Drunk Isidor
Dough
- 150 g of butter
- 150 g powdered sugar
- 4 eggs
- 1 spoon of Liana dark cocoa
- 120 g of ground walnuts
- 70 g coarse flour
- 1 pc Liana baking powder
Nut filling
- 200 g ground walnuts
- 100 g powdered sugar
- 1 pc Vanillin sugar Liana
- 200 ml of rum
Cocoa cream
- 6 yolks
- 3 spoons of Liana dark cocoa
- 100 g powdered sugar
- 250 g of butter
Frosting
- 100 g Chocolate Liana 70%
- 50 g vegetable fat for toppings
- 10 g of butter
Appendices
- plate 25x35 cm
- a glass of currant jam
1. In one bowl, beat stiff peaks from the egg whites, and in the other bowl, mix the egg yolks, sugar and softened butter into a foam. Add flour, baking powder , nuts, cocoa and mix by hand. Lightly mix stiff snow from egg whites.
2 . Spread the dough on a baking sheet lined with baking paper. Bake at a temperature of 180 ° C for about 35 minutes.
3. Spread the baked and cooled dough with currant jam, layer the nut filling, cocoa cream and let it harden.
4. Cover the top with chocolate glaze.
Walnut filling procedure:
Mix nuts, rum, powdered and vanillin sugar .
Cocoa cream procedure:
1. Beat egg yolks, cocoa and powdered sugar over steam for 10 minutes so that the mass is well heated.
2. Beat the butter into the cooled mass until you get a soft cocoa cream.
Frosting procedure:
Dissolve the ingredients over steam.
Dough
- 150 g of butter
- 150 g powdered sugar
- 4 eggs
- 1 spoon of Liana dark cocoa
- 120 g of ground walnuts
- 70 g coarse flour
- 1 pc Liana baking powder
Nut filling
- 200 g ground walnuts
- 100 g powdered sugar
- 1 pc Vanillin sugar Liana
- 200 ml of rum
Cocoa cream
- 6 yolks
- 3 spoons of Liana dark cocoa
- 100 g powdered sugar
- 250 g of butter
Frosting
- 100 g Chocolate Liana 70%
- 50 g vegetable fat for toppings
- 10 g of butter
Appendices
- plate 25x35 cm
- a glass of currant jam
Products to recipe
