Baileys sponge cake

Ingredients (4 servings)

Base

• 1 sachet of gelatin


• 3 egg yolks


• 30 g of sugar


• 2 packets of vanilla sugar


• 150 ml Baileys Irish Cream


• 150 ml whipped cream


• 125 g mascarpone cheese

Besides:

• 100 g of biscuit


• 50 ml Baileys Irish Cream


• 200 g of blueberries


• 20 g almond wafers


• Lemon balm

Preparation:

1. Dissolve gelatin in cold water for 5 minutes. Mix the sugar, vanilla sugar and egg yolks in a saucepan. Whisk until foamy. Gradually add Baileys. Dissolve gelatin in a hot mixture, thoroughly mixing. Pour the pan into ice water to cool with stirring. Let it cool down. Whisk the cream. Add cream cheese mascarpone and Baileys


2. Biscuit spread the bottom of each glass and pour Baileys. We go through blueberries, so that only good berries remain. Almond wafers are heated in a small non-stick frying pan (no fat) until they turn light brown.


3. A layer of cream is filled with biscuit, the next layer is blueberry. We sprinkle all with almond wafers and served with melissa.

Cooking time 20 minutes + cooling time

Approximate nutritional value of one serving

• Calories: 616


• J: 2567


• Proteins: 9.9 g


• Fats: 39.1 g


• Carbohydrates: 44g

Each serving contains 1.7 grams of alcohol.