The original recipe called for 2 envelopes of cream hardener to get the cream get harder faster and stay so longer.
Cream butter or margarine. Add sugar and vanilla sugar little at a time.
Mix in egg-yolks. Mix almonds with baking powder and stir together with the chocolate into the dough. Add rum and brandy. Beat the egg-whites until stiff and stir carefully into the dough.
Fill the dough into a round baking-form covered with baking-paper (paper that prevents sticking). Bake it in a preheated oven for about 60 minutes at 175C; cool.
Whip cream until stiff and put onto the cooled cake. Pour advocaat over it.
Decorate the torte with whipped cream and sprinkle it with the chocolate crumbs.