Pancake

Ingredients

Directions

1. 1

   Whisk eggs and sugar with the whisk of the hand mixer for 5-8 minutes until thick and creamy. Mix almonds, 2 tbsp. cocoa and baking powder, add to the egg mixture and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-35 minutes. Remove the base from the edge of the springform pan.

2. 2

   Leave to cool on a cake rack in the tin. Whip the cream until stiff and allow the vanillin sugar to trickle in. Spread the cream on the base, spread it loosely and chill for about 1 hour. Spread the advocaat on the cream. Sprinkle the rim with chocolate shavings and dust with 1 tbsp. cocoa