Baileys Irish Cream Gateaux
My wife requested one of these for her birthday... I tried everywhere to find an Irish Cream cake/gateaux recipe, but without any success. There are a few cheeseckae recipes... but my wife is not a fan of cheese cake so those recipes were a non-starter. Luckily I stumbled upon this recipe which was originally for Tia Maria, which I substituted with Baileys Irish Cream... which worked a treat.
You will note that the recipes calls for 3tbsp of Irish Cream, but I ended up usein 5tbsp which worked really well. (I'm pretty rubbish when its comes to whisking the cream to soft peaks as I usually over whisk... so by starting off with 3tbsp and then adding the final 2tbsp after the whisking meant that I acheived the perfect spreading consistency).
Also the recipe calls for Walnut Brittle... which tastes great but I imagine grated plain chocolate would do nicely instead.
150g self raising flour
25g cocoa powder (unsweetened)
1½tsp baking powder
3 eggs (beaten)
175g butter (softened)
175g caster sugar
50g walnuts (chopped)
75g caster sugar
Filling And Coating
600ml double cream
3tbsp baileys Irish cream
50g dessicated coconut (toasted)
Preheat the oven to 160C/140C fan.
Grease and line 2 7inch sandwich tins.
Sift the flour, cocoa and baking powder into a large bowl.
Cream the butter and sugar together.
Add the beaten eggs.
Now add the flour mixture and mix till smooth.
Bake in the preheated oven for 35 – 40 minutes.
Remove from the oven and allow to cool for 5 minutes before removing from tins then cool completely.
Put the coconut on a baking tray and toast in the oven for 5 – 8 minutes before removing and allowing to cool completely.
Add the baileys Irish cream to the double cream and whisk until the mixture forms soft peaks.
In a pan gently melt 75g sugar and stir in 50g chopped walnuts.
Turn the mixture out on to a piece of baking parchment and allow to set.
Once set, break up the brittle with a rolling pin.
Assembling The Cake
Slice each cake horizontal in half to give four layers.
Sandwich the layers together with some of the cream mixture.
Now coat the sides of the cake with the cream mixture (leaving some cream mixture for the topping).
Spread out the toasted coconut on a sheet of baking parchment and roll the cake through the coconut to evenly coat the sides.
Place the cake on a serving dish and cover the top with the remainder of the cream mixture.
Decorate with the walnut brittle.
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.