Baileys-lingonberry mousse cake




Kotileipomo Juhlakuu is no longer in business, but every now and then I still make cakes and cake decorations for my friends and family. I thought after a long time to share one of my new recipes, which we got to enjoy last night with my friends.


Baileys-lingonberry mousse cake (for ø24cm cake tin)
 140 g margarine
 250 g caster sugar
 0,5 tsp vanilla sugar
 65 g dark cocoa powder
 2 eggs
 65 g plain or gluten free flour
Baileys mousse:
 4 leaves of gelatin
 1,5 tbsp water
 1,5 dl Baileys liquor
 200 g mascarpone cheese
 3 dl double cream
Lingonberry mousse:
 4 leaves of gelatin
 1,5 tbsp water
 200 g lingonberry (or crandberry) puree
 200 g vanilla quark
 3 dl double cream



Measure the margarine, sugar and cocoa powder into a heat resistant bowl and melt on a double boiler (or in a microwave) mixng every now and then, until the ingredients have melted and the mixture feels hot to the touch. Set aside to cool slightly.

Add eggs one at a time to the mixture stirring vigorously (this word was used in the original recipe : ) ) after each one. Add the flour and mix until evenly combined. Beat vigorously for another 40 strokes and then pour the batter into a lose base cake tin lined with baking paper. (I first layed a sheet of baking paper on top of the base of the tin, and closed the sides normally leaving the sheet smoothly in between. I then greased the sides of the tin, and circled a long straight piece of baking paper around the sides. This way I received a smooth finish)

Bake in the lower part of a 160°C oven for approximately 20 minutes. The brownie-mix is done when a toothpick pressed into the centre of the batter comes out almost clean. Leave to cool completely.


Baileys mousse layer: 

Place the gelatin leaves into a bowl of cold water.

Mix the Baileys into the mascarpone until smooth.

When the gelatin leaves are soft, squeeze out excess water and melt them with a tablespoonful of boiling hot water. Add the gelatin into the mascarpone-Baileys mix.

Whip the cream and fold carefully into the mascarpone-Baileys mix.

Spread the mix on top of the brownies base and leave to set in the fridge while you prepare the top layer. (Or preferably wait for a couple of hours for the first layer to set before adding the next)


Lingonberry mousse layer:

Place the gelatin leaves into a bowl of cold water.

Mix together lingonberry puree and vanilla quark.

When the gelatin leaves are soft, squeeze out excess water and melt them with boiling hot water. Mix evenly into the lingonberry quark.

Whip the cream and fold carefully into the lingonberry quark. Make sure the whipped cream is evenly incorporated.

Spread the mixture on top of the Baileys mousse layer and leave to set in a fridge for a few hours, or preferably over night.


Lingonberry mousse is nicely tangy, but quite overpowering. Next time I might change the order of the layers and have the Baileys mousse on top to get the different flavours better separated in the mouth. Lingonberry mousse can be sweetened with a little sugar, if the tanginess is not to your taste. I didn’t add any sugar, as I like the tanginess of lingonberries with the smooth Baileys mousse.

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Congratulations, Neela!


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Congratulations, Pavel!