Simple shortbread cake with alcohol Drunkard's cake instead of champagne? This recipe with rum will make you the highlight of the party

Why is this shortbread cake called Drunkard's Cake?

The drunkard's cake gets its unique name because of its comparatively high alcohol content. Finally, the part of the cake that contains the alcohol does not end up in the oven – no evaporation occurs. Rather, the alcohol content comes from butter biscuits soaked in rum.

But the Drunkard's Cake is not just a real party hit because of the alcohol it contains: The cake is also a real eye-catcher – as claudiaschlec proves on Instagram with her homemade drunk cuts.

But what does the Drunkard's Cake consist of – besides the rum? In total, the Drunkard's Cake consists of five layers: a sponge cake base, which is first covered with a cranberry layer, then topped with a large portion of cream and decorated with butter biscuits – previously soaked in rum – and crowned with a chocolate icing becomes.

Got hungry? It's good that we're telling you the recipe below!

Bake drunkard's cake in two steps – you need these ingredients for the recipe

In addition to rum or another liqueur, the Drunkard's Cake naturally also requires classic baking ingredients. According to the recipe portal Leckerschmecker, you need to get the following foods:

• 250g flour

• 250g sugar

• 5 eggs

• 800 ml whipped cream

• 600 g cranberries (from the jar)

• 1 pack of butter biscuits

• 2 tsp baking powder

• 2 packs of vanilla sugar

• 4 packs of cream stiffener

• 2 packs of whole milk icing/couverture

• 5 tbsp hot water

• Rum (or another liqueur of choice – also popular: Amaretto)

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Step 1: Create the basis for the alcohol – this is how you prepare the sponge cake base

Alcohol always needs a good basis – even with cake! Therefore, the first step is to create a juicy sponge cake baser. The following ingredients are required: 250 g flour, 250 g sugar, 5 eggs as well as some hot water and baking powder.

However, before we start preparing: Preheat the oven to 180 °C top/bottom heat. But now we can get started!

First, beat the eggs with the sugar – gradually adding the hot water until everything is foamy. Then the flour and 2 teaspoons of baking powder can be added to the bowl and lovingly stirred in. All you have to do is spread the creamy mixture on a tray and put it in the oven. Wait 20 to 25 and let the finished base cool down thoroughly – done!

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Step 2: Drown the cake in the alcohol – this is how the cream topping with the rum butter biscuits works

The foundation is in place, now it's time for the covering and thus the layering! We start with the fruit layer: First drain the cranberries – or other fruits of your choice – from the glass. Then pour it onto the sponge cake and spread it evenly.

Now it's time for the cream layer: Use the 800 ml whipped cream, the four packs of cream stiffener and the two packs of vanilla sugar! Put everything in a bowl and beat thoroughly until a solid mass forms. Turn the bowl over once – nothing comes your way? Perfect, then the cream is ready for the cake.

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After the cream has been sprinkled evenly on the cake, the alcohol comes into play. Fill a shallow bowl with some rum. Open the package of butter biscuits and dip the biscuits individually – then add them to the cream topping. As soon as the whole cake is decorated with soaked shortbread cookies, the chocolate icing follows!

To do this, grab the couverture, chop it up, heat it in the microwave or in a water bath and, if necessary, refine it with a little rum. Finally, all you have to do is pour the chocolate over the cake – and You've already created your own drunkard's cake!

Sources used: leckerschmecker.me, Instagram/claudiaschlec