Malakoff Torte-the Baer family recipe

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Malakoff Torte-the Baer family recipe

Malakoff Torte-the Baer family recipe

It's an Austrian cake rich with a whipped cream buttercream and sponge fingers, much like a Tiramisu without the coffee flavour. She is proud of the fact that it is a standalone cake too so that the skill of the cakemaker is evident in ensuring that the structure has integrity and evenness. These Austrians are a precise bunch ;) She even took photos of the assembly process from the day before so I would have step by step instructions. What a great friend!

Malakoff Torte-the Baer family recipe

Made over two days so that the sponge fingers soften, it is flavoured with rum and topped with a stiff sweetened whipped cream and strawberries and it quite a sight to behold. It's a cake designed to impress, in fact it was a special occasion cake made just for birthdays in the Baer household. Thanks to M for sharing her cake recipe with me and all of my readers and for giving me a slice of heaven on a plate.

Malakoff Torte-the Baer family recipe

  • 4 egg yolks
  • 65grams/2.3ozs butter
  • 120grams/4 ozs icing sugar
  • 300grams/10.7ozs ground hazelnuts or almonds
  • 500ml/1 pint thick cream
  • 2 packs I Savoiardi (Lady Finger Biscuit)
  • Milk to slightly soak the Savoiardi
  • Rum which can be added to the milk for flavour
  • 175ml/6.2 fl oz. thick cream to cover cake

Malakoff Torte-the Baer family recipe

The I Savoiardi biscuits

Day 1

Step 1 - Mix egg yolks and icing sugar until white and creamy. Add the soft butter and continue mixing until soft.

Step 2 - Whip 500ml cream until stiff. You can add 1 teaspoon of Gelatine desolved in a couple of tablespoons of water. When you add the Gelatine it has to be cool otherwise the cream will run.

Malakoff Torte-the Baer family recipe

The nutty/buttery mixture

Step 3 - Fold half of the whipped cream under the egg/sugar/butter mixture. Then fold under the ground nuts.

Fold in the rest of the whipped cream. Note that Hazelnuts will give a strong flavour, Almonds are more subtle. You can use half/half.

Malakoff Torte-the Baer family recipe

_Dipping the biscuits in the milk/Rum mixture

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Malakoff Torte-the Baer family recipe

Malakoff Torte-the Baer family recipe

Layering the cake

Step 4 - Take a cake tin and line it with foil. One by one dunk the Lady finger Biscuits in the Milk/Rum mixture and cover the bottom of the cake tin. Add a layer of cream mixture, then repeat with a layer of soaked bicuits, etc. Finish with a layer of soaked biscuits. Cover with foil and a plate and put it in the fridge overnight.

Malakoff Torte-the Baer family recipe

The next day, removing the foil

Malakoff Torte-the Baer family recipe

Cake ready for its last layer of whipped cream

Step 5 - Next day whip the rest of the cream and cover the cake after the foil is removed. Put strawberries or well drained tinned peaches on top.

Malakoff Torte-the Baer family recipe

Adding cream on the top and smoothing out

Malakoff Torte-the Baer family recipe

Ready for the strawberries

Step 6 - Don't leave the cake standing outside on a hot or warm day - it will melt.

Malakoff Torte-the Baer family recipe

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Adding strawberries

Malakoff Torte-the Baer family recipe