Drunken cake craze: Revive the classic '90s dessert trend

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 a dozen hours in the fridge when all the flavors have perfectly melded together.

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 flavor composition.

Ingredients for the cake:

• 5 eggs
• 3/4 cup sugar
• 3/4 cup butter
• 2 tablespoons cocoa powder
• 1 cup ground walnuts
• 1/3 cup flour
• 1/2 teaspoon baking soda
• Cherry jam (for spreading)

Nut layer:

• 4 cups ground walnuts
• 1 cup vodka
• 1 cup rum

Chocolate cream:

• 3 eggs
• 3/4 cup sugar
• 1 cup butter
• 1/2 cup dark chocolate
• 2 tablespoons cocoa powder

Preparation method:

1. 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.
2. Nut Layer: Grind the walnuts and pour the vodka and rum mixture over them. Let it sit for a few hours so the nuts can soak up the alcohol.
3. Chocolate Cream: Preparing the chocolate cream takes patience. Beat the eggs with sugar over a water bath and then combine with melted chocolate and butter.
4. Assembling the Cake: Cool the baked cake and cut it into two layers. Spread each layer with a thin coat of cherry jam. Spread half of the nut mixture on the bottom layer and then 1/3 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.