Malakoff Cake

Name: Malakoff Cake
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 1 package Pudding powder "Vanilla flavour" (for 1/2 l milk; for cooking); 1/2 l Milk; 50 g flaked almonds; 300 g Ladyfingers; 9-10 Tbsp Rum; 250 g soft butter; 100 g Icing sugar; 30 g finely ground almonds; 100 g Whipped cream; 16 Chocolate decoration sheets; 7-10 Tbsp Cling film

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

1 package Pudding powder "Vanilla flavour" (for 1/2 l milk; for cooking)
1/2 l Milk
50 g flaked almonds
300 g Ladyfingers
9-10 Tbsp Rum
250 g soft butter
100 g Icing sugar
30 g finely ground almonds
100 g Whipped cream
16 Chocolate decoration sheets
7-10 Tbsp Cling film

Directions

1
Stir pudding powder into 4 tablespoons of milk until smooth. Bring the rest of the milk to the boil, stir in the custard powder and bring to the boil, allow to cool in a bowl. Roast the flaked almonds in a pan without fat until golden brown.
2
Place a springform pan rim (24 cm Ø) on a smooth cake plate. Place a layer of sponge finger on the base and sprinkle with 3-4 tablespoons of rum. Stir the cold pudding once vigorously. Stir butter and icing sugar until creamy white. Stir in the pudding by the spoonful. Finally add ground almonds.
3
Spread a thin layer of butter cream on the soaked lady fingers. Place a new layer of lady fingers on top, sprinkle them again with rum and spread a thin layer of butter cream on top. Repeat this once again. Put the Malakoff cake in a cool place for about 1 hour.
4
Leave the rest of the buttercream to stand at room temperature. Remove the cake from the edge with a sharp knife. Spread the cream all around and sprinkle with flaked almonds. Whip the cream until stiff and fill into a piping bag with a large star-shaped spout. Spray 16 small tuffs onto the cake. Decorate with chocolate decorating leaves. Keep cool until serving