Summary

Ingredients

• 250 grams sugar
• 160 g wheat flour (whole wheat flour)
• 1 packet baking powder (tartar baking powder)
• 6 egg (s), separated
• 80 g walnuts, rated
• 80 g hazelnuts, rated
• 125 ml oil
• 125 ml water, cold
• 2 teaspoons cocoa powder, unsweetened

For the filling:

• 1 cup cream
• 1 pack cream stabilizer
• Advocaat

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Instructions

1. Mix the yolks with the sugar until frothy. Add nuts, oil and water alternately. Mix the flour with cocoa and baking powder and stir in. Beat the egg white until stiff and fold the egg white into the batter.
2. Spread the dough on a baking sheet lined with baking paper and bake at 180 ° for 30-35 minutes.
3. Let the cake cool down and cut in half. Beat the cream with the cream stiffener until stiff. Brush half of the cake with whipped cream and sprinkle some egg liqueur on top. Place the other half of the cake on top, brush with cream again and drizzle with some egg liqueur just before serving!
4. Tip: Make sure to put the egg liqueur in the refrigerator 1 day in advance! The egg liqueur can of course be left out if children are also eating.