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easy &quick

Baileys® Gateau

QimiQ Benefits

  • Creamy indulgent taste with less fat

  • No additional gelatine required

  • Foolproof real cream product, cannot be over whipped

Minutes

50

Difficulty

medium

Baileys® Gateau
Baileys® Gateau

Ingredients

For 1 gateau, 26 cm Ø

  • 1

    Chocolate sponge base

  • For the pale cream

  • 250g

    QimiQ Classic, unchilled

  • 80g

    Mascarpone

  • 125ml

    Whipping cream 36 % fat, whipped

  • 2tbsp

    Sugar

  • 6cl

    Baileys® Irish Cream

  • 150g

    White chocolate, melted

  • For the dark cream

  • 250g

    QimiQ Classic

  • 100g

    Sour cream 15 % fat

  • 125ml

    Whipping cream 36 % fat, whipped

  • 60g

    Sugar

  • 4cl

    Whisky

  • 200g

    Dark chocolate (40-60 % cocoa), melted

Preparation

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

  2. For the pale cream: whisk QimiQ Classic until smooth.

  3. Add the mascarpone, sugar and Baileys®. Fold in the melted white chocolate and the whipped cream.

  4. For the dark cream: whisk QimiQ Classic until smooth.

  5. Add the sour cream, sugar and whisky. Fold in the melted dark chocolate and the whipped cream.

  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.

Some doughy looking food

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