Advocaat torte

80 g  butter or margarine
     80 g  Sugar
      1    vanilla Sugar
      6    Egg Yolks
    200 g  Ground Almonds
      1 ts baking powder
    100 g  Half-Bitter Baking chocolate
      1 tb Rum
      1 tb brandy
      6    Whites of Eggs
    1/2 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 egg-yolks. Mix almonds with baking powder and stir together with the
  chocolate into the dough. Add rum and brandy. Beat the egg-whites until
  stiff and stir carefully into the dough.
  
  Fill the dough into a round baking-form covered with baking-paper (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.