Advocaat cake tastes heavenly at any time of the year and is a real eye-catcher.

Ingredients

Dough (26cm springform pan)

• 100 g wheat flour
• 120 g hazelnuts
• 150 g sugar
• 150 g margarine
• 3 eggs
• 50 ml milk
• 2 teaspoons baking powder
• 1 packet vanilla sugar

Advocaat cream

• 150 ml advocaat
• 4 gelatin leaves
• 500 ml whipped cream
• 1 packet vanilla sugar

Advocaat topping

• 200 ml advocaat
• 1 gelatin leaf

Whipped cream for decoration

• 200 ml whipped cream
• 1 packet vanilla sugar
• 1 packet cream stiffener

Instructions

1. Preheat oven to 180 degrees
2. Mix flour with baking powder and ground hazelnuts
3. Whisk margarine, sugar, vanilla sugar, and eggs until frothy; add milk first, then spoon in the hazelnut-flour mixture
4. Pour into a springform pan and bake for about 30 minutes, then remove from the cake ring immediately and let cool - attach cake ring around the cake
5. Soak 1 gelatin leaf in water for 5 minutes and mix with the advocaat
6. Soak 3 gelatin leaves in water for 5 minutes and whip with the cream
7. Mix cream with the advocaat mixture and spread onto the cake base
8. Soak 1 gelatin leaf in water for 5 minutes and mix with advocaat
9. Carefully pour the advocaat topping over the cake and ideally place in the refrigerator overnight
10. For decoration, whip cream with vanilla sugar until stiff and fill into a piping bag
11. Remove cake ring and decorate with cream swirls
12. Enjoy!