MIN. Backing time


1,500 kg Westfalia Rührfrisch
0,700 kg water
0,600 kg Westfalia Goldquell Öl
0,100 kg nuts
0,010 kg cinnamon

0,300 kg egg white
0,300 kg sugar
0,100 kg nuts
pinch of salt

0,600 kg Westfalia Creme Royal
1,000 kg water, cold
0,100 kg advocaat-paste (follow manufacture information)



Stir the ingredients for the mixture 2 minutes in a mixing-machine. Grease two baking-sheets 60×40 cm and cover them with baking-paper. Spread approx. 1455g of the ready mixture evenly on each baking-sheet.
Whip egg withe, sugar and the pinch of salt to meringue and spread it half and half on every cake-base, cover with the grounded and roasted nuts, ready to bake.

Baking temperature: approx. 180°C
Baking time: approx. 20 minutes

For the filling, whip Creme Royal, Advocaat-paste and the cold water to high volume for approx. 5 minutes in a mixing-machine.
Turn the cake-base and remove the baking-paper, put one cake-base on a baking-sheet and spread the Advocaat-filling evenly, cover with the second cake-base.

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