Anyone who loves cakes and pastries but doesn’t particularly like cooking should try the famous and popular Malakofftorte – a layer cake made with sponge fingers laced with rum and creme which doesn’t require baking. The classic Austrian Malakoff torte is an easy to make, super indulgent dessert!

Metainformationen

Ingredients

For the cake creme:

  • 200 g butter
  • 150 g icing sugar
  • 250 g almonds (grated)
  • 50 ml milk
  • 150 ml double cream
  • 3 egg yolks

Sponge fingers:

  • 400 g sponge fingers
  • 250 ml milk
  • a little rum
  • 5 tbsp icing sugar (more or less, according to taste)
  • coffee (optional)

For the decoration:

  • 150 g chocolate (dark)
  • 100 g sponge fingers (for covering)
  • 250 ml double cream
  • 1 pack of cream stiffener
  • 1 tbsp icing sugar
  • 200 g almond shavings (to garnish)

Directions of Malakofftorte

  1. Line a springform cake tin with cling film.
  2. To make the cake creme, mix the butter with the sugar until creamy. Mix in the almonds, milk, cream and egg yolks.
    To prepare the sponge fingers, mix the milk, rum and sugar and dip the fingers in the mixture. Line the cake tin with the sponge fingers, using whole fingers to line the base first. Next, use halved biscuits positioned upright to line the side of the tin.
  3. Brush with a layer of creme. Dip further fingers in the milk and rum mixture and place on the creme and then brush this sponge layer with more creme and repeat until the creme has been used up. Finish with a layer of sponge fingers on the top.
  4. Cover the surface with cling film and leave to set in the fridge for at least 4 hours.
  5. In the meantime, melt the chocolate for the covering and use to decorate the sponge fingers according to taste. Leave to dry.
  6. Beat the cream, cream stiffener and icing sugar until stiff. Carefully remove the cake from the tin and cover with approx. 2/3 of the cream. To finish, press the almond shavings around the side of the cake.
  7. Spoon the remaining cream into a piping bag and pipe small rosettes over the surface. Garnish with chocolate fingers and almonds for a real visual as well as indulgent treat!

TIP

The sponge fingers may also be dipped in coffee instead of milk which will give the Malakofftorte a coffee flavour.

JUST ONE MORE THING

Not only the Malakoff cake is a feast for the eyes. Our Black Forest Cake is also a treat for sweet toothers. Layer for layer it is not only a feast for the palate but also an absolute eye-catcher.

Layer by layer a creamy, fruity cake treat: Black forest cake!
The combination of cherries and cream on a kirsch-laced sponge with a creamy chocolate covering is simply irresistible: The Austrian Black forest cake!

HISTORY BOX

The popular “Malakoff” cake is of Russian origin and was allegedly made in Vienna in honour of the French Marshal Pélissier who was awarded the title Duc de Malakoff after the successful storming of the Tower of Malakoff in Russia, during the Crimean War.

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