Advocaat Torte

Advocaat Torte Category Liquor 
Views 1224 
Ingredients And Procedures
80gramsbutter, or margarine
1vanilla sugar
6largeegg yolks
200gramsalmonds, ground
1teaspoonbaking powder
100gramssemi-sweet chocolate
6largewhites of eggs
1/2litrewhipping cream
100gramsegg liquer
100gramschocolate 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) sometimes called parchment paper. Bake in a preheated oven for about 60 minutes at 175 degrees C.

Let it cool.

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

Decorate the torte with some cream and sprinkle 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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