Malakoff Cake

AUTHOR
Cassandra Brock
DIFFICULTY
very easy
RATING
4 90
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 16
  • 1 package Pudding powder "Vanilla flavour" (for cooking)
  • 1/2 l Milk
  • 50 g flaked almonds
  • 350 g Ladyfingers
  • 9-10 Tbsp Rum
  • 250 g soft butter
  • 100 g Icing sugar
  • 30 g ground almonds without skin
  • 300 g Whipped cream
  • 1 package Vanillin sugar
  • 7-10 Tbsp Chocolate Rolls
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Stir pudding powder and 6 tbsp. of the milk until smooth. Bring the rest of the milk to the boil, stir in the pudding powder, bring to the boil again and simmer for about 1 minute. Pour the pudding into a bowl and place foil directly on the pudding. Roast the flaked almonds in a pan without fat until golden brown. Let it cool down on a flat plate.

  2. 2

    Place a cake ring (24 cm Ø) on a cake plate. Place a layer of sponge finger on the base and sprinkle with 3-4 tbsp rum. Whisk butter and icing sugar with the whisk of the hand mixer for about 10 minutes until creamy. First stir in the pudding by the spoonful, then the ground almonds.

  3. 3

    Spread 1/3 buttercream on the lady fingers in the mould. Place a second layer of lady fingers on top, sprinkle with 3-4 tbsp rum and spread another third of buttercream on top. Place another layer of lady fingers on top, sprinkle with the rest of rum and spread the rest of the buttercream on top. Chill the cake for at least 1 hour.

  4. 4

    Remove the cake ring from the cake. Whip the cream with the whisk of the hand mixer until stiff. Let vanilla sugar trickle in. Spread the cake loosely with the vanilla sugar. Sprinkle almond flakes on the cake rim. Decorate the cake with chocolate rolls. Keep cool until serving.

Nutrition Facts

KCAL
340 kcal
CARBS
23 g
FATS
24 g
PROTEINS
4 g

Categories & Tags

Cakes & Pastriesvery easyCake