several times clockwise. Only you need to do this not much, but slightly. This will allow the dough to spread out and bake more evenly. We send the dough to the oven for 50 minutes - 1 hour 10 minutes. Everyone has their own oven, so watch and check the biscuit with a wooden stick, it should come out of the biscuit dry.
Cream preparation

If your sour cream is thick, then you can skip this step. And if the consistency is liquid, it is better to drain the sour cream. To do this, it is necessary to pour sour cream into a clean cotton cloth, tie it tightly and hang it in the refrigerator over a plate. This is where the liquid will flow. It is better to leave this design for several hours so that as much liquid as possible drains.

In the event that you skipped this process, then you can start preparing the cream when the biscuit is baked and cooled.

When the biscuit is ready, let it cool a little in the form, and then carefully remove it from there. Be sure to run a sharp knife around the edges of the mold before removing the biscuit. This will help avoid problems with extracting it from the form. Once the biscuit is taken out, let it cool down completely. If possible, it is better to put the biscuit on a wire rack so that moisture does not accumulate from below. It is recommended to leave the biscuit to cool for 5-6 hours, but this happens very rarely, because. I want to eat it soon =)

Before collecting our chocolate cake with sour cream - prepare the cream itself. Take sour cream (strained or straight from a jar) and add sugar to it. The recipe indicates the approximate amount of sugar, because. Everyone loves sweetness. And then beat the sour cream with a mixer until homogeneous mass(you can also just use a whisk). It is important that the sugar is completely dissolved.
Cake assembly

Let's start assembling the cake. Cakes must be divided into 3 equal parts. This can be done with a long sharp knife or armed with a special fishing line to separate the cakes. We put the first cake on a plate and soak it with liquor (for this I use a brush, but you can do it simply with a spoon). Next, lay out a layer of cream and cover with a second cake. With the second cake we do the same. We impregnate the third cake not from above, but the side that we put on the cream layer (i.e. the upper part of the third cake remains dry). When the cake is assembled - coat it with the remaining cream. If possible, it is better to pre-divide the cream into 3 parts: two for the layer of cakes, and one for covering the cake on top. Next, put the cake in the refrigerator for at least 2 hours so that it is well soaked.

We make tea or coffee and enjoy =)

On a note

You can come up with absolutely any decoration for a chocolate cake with sour cream. You can just sprinkle cocoa and put your favorite fruits and berries. You can also pour chocolate ganache or chocolate fondant over the cake. Decorating a cake is a huge field for fantasy. By the way, I have a website interesting option.

The cakes are very tender, and sour cream perfectly impregnates the biscuit, so you can not use impregnation. But still, I would advise, in this case, to add some extra creamy note. And if this is a cake for children or for some reason you do not want to add alcohol, then you can soak it with berry or fruit syrup.

Sour cream can also be replaced, for example, with whipped cream. But of course it won't be chocolate cake with sour cream, but a completely different delicious dessert =)

It turns out very delicate cake with creamy chocolate flavor. If you like this combination, then you will definitely like this cake.

If this recipe turned out to be useful to you, then I will be glad if you leave your feedback about what you got =)

I baked this cake at the beginning of the month on the occasion of my departure. I treated them to close relatives who gathered at the same table and had a great time that evening, I remember how it is now. But you managed to show it only today, but I hope that the topic of cakes is always relevant for you and you decide to cook this handsome chocolate.

I collected the recipe from the world by thread, changing the proportions, changing the ingredients and the method of preparing the cakes. I'll tell you about everything, including the cream, which is known to many, I think, and whose name is on everyone's lips. In general, the process did not take much time. I spent the whole day on the cake, but with breaks, of course. But that's how it is with all cakes, I must tell you. The cakes always need to be infused so that they can be easily cut, if necessary, the cream also needs to stand so that you can easily decorate the cakes with them. Then the cake needs to rest and only after all this you can serve it to the table. In general, the process is long in general, but you definitely won’t have to hang around in the kitchen all the time, so there’s nothing to be afraid of :) The result will live up to expectations.

