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 Classic, unchilled
  • 80 g Mascarpone
  • 125 ml Whipping cream 36 % fat, whipped
  • 2 tbsp Sugar
  • 6 cl Baileys® Irish Cream
  • 150 g White chocolate, melted
  • For the dark cream
  • 250 g QimiQ Classic
  • 100 g Sour cream 15 % fat
  • 125 ml Whipping cream 36 % fat, whipped
  • 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: 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.