Advocaat Cake (german Eierlikoer Torte)

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 3 1/2 ounces butter (100g)
• 3 1/2 ounces sugar (100g)
• 2 teaspoons vanilla sugar (1 package)
• 8 7/8 ounces hazelnuts (250g) or 8 7/8 ounces almonds, chopped (250g)
• 4 1/2 ounces chocolate (finely grated)
• 2 teaspoons baking powder
• 2 tablespoons rum
• 6 egg yolks
• 6 egg whites
• 2 teaspoons dr. oetker whip it (1 package)
• 17 ounces heavy whipping cream (0.5l)
• 6 ounces advocaat (advocaat (german eierlikor) from becr)

Recipe

• 1 mix ingredients 1-8 to a dough (use advokaat instead of the rum if you like).
• 2 beat egg whites until stiff and carefully mix to the dough by hand with a spatula
• 3 bake in a round 9 inch springform for approx 40 min at 350f and let cool
• 4 whip heavy whipping cream with the whip cream aid and spread onto the cooled cake (approx 1/2 hight of cake bottom). do not spread onto the sides of the cake to give a nice black and pattern.
• 5 place whipped cream dots tightly around the perimeter of hte whipped cream top to form a sort of wall around the cake.
• 6 pour approx 6 shot glasses of advokaat into the middle of the cake. be mindful that non of the advokaat seeps through at the edges.