Preparation of Malakoff cake
Sponge cake
- ¼ Egg
- 1 dag Flour
- ⅔ dag Sugar
- ¼ tbsp Water
- 0.08 packages Vanilla sugar
- Egg white
Disconnect ¼ Egg.
Beat the egg yolks with 0.42 dag Sugar, 0.08 packages Vanilla sugar and ¼ tbsp Water until frothy.
Beat the egg whites with Egg white with ¼ dag Sugar until stiff.
Fold the snow and 1 dag Flour alternately into the yolk mixture.
Pour into a greased and floured cake tin (26 cm).
Bake at 180 C for approx. 20 minutes.
Remove the sponge cake from the tin and leave to cool.
Put the cooled sponge back into the tin and also place a 10 cm high strip of baking paper between the sponge and the cake ring.
Pudding cream
- 0.08 packages Pudding powder
- 0.04 L Milk
- 0.04 L Whipping cream
- 1.25 dag grated Almonds
- 0.83 dag Butter
- 0.83 dag Sugar
- 0.17 tbsp hot Rum
- ⅔ leaves Gelatin
- Water
Prepare a pudding from 0.08 packages Pudding powder and 0.04 L Milk (according to package instructions).
Stir a few times during cooling.
Stir 0.83 dag Butter with 0.83 dag Sugar until frothy.
Stir in the cold pudding one spoonful at a time (make sure that the pudding and butter are about the same temperature).
Stir in 1.25 dag grated Almonds.
Soak ⅔ leaves Gelatin in cold Water.
Beat 0.04 L Whipping cream until stiff.
Squeeze out the soft gelatine leaves and dissolve in 0.17 tbsp hot Rum.
Stir the dissolved gelatine very quickly into the custard and fold in the whipped cream.
Biscotti
Set aside 6 pieces of 0.17 packages Biscotti.
Place 0.17 tbsp Rum in a plate with 0.08 cups cold Coffee.
Alternate layers of custard with the coffee-dipped sponge fingers on the sponge cake.
Start and finish with custard cream.
Chill the Malakoff tart for a few hours.
Decorate
- 20.83 ml Whipping cream
- 8.33 g Sliced almonds
- Cooking chocolate
When the custard is firm, the baking paper ring and ring mold can be removed.
Beat 20.83 ml Whipping cream until stiff.
Spread the top and sides of the cake with the whipped cream.
8.33 g Sliced almonds in the oven at 150 °C until lightly browned.
Sprinkle the sides of the cake with the cooled flaked almonds.
Using a piping bag and a pastry nozzle, pipe the remaining whipped cream onto the edge of the Malakoff cake.
Cut the sponge cakes in half, dip in liquid Cooking chocolate and place in a radial pattern on the Malakoff cake.
Decorate the center of the cake with chocolate shavings.
Created and tested by Martin Schlagnitweit – seasonal cook, web developer and vegetable grower.
Malakoff cake photos
Buttercream and sponge cake are layered on the first half of the sponge base
After chilling, spread the top and sides of the Malakofftorte with whipped cream
Sprinkle the outside of the Malakoff cake with chopped almonds
Decorate the Malakoff cake all over with whipped cream
The finished Malakoff cake, here with birthday decoration
Nutrition per serving
Reference amount: 1 serving
Composition
Carbohydrates 35%
Protein 13%
Fat 51%
Fiber 3.5%
- Carbohydrates
- 30 g
- Protein
- 11 g
- Fat
- 44 g
- Fiber
- 3 g
Energy
561 kcal
2,347 kJ
Questions about Malakoff cake
- How many kcal does Malakoff cake have?
-
One serving of Malakoff cake provides 561 kcal.
- How many carbs does Malakoff cake contain?
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One serving of Malakoff cake contains 30 g of carbs.
- How much protein does Malakoff cake contain?
-
One serving of Malakoff cake contains 11 g of protein.
- How much fat does Malakoff cake contain?
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One serving of Malakoff cake contains 44 g of fat.
- How much fiber does Malakoff cake contain?
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One serving of Malakoff cake contains 3 g of fiber.
