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Introduction:
This rich and aromatic sheet cake combines the creamy liqueur notes of Baileys with the nutty sweetness of marzipan and roasted hazelnuts. It’s incredibly moist, elegant enough for guests, and easy enough for a casual weekend bake.
Ingredients:
For the cake:
250 g butter (softened)
200 g sugar
4 eggs
200 g marzipan (grated or finely chopped)
100 ml Baileys Irish Cream
250 g all-purpose flour
1 packet baking powder (ca. 15 g)
100 g ground hazelnuts
1 tsp vanilla extract
1 pinch of salt
Optional topping:
100 g dark chocolate
50 ml cream
2 tbsp Baileys
50 g chopped roasted hazelnuts
How to Make:
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