This gluten free cake, simple but festive with doused with whipped cream and drizzled with advoaaat, should sit overnight in the fridge so the flavours can meld.
1 person made this
80g caster sugar
5 eggs, separated
200g ground almonds or hazelnuts
2 tablespoons rum
2 teaspoons vanilla sugar
1 teaspoon baking powder
100g milk chocolate or whole nut chocolate
For the topping
500ml double cream
advocaat to taste
Method Prep:15min › Cook:40min › Ready in:55min
In a large bowl beat butter until creamy, Gradually add sugar, egg yolks, almonds, rum, vanilla sugar and baking powder.
Melt the chocolate in a hot water bath and add to the mix. Stir to combine.
In another tall bowl beat the egg yolks until they stand in stiff peaks. Fold into the mix.
Preheat the oven to 180 C / 160 C fan / Gas 4.
Tip the mixture into a 23cm springform tin and bake in the preheated oven until a tester comes out clean, 40 to 50 minutes. Unmould and cool completely on a wire rack.
Beat the double cream until it stands in stiff peaks and cover the entire cooled cake with it, leveling it with a knife. Generously drizzle advocaat over the top in a spiral pattern. Cover and refrigerate overnight.