Este bolo é uma verdadeira proposta de modernidade na doçaria tradicional portuguesa. O toque do Bailey’s, com a sua cremosidade marcada pelo whisky e café, casa na perfeição com o mascarpone, criando um bolo delicado, húmido e com notas irresistíveis para adultos. Pode surpreender em ocasiões especiais ou tornar-se o ponto alto de qualquer convívio à mesa.

Ingredientes

  • Bailey 125ml
  • 300g de queijo mascarpone
  • 250g de açúcar
  • 250g de farinha
  • 100 ml de óleo vegetal
  • 5 ovos
  • 6 colheres de chá de fermento em pó
  • Pitada de sal

Preparação

  1. Separe as gemas das claras em uma tigela grande.
  2. Bata os brancos em uma jarra até ficarem firmes.
  3. Coloque o mascarpone, o açúcar e o óleo na tigela com as gemas. Misture bem.
  4. Despeje no Bailey’s e misture.
  5. Peneire a farinha, o fermento e o sal.
  6. Com cuidado, dobre as claras, tentando manter o volume o máximo possível.
  7. Transferir para uma lata de bolo e leve ao forno a 180ºC por cerca de 30-40 minutos.

Here’s the English version below. Happy baking to you and yours!

Baileys and Mascarpone Cake

This cake is a fresh and modern take on the Portuguese tradition, where the velvety richness of mascarpone meets the smooth, coffee-kissed charm of Baileys Irish Cream. The result is a sophisticated, moist, and indulgent cake—perfect for those who appreciate a grown-up treat. It’s ideal for bringing a little international flair to the dessert table, and equally at home as a celebratory showstopper or a special weekend bake.

Ingredients

  • 125ml Baileys Irish Cream
  • 300g mascarpone cheese
  • 250g caster sugar
  • 250g plain flour
  • 100ml vegetable oil
  • 5 eggs
  • 6 teaspoons baking powder
  • Pinch of salt

Method

  1. Separate the egg yolks from the whites into a large bowl.
  2. Whisk the egg whites in a jug until stiff peaks form; set aside.
  3. In the bowl with the yolks, add the mascarpone, sugar, and oil. Mix well until fully combined.
  4. Pour in the Baileys and mix thoroughly.
  5. Sift in the flour, baking powder, and salt, then gently fold into the mascarpone mixture.
  6. Carefully fold in the whisked egg whites, trying to keep as much air as possible.
  7. Transfer the batter to a greased cake tin and bake in the oven at 180°C for around 30–40 minutes, or until a skewer comes out clean.

Tips: For a playful variation, drizzle the cooled cake with a little extra Baileys, or serve with a dollop of lightly whipped cream and a scattering of cocoa powder.

This cake is lovely on its own, but a side of fresh berries or a dusting of icing sugar can add a charming, simple finish.