Chocolate whisky cake

Tippaleipa

• 100 GRAM SELF-RAISING FLOUR
• 3 EGGS
• 2 TBSP CACAO
• 50 GRAM CHOCOLATE, melted
• 100 GRAM SUGAR
• 2 CUPS CREAM, whipped
• 4 TBSP WHISKY
• ICING SUGAR
• 4 TBSP JAM

• 300 GRAM FLOUR
• 1 CUP MILK
• 1/2 TSP YEAST
• 1 TBSP SUGAR
• 2 EGGS
• 1/2 TSP SALT
• ICING SUGAR

Beat the eggs with the sugar for 5 minutes. Add the flour, the cacao and chocolate and stir carefully. Pour the batter into a greased cake tin and bake half an hour at 180 degrees Celsius. Allow the cake to cool down and cut it in three slices. Sprinkle each slice with whisky. Spread some jam on the first and second slice and distribute the cream over the jam. Keep some cream behind for decorating the top side of the cake. Put the layers back on top of each other, sprinkle the cake with icing sugar and decorate with the remaining cream.

Mix flour, milk, yeast, sugar, eggs and salt and beat for a few minutes. Cover the bowl with a cloth and allow the batter to rise for one hour. Heat oil for deep frying. Use a piping bag and pipe the batter in the oil in the form of a bird's nest. Fry the nests until golden brown and sprinkle them with icing sugar.

Tippaleipa are served for "Vapu", the Finnish celebration on the First of May. The Finnish drink, eat and dance, probably because they are happy that the long winter is finally over.