Recipe - Advocaat Torte

80 g Butter or Margarine
80 g Sugar
1 Vanilla Sugar
6 Egg Yolks
200 g Ground Almonds
1 teaspoon Baking Powder
100 g HalfBitter Baking Chocolate
1 tablespoon Rum
1 tablespoon Brandy
6 Whites of Eggs
One half l Whipping Cream
100 g Egg Liquer
100 g Chocolate Crumbs

Cream butter or margarine. Add sugar and vanilla sugar little at a time.
Mix in eggyolks. Mix almonds with baking powder and stir together with the
chocolate into the dough. Add rum and brandy. Beat the eggwhites until
stiff and stir carefully into the dough.

Fill the dough into a round bakingform covered with bakingpaper (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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini