Drunk Isidor

ingredients

4 pcs eggs 150 g powdered sugar 100 g butter 150 g ground nuts 70 g semi-coarse flour 2 tbsp cocoa 1/2 pk baking powder

Nut filling

250 g ground nuts 4 tbsp powdered sugar 1 pk vanilla sugar 1,5 dl rum jam

Butter filling

3 pk eggs 150 g crystal sugar 250 g butter chocolate icing

progress

Original recipe from my grandmother’s old yellowed book.

1.

Beat soft butter, egg yolks and icing sugar. Beat the egg whites especially until stiff.

2.

Add the beaten egg whites and flour mixed with cocoa and baking powder. Mix lightly and stir in the nuts.

3.

Pour the batter onto a baking tray lined with baking paper. Bake – 15 min at 200 °C.

4.

Cream: Beat eggs and sugar over steam and allow to cool, stirring occasionally.

5.

Mix the ground nuts with the sugars and add the rum.

6.

Beat the butter and add the cooled beaten eggs and whisk.

7.

Remove the paper from the pastry, brush with jam and spread the nut filling over the pastry.

8.

Brush the nut filling with the whipped butter and spread the chocolate glaze on top. Allow to set and cut into cubes.