Advocaat Torte
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




80 grams butter or margarine
80 grams sugar
1 vanilla sugar
6 egg yolks
200 grams ground almonds
1 teaspoon baking powder
100 grams half-bitter baking chocolate
1 tablespoon rum
1 tablespoon brandy
6 egg whites
1/2 liter whipping cream
100 grams Advocaat
100 grams chocolate crumbs

Preparation

1 Cream butter or margarine. Add sugar and vanilla sugar little at a time. 2 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. 3 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. 4 Whip cream until stiff and put onto the cooled cake. Pour advocaat over it. 5 Decorate the torte with whipped cream and sprinkle it with the chocolate crumbs.

About


The original recipe called for 2 envelopes of cream hardener to get the cream get harder faster and stay so longer.