Last month my daughter visited her cousin in Seremban, West Malaysia. Her cousin made her a cake called "Bailey Mousse Cake". She said the cake tastes good and creamy, and asked whether I could make one similar cake for her.
I followed the recipe exactly, the only thing I changed to Tia Maria Liqueur instead Baileys Irish Cream. I really like the cream so much. It is so rich and creamy. I would say it tastes like Tiramisu. If I would do it again in my next attempt, I would prefer to sandwich them onto 2 to3 layer sponge cake.
Baking utensils : one 10" removable bottom round baking pan OR one 8" removable bottom round baking pan and a 6" removable heart shape baking pan.
Cake Base: 160g digestive biscuit, 60g melted butter, 1 tablespoon boiled cold water, 2 tablespoon chocolate chips.
Method: Crush the digestive biscuits, mix all ingredients together, press firmly onto the bottom of the baking pan. Chill in the fridge for later use.
250g cream cheese (room temperature)
55g Castor sugar
1 tablespoon instant coffee powder
2 tablespoon hot water
1 tablespoon gelatine powder
4 tablespoon water
5 tablespoon Tia Maria liqueur
1 cup fresh cream ( whip till stiff)
1) Mix gelatine powder with water (4 tbsp). Heat over a pot of simmering water, stir until gelatine dissolves.
2) In a small bowl/cup, mix instant coffee powder with hot water (2 tbsp). Leave to cool.
3) In a big mixing bowl, beat cream cheese until smooth. Add in sugar and beat again until fluffy and smooth. Add in coffee mixture and Tia Maria , beat well. Stir in gelatine, mix well. Lastly, fold in whipped cream, mix well.
4) Take out the baking pan from the fridge. Pour the cheese filling onto the prepared baking pan, spread evenly with the help of a rubber spatula. Return the cake to the fridge until the cream is firmed.
5) Remove the cake from baking mould, sieve cocoa powder on the top of the cake. Cut into pieces and serve.