DRUNKEN ISIDOR

2 hours

Medium

Materials

Dough

225 g butter
225 g sugar
6 eggs
1,5 spoon Dutch cocoa powder
walnuts
120 g flour
1 baking powder
currant jam

1st filling

200 g walnuts
150 g sugasugarr
1 vanilla sugar
200 ml butter

2nd filling

1
400 ml milk
100 g sugar
200 g butter

Topping

200 g Carla 70% dark chocolate
70 g butter

Procedure

Preheat the oven to 175°C. Beat the butter and sugar in a bowl with a hand whisk, then add the egg yolks one by one. Beat the egg whites until stiff peaks form. Whisk cocoa, nuts and flour sifted with baking powder into the yolk mixture. And finally mix lightly with the prepared snow. Spread the dough on a greased and lined baking sheet with a higher edge.

Bake for about 15-20 minutes, until a skewer inserted into the center comes out clean. And cool completely. Then spread the jam over the dough.

Mix the toppings for the first filling and set aside. For the second filling, make a custard out of custard powder, milk and icing sugar and leave to cool until thick. Then add the butter to the cream.

Spread the first filling, then the second filling on the dough smeared with currant jam and leave to cool.

Let the chocolate and butter for the glaze melt over a hot water bath.
Put in the refrigerator for 2 to 3 hours to harden (it tastes best when spread out). Serve cut into cubes.

You will need