A retro delight: Rediscovering the 'Drunken Izyodor' cake
Drunken Izydor - this is a cake that has already become legendary. Its rich taste, moist consistency, and intense alcohol aroma make it a dessert that leaves a lasting impression. Although the name may sound a bit mysterious, the recipe for this cake is relatively simple, and the final result is always impressive.
If you're looking for a dessert recipe that will impress anyone who tries it, drunken cake is the perfect choice. Also known as "Drunken Izydor," it's a treat many of us remember from family gatherings in the '90s. This cake is not only delicious but also full of character - thanks to its distinctive layers and delicate alcohol infusion, it becomes a true gem on any table. Although preparation requires a bit of time and patience, the end result will certainly reward your efforts. Moreover, it tastes best after about twelve hours in the fridge when all the flavours have perfectly melded together.
How to prepare drunken cake? A proven step-by-step recipe
As the name suggests, drunken cake contains a solid dose of alcohol, which gives it an exceptional character. The key element here is the layers - each one has its unique role, creating a harmonious flavour composition.
Ingredients for the cake:
- 5 eggs,
- 175 grams sugar,
- 175 grams butter,
- 2 tablespoons cocoa powder,
- 1 cup ground walnuts,
- 80 grams flour,
- 1/2 teaspoon baking soda,
- cherry jam (for spreading).
Nut layer:
- 400 grams ground walnuts,
- 240 millilitres vodka,
- 240 millilitres rum.
Chocolate cream:
- 3 eggs,
- 175 grams sugar,
- 240 grams butter,
- 100 grams dark chocolate,
- 2 tablespoons cocoa powder.
Preparation method:
- Sponge cake: Start by preparing the sponge cake. Remember to separate the egg yolks from the whites and beat them separately. This will make the sponge cake fluffy and delicate.
- Nut layer: Grind the walnuts and pour the vodka and rum mixture over them. Let it sit for a few hours for the nuts to soak up the alcohol.
- Chocolate cream: Preparing the chocolate cream takes patience. Eggs with sugar should be beaten over a water bath and then combined with melted chocolate and butter.
- Assembling the cake: Cool the baked cake and cut it into two layers. Spread each layer with a thin coat of cherry jam. On the bottom layer, spread half of the nut mixture and then one-third of the chocolate cream. Place the second layer of the cake on top, followed by another layer of the nut mixture and cream. Use the remaining cream to cover the sides and top of the cake. Sprinkle the whole cake with ground walnuts.
