Drunken Isidor

Whip the butter with the sugar into a foam. Gradually beat in the egg yolks one by one, then the sifted flour with cocoa and baking powder by the spoonful, and finally the ground walnuts.

Whip a stiff snow from the egg whites and a pinch of salt. First, carefully fold only half of the snow into the batter with a spatula, then the rest as well.

Spread the batter evenly into a form lined with baking paper. Bake in an oven heated to 180 °C for about 30-40 minutes. Let the baked base cool in the form.

Take the cooled base out of the form, level the surface, peel off the baking paper and put it back into the form. First spread the jam evenly onto the base, then the walnut filling.

Let the cake set in the fridge.

Bring the milk to a boil in a saucepan. Meanwhile, mix all the other ingredients except the butter. Add a small amount of the warm milk and whisk until smooth. Pour the mixture into the boiling milk and, while stirring constantly, cook a thick custard. Pour it into a bowl, cover it with film and let it cool. Then mix the custard until smooth and, separately, the butter into a foam. Gradually beat the custard into the foam by the spoonful.

Fill a piping bag with a decorative tip with a small part of the cream and put it in the fridge for the final decoration.

Spread the remaining cream evenly onto the top of the walnut filling and let it set in the fridge again.

Pour hot (but not boiling) cream over the chopped chocolate and let it stand for a while. Then mix thoroughly into a smooth, glossy coating - ganache. Spread the coating evenly onto the cake and let it set in the fridge, ideally overnight.

Serve the cake cut into slices, decorated with the cream you set aside and walnuts.

Nicely decorated