Advocaat Cake (German Eierlikoer Torte) - cooking recipe

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 (Advocaat (German Eierlikor) from BecR)

Preparation

mix ingredients 1-8 to a dough (use advokaat instead of the rum if you like).
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
whip heavy whipping cream with the whip cream aid and spread onto the cooled cake (approx 1/2 hight of cake bottom). Do not spread onto the sides of the cake to give a nice black and white pattern.
Place whipped cream dots tightly around the perimeter of hte whipped cream top to form a sort of wall around the cake.
pour approx 6 shot glasses of advokaat into the middle of the cake. Be mindful that non of the advokaat seeps through at the edges.