Let's start with the cream. I don’t know how Charlotte cream appeared, I didn’t have a chance to read about its origin, but there is only one principle of its preparation. The cream is prepared without flour, it contains only butter, eggs and milk. It is clear that for sweetness we need to add sugar and vanilla, and if the cream is chocolate, then cocoa is required. It also makes sense (and always!) To add some kind of alcohol. You can add cognac if your cake will be soaked in cognac, for example, or cooked with dried fruit. You can try to add rum, but in our case it is a wonderful Baileys liquor, a huge bottle of which haunted me for a long time, and which I gradually add to different products.

The alcohol in the cream is needed in order to kill the egg flavor of the cream. It may not seem like a cream to you, of course, but many immediately feel the taste of eggs. If this does not bother you, you can not add anything, but I would not miss such a chance and would definitely pour a couple of tablespoons of something aromatic into the cream :)

The cream itself is custard, but without flour. In custard, the proportion is simple, there is only an equal amount. I think the proportions for Charlotte cream are also determined, but I don’t know them so precisely that I can measure everything down to the gram. I went to Irina Chadeeva's blog and found a cream recipe from her. When I began to read and study other sources, I realized that the principle is the same everywhere, and the number of ingredients varies with a difference of 10 grams, no more.

When the cream has cooled, stood and infused, it will be possible to decorate the cake with it. The cream is easy to work with, but I didn’t want to draw roses with them, although the amount of this was enough for the cake that you see in the photographs.

The cake itself is 20 cm in diameter, with two cake layers, which you can divide into two more if you wish. I didn’t experiment with this, because I wouldn’t say that the cakes were too thick, but they rose well anyway. I don’t really want to talk about the preparation of cakes, because everything is very easy and simple. We also add liquor to them to enhance the taste. Do not be afraid that there is so much alcohol in the cake, believe me, you will not feel it, no smell of alcohol, only a pleasant aftertaste of Irish cream :)

I think questions may arise on the preparation of the cream, but you do not hesitate to ask. Read the recipe card carefully beforehand, because I tried to describe the whole process in detail so that you do not have any doubts.

A simple ganache made from heavy cream and chocolate was used as decoration. Also chocolate chips. For ganache, cream must be fat, at least 33%, so the question of whether any others can be used, I think, disappears by itself. You often ask, so I clarify. In order for the ganache to harden and be able to apply it to the cake in the future, you need heavy cream and chocolate, which should be about half as much as cream. And don't overcook the cream. As soon as they began to boil, the first bubbles appeared on the surface, immediately remove from the stove.

sponge cake with Baileys liqueur and white chocolate

As a basis for this cake, we will use a Genoese biscuit, very light and airy! Having soaked it with liquor and coffee, covered it with ganache from white chocolate, you will never forget this wonderful taste!

Biscuit, like a sponge, absorbs impregnation and becomes, as it were, “wet”, incredibly tender and fragrant! Decorate the cake with festive patterns and eat it at a party with a group of friends. Children should not be allowed to this delicacy!

Ingredients:

Biscuit:
Chicken eggs 6 pcs
Sugar 170 gr
Wheat flour 130 gr
Butter 80 gr

White chocolate ganache:
White chocolate 300 gr
Cream 150 ml

Impregnation of the cake:
Baileys liqueur 400 ml
Instant coffee 50 gr

Decoration:
Confectionery mastic 200 gr
Chocolate black 30 gr

Cooking:
We will need: Genoese biscuit ready and "rested" for about 10 hours, homemade Baileys liquor, white and dark chocolate, cream, instant coffee, mastic.

Chop up white chocolate.

Bring cream to a boil. Remove the saucepan from the heat and add the chocolate to the cream.

Stir until chocolate dissolves. It is better to use an immersion blender until the consistency of condensed milk is obtained.

Pour the cream into a bowl and close it tightly cling film so that a crust does not form. Refrigerate the cream for at least 3 hours (you can leave it overnight or for several days).

Cut the biscuit into 3 even cakes. I use a special thread for biscuits.

