Advocaat torte

Yield: 1 Servings

Measure Ingredient
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 Whites of Eggs
½ litre Whipping Cream
100 grams Egg Liquer
100 grams Chocolate Crumbs

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

Let it cool down (or out?).

Whip cream until stiff and put onto the cooled cake. Pour egg liquer over it.

Decorate the torte with some cream and sprinkel it with the chocolate crumbs.

Cal altogether : 5539 (bet those are Kcal!) carbon hydrates: 287 g fat/ protein : 429 / 103 g

The original recipe called for 2 envelopes of cream hardener. That stuff helps to get the cream get hard more quickly and staying so longer. Unfortunately I don't know what it consists of.

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