This year, I baked two cakes for Easter: a chocolate cake and a "Drunken Izidor" cake. This is the chocolate cake.

Instructions:

1. Prepare the cake layers: melt the butter (or margarine) with honey, eggs, and sugar over a double boiler. Let it cool to lukewarm, add the vinegar, and then mix in the flour combined with baking soda. Knead the dough on a board — if it's too soft, add a little more flour. Divide into 4 equal parts and roll them out to fit the bottom of a baking tray. Bake each layer separately at 180°C / 350°F until golden. Let them cool completely.

2. Make the caramel: place the unopened condensed milk tubes (or pour the contents into a glass jar with a lid) in a pot of water. Simmer for 3 hours until the milk turns into a light caramel. Let it cool completely — this can be done a day ahead.

3. Prepare the cream filling: cook the pudding with milk and sugar, following the packet instructions. Let it cool completely. Cream the butter (or margarine) with powdered sugar until fluffy, then mix in the cooled pudding. Finally, blend in the caramel and ground walnuts. Chill the cream in the fridge for at least 1 hour.

4. Assemble the cake: place the first cake layer in the same tray where you baked it. Spread a generous layer of cream, add another cake layer, and repeat the process. Finish with cream on top.

5. Let the cake rest in the fridge for at least 24 hours to soften and allow the flavors to meld. Slice and serve!