This year, I baked two cakes for Easter, and the second one was a "Drunken Izidor." 

Instructions:

1. Cream the butter (or margarine) with the powdered sugar, add the egg yolks, and beat until creamy. Mix in the flour combined with baking powder and the ground walnuts. Finally, gently fold in the whipped egg whites.

2. Line a cake pan with parchment paper and bake in a preheated oven at (medium) 160-170°C (320-340°F) for 20–25 minutes. After cooling, I cut the cake in half. 

3. Mix the ingredients for the walnut filling until the sugar dissolves. If using rum flavoring, add a little water. Spread apricot jam on the bottom layer, then evenly distribute the walnut filling on top. Add the cocoa cream, reserving a portion for the sides of the cake. Place the second cake layer on top and coat the sides with the remaining cream.

4. For the cocoa cream I beat the butter (or margarine) with the powdered sugar. Then I cook a thick pudding from the pudding powder, 1 tbsp cocoa powder, 2 tbsp sugar, and 1 dl milk, letting it cool completely. I mix the cooled pudding into the butter-sugar mixture and whip it until fluffy. Finally, I add an extra tablespoon of cocoa powder and mix well again, until it becomes fluffy. Spread the cream over the walnut layer and around the sides of the cake.

5. For the chocolate glaze I melt the chocolate with a little oil over a double boiler (I used 8 dkg this time). You can use milk or dark chocolate, whichever you prefer. Once the glaze has cooled a bit, pour it over the cake and decorate with Easter-themed toppings.