Tuesday, 18 June 2013

Malakoff Cake

Deriving from Austria, this cake isn't as hard as it seems to be. Mostly, because it doesn't require turning on the oven even for a single second ;)
Personally, I wouldn't call it a gourmet sensation, but it is, indeed, very tasty and its appearance is impressive on the table.
The recipe comes from this website.


  • 25 dag/250g of ladyfingers 

  • 1/2 jar of black currant/raspberry jelly 
  • 1,5 glass of milk 
  • 1 vanilla pudding 
  • 4 tablespoons of sugar 
  • 25 dag/250g of butter 
  • 3 tablespoons of powdered sugar 
  • 10 dag/100g almond flakes (the original recipe requires roasting them, but I skipped that part) 
  • 1/2 glass of white wine 
  • 50 ml of rum 
  • 2 teaspoons of sugar 
  • whipped cream 
  • whatever you want - you can use ready-made chocolate decorations, chocolate biscuits, (candied) cherries, blueberries, etc
  1. Prepare the pudding (boil it with milk and sugar, as the  recipe on the packing says), cool it. 
  2. Take a food processor, put the butter and powdered sugar inside and mix. Without stopping add one tablespoon of pudding, then another, till you mix all the pudding with butter and powdered sugar. 
  3. Mix all the ingredients of the punch (use any container you want, even a glass)
  4. Prepare a springform pan, cover the bottom with ladyfingers (preferably only one tier). Impregnate these ladyfingers with your punch. (1-2 teaspoons of punch per 1 ladyfinger is much enough, you'll see in what way your ladyfingers will react on 1 teaspoon of the punch - be careful not to make a mush)
  5. Take the currant/raspberry jelly and using a spoon, put some spoons of the jelly on a different parts of the ladyfingers, then link so that it covers the entire surface of the cake.
  6. Take the cream, prepared in the food processor, put a thick filling of it on the jelly. Don't worry if your jelly mixes a little with the cream. It is very hard to avoid it. If the entire surface is covered with cream, sprinkle it with some almond flakes. 
  7. Repeat points 4-6(ladyfingers, jelly,cream, flakes) till all the ladyfingers are gone. (save some cream for the side of the cake)There should be 2-3 tiers. The last tier are almond flakes. 
  8. Put your cake in the fridge.
  9. When the cake (especially the cream) gets harder (after some time, 1-3 hours) take off the side and use the rest of the cream on the cake's side. Then sprinkle cake's side with almond flakes. 
  10. Decorate the top of your cake with anything you want - biscuits, chocolate decorations, whipped cream, etc
  11. Keep the cake in the fridge.
  12. Bon appetit :)

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