POLISH VERSION
Classic.
Cake resembling childhood (alcohol lover for quite some time, huh? ;P)
Cake I’ve always liked a lot.
Cake you should make at least once in your life :)
Let’s face it – this cake is not dedicated for everyone. The main thing here is soaking soaking soaking ;D There can be no Drunkard Cake without really decent soaking. And please, for God’s sake, don’t be too careful with using alcohol :) It has to be wet, it has to be alcoholic, it has to be sharp in taste :) The worst thing you can do about this cake is making it bland.
Sponge cakes can be prepared even two days before serving. The next day you can put the cake together so that during the night the flavours can mix altogether in the fridge.
Oh, and if someone tells me that the cream is “a bit ready-made – noooo good”, then I recommend to try it first. There is a huge chance you’ll change your mind :)
Risky statement but… I adore Drunkard ;D
Ingredients for one white sponge cake (34x23cm):
- 3 eggs
- 3 Tbs sugar
- 2 Tbs all-purpose cake flour
- 1 Tbs starch
Baking paper onto the bottom of the form only.
Sift the flours.
Two whole eggs (yolks and whites) into the bowl. Add sugar and mix it at high speed till the mass starts growing and getting a bit thick. It can take a bit – I was mixing for a bit more than 10 minutes.
When finished, add just a bit of flours and reeeeeeeeally subtly stir it with a spatula. Add the rest of dry ingredients and stir again sloooowly so :) Do not stir for too long – we don’t want the mass to collapse :)
Pour it to the form.
Bake at 180°C for about 15-20 minutes.
Prepare the second sponge in the same way :)
Ingredients for dark sponge:
- 4 eggs
- 4 Tbs sugar
- 2 Tbs all-purpose cake flour
- 1 Tbs starch
- 1 heaping Tbs cocoa
Baking paper onto the bottom of the form only.
Sift the flours with cocoa.
Two whole eggs (yolks and whites) into the bowl. Add sugar and mix it at high speed till the mass starts growing and getting a bit thick.
When finished, add just a bit of flours, subtly stir it with a spatula. Add the rest of dry ingredients and stir again sloooowly so :) Do not stir for too long – we don’t want the mass to collapse :)
Pour it to the form.
Bake at 180°C for about 20 minutes.
Soaking:
- 1 1/2 cup water
- not full tsp lemon juice
- 2 Tbs sugar
- 50ml spirit
Boil water together with sugar and lemon juice. Keep it on a low heat for a moment still boiling.
Cool it completely.
NOTICE! Add spirit just before soaking the sponges.
Cream:
- 1 pack of Original Karpatka Cream from Delecta (this one)
- 2 3/4 cup milk
- 1 1/2 butter (at room temperature)
- 30ml food spirit
Pour Karpatka powder with 3/4 cup of milk. Stir it to get rid of all knobs in the mixture. If necessary, sift it.
Boil the rest of the milk.
Add the cream mixture to boiling milk and stir it thoroughly. Boil it for about 3 minutes to get a smooth and thick cream.
Leave aside for complete cooling.
Mix the cold cream with butter.
Gradually start adding alcohol and mix it in.
Moreover:
- 1 pack of plain biscuits
- … even more food spirit ;)
Making Drunkard:
Pour 3/4 cup from Soaking and add 20ml of food spirit to it. Leave aside.
Place white sponge on baking paper and soak it both side.
Put 1/3 cream onto sponge and smooth it.
Cover it with soaked dark sponge.
Put cream onto it again.
Soaked white sponge onto it. Cover it with the rest of the cream and smooth it.
Place plain biscuits on the top of the cake. And glaze it :)
The best glaze ever:
- 6 Tbs sugar
- 2 Tbs butter
- 2 Tbs water
- 2 Tbs cocoa
Stir sugar with cocoa. Add to butter and water and heat it up till it’s combined and smooth.
Glaze the biscuits.
Leave in the fridge for a night.
Smacznego!
