Gluten-free drunk Izidor

1. In one bowl, beat stiff peaks from egg whites, and in another bowl, mix egg yolks, sugar and softened butter into foam. Add cake mix, baking powder, nuts, cocoa and mix by hand. Finally, lightly mix stiff snow from egg whites.

2. Spread the dough on a baking sheet lined with baking paper and bake at 180 degrees 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 of the cake with chocolate glaze.

Walnut filling procedure:

Mix nuts, rum, powdered and vanillin sugar.

Cocoa cream procedure:

1. Beat the 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 mixture until you get a soft cocoa cream.

Frosting procedure:

Dissolve the ingredients over steam.