Prepare the impregnation: mix 50 ml of Baileys liqueur with 50 ml of hot instant coffee.

With a silicone brush, grease the lower cake with liquid impregnation.

Cover the bottom layer with the hardened white chocolate ganache.

Cut the second cake into even squares.

Pour the Baileys liqueur into a wide bowl and, wetting each square in turn in it, lay out the middle layer of the cake.

Biscuit is like a sponge. Don't keep it in the liquor too long, lest it gets too wet. Spread the white chocolate ganache over the lined squares.

Lubricate the last cake with liquor and coffee impregnation.

Lay the last third layer on the cake with the soaked side.

Brush the sides and top of the cake liberally with white chocolate ganache.

On a work surface dusted with powdered sugar, roll out the mastic into a thin layer.

Gently cover the cake with fondant.

Draw patterns with melted dark chocolate and refrigerate for several hours. Before serving, remove the cake from the refrigerator for about 30 minutes.

This cake is for adults only. It consists of layers that are very different in taste and texture, but perfectly complement each other.
The bottom layer of cookies is dryish, crumbly, with a strong aroma butter. In the middle is a layer of baked cottage cheese. It is thick and sour. On top is the most delicate and airy layer of mousse, which has not only a wonderful aroma, but also a pleasant taste.
This cheesecake needs to be chilled. Immediately after hardening, the mousse has a distinct alcoholic bitterness, but after insisting, the bitterness goes away, and only the exceptionally delicious flavor of the liquor remains.

COMPOUND

THE FOUNDATION

180g sugar cookies, 100g butter

FILLING

400g cottage cheese or cream cheese, 0.5 cup sugar (100g), 2 eggs

MOUSSE

200g fat 33~35% cream, 70~80g Baileys liqueur, 150g milk , 2 teaspoons instant coffee, 6g gelatin (2/3 sachets), 1/4 cup powdered sugar (50g)

The foundation
Grind cookies into small crumbs.
Cookies can be crushed with a crush or put in a tight plastic bag and rolled out with a rolling pin.

Melt butter and mix with cookies.

Cover the form d = 22 cm from the inside with foil so that the ends hang outward.
Pour the cookies into the mold. Smooth and compact the crumbs with a tablespoon or potato masher.

Filling
cottage cheese (or cream cheese) bring to room temperature.
To shorten the time, the cottage cheese can be heated in the microwave.
With a spoon, stir in the sugar and eggs.

It is not necessary to beat the mass, otherwise it will be oversaturated with air and the cottage cheese will swell and burst during baking.
Put the curd filling on the base.

Preheat the oven to t=200~220°C.
Put the cheesecake pan into it for 7~10 minutes - the curd top should set, but remain light.
Put a sheet of foil on top of the mold, reduce the temperature in the oven to t=160~170°C.
Bake for 25~30 minutes.
The cheesecake is ready when the center of the cheesecake sways slightly when shaken and the edges are still.
Leave the finished cake for 1 hour in the ajar turned off oven.
During the cooling time, the cottage cheese will finally cook and the middle will stop trembling.
Remove the cheesecake from the oven, cover with a kitchen towel and cool to room temperature.

Mousse
Soak gelatin in 100 grams of cold milk.

Heat the remaining 50 grams of milk and dissolve the coffee.
Stir the swollen gelatin into the resulting hot coffee. The gelatin should completely dissolve. If the gelatin remains grains, then put a cup of coffee in a bowl of boiling water and bring to dissolve the gelatin.
Add Baileys liqueur.

Then put a cup of coffee in cold water and wait until the coffee thickens and takes the form of jelly.

Whilst the coffee is cooling, beat the cold cream until firm and then fold in the powdered sugar into the whipped cream.

Put the thickened coffee in the cream and stir with smooth movements until a uniform color is obtained.

Spread the mousse over the cooled cheesecake.

Smooth the top with a hot wet spoon.

Place in the refrigerator until the mousse has set.
It is advisable to let the cheesecake brew for at least a day.
Remove the finished cheesecake from the mold by pulling on the hanging ends of the foil.
Carefully peel off the foil and discard.