Baileys Gateau

Preparation

1. Preheat the oven to 160°C (convection oven).

2. For the base: whisk the eggs, sugar, vanilla sugar and salt until fluffy. Sift the corn starch, flour and cocoa powder together and fold into the egg mixture. Add the oil and mix well.
3. Line a springform with baking paper. Pour the mixture into the baking tin and bake for approx. 35-40 minutes.
4. Allow to cool and slice through the middle into 2 bases.
5. For the cream: whisk QimiQ Classic smooth.
6. Add the mascarpone, instant coffee granules, sugar and Baileys and mix well. Carefully fold in the whipped cream.
7. Place the sponge base in a cake ring and spread with 2/3 of the cream.
8. Top with the second sponge base and spread with the remaining cream.
9. Cover the gateau and chill for at least 4 hours (preferably over night).
10. Serve sprinkled with rasped chocolate.