Baileys® Gateau

Gateaux and Cakes

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Recipe Image
Ingredients for 1 gateau, 26 cm Ø
  • 1 Chocolate sponge base
  • For the pale cream
  • 250 g QimiQ Whip Pastry Cream (previously QimiQ Whip), chilled
  • 80 g Mascarpone
  • 2 tbsp Sugar
  • 6 cl Baileys® Irish Cream
  • 100 g White chocolate, melted
  • For the dark cream
  • 250 g QimiQ Whip Pastry Cream (previously QimiQ Whip), chilled
  • 200 g Sour cream 15 % fat
  • 60 g Sugar
  • 4 cl Whisky
  • 200 g Dark chocolate (40-60 % cocoa), melted
Method
1.

Prepare the chocolate sponge base according to the recipe and cut into 3 layers.

2.

For the pale cream: lightly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).

3.

Add the mascarpone, sugar and Baileys® and continue to whip until the required volume has been achieved. Fold in the melted white chocolate.

4.

For the dark cream: lightly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).

5.

Add the sour cream, sugar and whisky and continue to whip until the required volume has been achieved. Fold in the melted dark chocolate.

6.

Place one layer of chocolate sponge base into a cake ring and spread with approx. 3/4 of the pale cream. Place the second layer of sponge on top and spread with approx. 3/4 of the dark cream. Top with the third layer of sponge and use the remaining cream of both colours to decorate as required.

7.

Allow to chill for approx. 4 hours.

8.

Tip: Refine the cream with the pulp of a vanilla pod.