Malakoff Cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Mix 4 tablespoons of milk and pudding powder. Bring the rest of the milk to the boil and add the pudding powder while stirring. Bring to the boil again briefly, pour into a bowl, cover with foil and allow to cool.

2. 2

   Roast the flaked almonds in a pan without fat while turning them golden brown, let them cool down on a plate. Place a 22 cm Ø cake rim or a 24 cm Ø springform pan rim on a cake plate.

3. 3

   Place a layer of ladyfingers on the floor and sprinkle with 3-4 tablespoons of rum. Stir the cooled down pudding once vigorously. Stir butter and sieved icing sugar until creamy white. Stir in the pudding by the spoonful.

4. 4

   Finally add ground almonds. Spread a thin layer of butter cream on the soaked lady fingers. Place a new layer of ladyfingers on top, again sprinkle with rum and spread a thin layer of buttercream on top.

5. 5

   Repeat this again. Put the cake in a cool place for about 1 hour. Do not chill the rest of the buttercream. Remove the cake from the edge with a sharp knife. Spread butter cream all around and sprinkle with almond flakes.

6. 6

   Pour the rest of the cream into a piping bag with a large star-shaped spout. Spray 8 tuffs onto the cake and decorate with chocolate leaves. Keep cool until serving. Makes about 16 pieces.