Irish Coffee Cake

This coffee cake was specially made for St. Patrick’s Day as the dessert and it has the essence of an Irish coffee in a cake, a mild coffee flavour with a hint of whisky.

Ingredients serve 14

500 g cream

500 g cream cheese

150 g eggs

150 g caster sugar

100 ml Bailey’s Irish cream

100 ml Jamison whisky

10 g gelatin powder

100 ml water

1 vanilla sponge (30 cm)

10 g powdered drinking chocolate

Lime jelly

Whipped cream for serving

Strawberries for serving

Chocolate sauce

Method

Place cream in a bowl and whisk to soft peak. In a separate bowl soften cream cheese with a whisk. Whisk eggs and sugar until light and fluffy. Mix water and gelatin in a bowl and melt in a microwave or in a Bain Marie. Blend Irish cream with gelatin and mix into egg mixture. Blend into cream cheese and fold in the soft whipped cream. Cut sponge in 3 layers and drizzle Irish whisky on each layer. Place cream cheese filling evenly on each layer and leave to set covered in the fridge overnight. Cut into 14 pieces and dust with a little powdered drinking chocolate on top. Place chocolate sauce on a place with a slice of cake, lime jelly, whipped cream and a strawberry.

Note: Bailey’s Irish cream is made with dairy cream, Irish whiskey and chocolate.