Simple Baileys Tiramisu Cake

That’s how it’s done:

For the sponge cake:
Preheat the oven to 180 degrees top/bottom heat. Line the bottom of a springform pan (24-26 cm) with baking paper.
Beat eggs, sugar and salt on high speed for about 5-7 minutes until thick and creamy. Add vanilla paste.
Mix the flour, vanilla pudding powder and baking powder, sift it onto the egg mixture and fold it in very carefully with a spatula.

Pour the dough into the springform pan and bake for about 15 minutes. Don’t forget to do the toothpick test! Take the sponge cake out of the oven, remove it from the pan and let it cool on a wire rack.

For the cream:
Whip the cream (take 5 tablespoons and put them in a small saucepan) with the mascarpone, quark, powdered sugar, vanilla paste and lemon zest until thick and creamy.
Soak gelatine leaves in cold water.

Heat the remaining cream, do not boil, squeeze out the gelatine and dissolve it in the hot cream.
Add 2-3 tablespoons of cream to cool down the gelatine. It should be the same temperature as the cream. Add the gelatine to the cream and stir until smooth.

Here’s how it continues:
Place the sponge cake on a cake plate and surround it with a high cake ring.
Tip: If you like, you can soak the base with Baileys Tiramisu now.

Put 1/4 of the cream on the base, smooth it out, soak half of the ladyfingers in Baileys Tiramisu and place them on the cream. Cover with 1/4 of the cream. Repeat the process twice. Finally, finish with cream and smooth it out.
Leave to set and infuse overnight in the fridge.

For decoration:
Carefully remove the cake from the ring.
Whip the cream until stiff. Add the cream stiffener and vanilla sugar while doing so.
Fill the cream into a piping bag with a star nozzle and pipe it onto the cake.
Sprinkle with cocoa, decorate with crunchy pearls and serve. Or keep cool until ready to eat.