Baileys cake with crispy and chocolate

Ingredients

300 gram flour (+ a little flour for the spring shape)
175 grams butter (+ a little butter for the spring shape)
150 grams of sugar
1 sachet of vanilla sugar
Salt
4 eggs
2 teaspoons baking powder
150 ml full yogurt
75 ml + 7 tablespoons baileys (liqueur)
100 grams of chocolate flakes
100 grams hazelnut crispy
400 ml whipped cream
2 Sachets Cream Firmer

Instructions

Grease a spring shape (26) and sprinkle it with a little flour.
Stir the butter, sugar, vanilla sugar and a pinch of salt into a cream.

Then stir the eggs one by one through it.
Mix the flour and baking powder and stir this mixture around with the yogurt and 75 ml Baileys loosely by the cream.

Stir ¾ the chocolate flakes and ¾ of the crispy through it.
Cover the spring shape with the batter.

Bake the cake floor approx 40 minutes in a preheated oven.

Electric 175 Degrees
Hot Air 150 degrees
Gas Stand 2
Let the cake bottom cool down.

Beat the whipped cream stiff and add the cream firmer.
Add 5 tablespoons of Baileys.

Iron the Baileysroom over the cake.
Sprinkle the rest of the crispy and the chocolate flakes over it.

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Beetroot with piccalilli and mashed potatoes
For 4 persons

Ingredients

8 large floury potatoes
4 large cooked beets
250 g Diced Bacon
2 large onions
2 tbsp vinegar (nature)
50 gr butter
150 ml milk
1 egg
1 tsp bouillon powder
1 jar of piccalilli

instructions

Peel the potatoes and cut them into pieces. Cast on with more than boiling water with a pinch of salt in it.

Fry the bacon over medium-high heat.
Cut the beets into cubes or slices and put on with their own moisture and the vinegar and allow to cook gently.

Peel the onions and cut them in half rings. Brown the onions in the pan with the bacon.
Drain the potatoes, when they are done, and stamp with a puree stamper.

Mix in the broth, butter and milk powder through it. Stir in the egg at the end through it. This gives a delicious creamy mashed without you having to add more fat.
Place a bed of mashed potatoes on the Board.

Fish the beet cubes from the moisture and drape them on the edge of the puree. Scoop a ring of piccalilli. Finally, scoop the bacon with onions in the middle on the mashed.

Variation: instead of bacon check out pork cubes you can bake and serve there. Fry the onions in the bacon fat than Brown.

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