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 (German Eierlikoer)

Directions

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 bake in a round 9 inch springform for approx 40 min at 350F and let cool.
3. Whip heavy whipping cream with the whip cream aid and spread onto the cooled cake (approx 1/2 hight of cake bottom).
4. Do not spread onto the sides of the cake to give a nice black and white 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.
7. Be mindful that non of the advokaat seeps through at the edges.