This vintage cake is decorated with meringue icing, flavored with a pleasant aftertaste of popular alcohol Madslide cocktail based on Bailey’s and Calois liqueurs. In the icing there is 200 gr. sugar, and it will take time to dissolve it in proteins, otherwise sugar will creak on your teeth. Also follows check the temperature of the mixture from time to time until it goes awry in meringue. Culinary thermometer with probe should show no higher 60 ° C, when the proteins curl up and meringues acquire the taste of fried eggs. This elegant glaze requires an attentive attitude. BUT the final part will be the application of glaze, to the extent pliable, thanks to butter, but if you freeze it, it hardens, how does butter do it. Therefore, for convenience, cool only the cake with the first layer of glaze. This layer holds the cake is assembled, and the sponge cake does not remain on the spatula, which allows you to make divorces. Cake cakes are also saturated with liquor. Baileys and take on an even more delicious taste cream. “Creamy coffee lovers will appreciate this вкусный и ароматный торт. 
Time: 2 час.25 minutes Difficulty: medium Servings: 16 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Cakes
- 110 gr. butter, room temperature + optional for greasing molds
- 2.5 tbsp. premium flour, measured without a slide + additionally for the preparation of forms
- 3 tbsp. l corn starch
- 1.5 tsp baking powder
- 1 tsp fine salt
- 2 tbsp. Sahara
- 4 large eggs at room temperature
- 1 tbsp. l vanilla extract
- 1 tbsp. milk
- 0.5 tbsp. cream liqueur e.g. Baileys
Glaze
- Protein 4 large room temperature eggs
- 1 tbsp. Sahara
- 330 gr butter at room temperature, sliced into small pieces
- 1/3 Art. coffee liqueur e.g. Calois
- 1 tbsp. l instant coffee
Recipes with similar ingredients: premium flour, eggs, milk, coffee liquor, coffee, starch
Recipe preparation:
- Preheat the oven to 175 ° C. Butter the bottom and walls of 2 molds for cake layers with a diameter of 22 cm., sprinkle with flour, excess shake off.
- Cakes: in a medium-sized bowl, combine flour, starch, baking powder and salt. In a large bowl with an electric mixer on whisk butter with sugar until medium light and lush mass, about 5 minutes. Add one egg at a time, mixing well after each addition. Then intervene vanilla.
- Alternately, stirring with a spatula, add flour to the oil mixture in three sets and milk in two sets, starting and ending with flour (at kneading the dough may look slightly curled, but it typical for chiffon biscuit). Pour the dough evenly into prepared forms.
- Bake until golden brown 35-40 minutes. Ready cakes should spring slightly to the touch. Cool them in forms for 10 minutes, then put on wire rack and cool completely. Flip the cakes and beat them all over the surface with a fork. Lubricate generously on top liquor, and let the cakes soak, grease again.
- Cook the icing until the cakes cool down: pour into medium-sized pan a few centimeters of water and bring to boiling. Place a large bowl over the pan (so that it doesn’t touching water), add the egg whites and sugar and beat until the mixture will not become warm and the sugar will not dissolve, and the proteins will not pasteurized, 3 to 4 minutes.
- Then remove the bowl from the pan and beat the mixture with a mixer on moderately high speed until stable glossy peaks, 4 to 7 minutes. Stir in butter in several pieces at a time, and keep whisking until the icing is smooth, 1 – 2 minutes. (do not worry if the glaze looks liquid or stratified, continue to whisk, and it will reach the desired consistency).
- Dissolve coffee in Kalua liquor and mix this mixture into the icing, whipping with a mixer at low speed in order to glaze acquired a pleasant cream shade. Then increase the speed to moderately high and beat until fluffy for another 1-2 minutes.
- Assembly: put 1 cake on a stand or cake dish and apply 1 tbsp. glaze. Top with a second cake. Apply the remaining icing on top of the cake and on the sides. Note If you have the kitchen is hot and the icing becomes too soft or thin, put it in the refrigerator for 20 – 30 minutes, and then whisk again to uniformity.
