My friend M is a neverfail cook. By that I mean that everything that she cooks is fantastic. Without exception. But in the time I’ve known her, I’ve never seen her make a cake. When she mentioned that she would be making an Austrian cake for Australia Day I knew it would be good (duh!) but I was excited to learn that this was her family’s recipe and a genuine Austrian cake as well. I think I actually rubbed my hands together in sheer happiness and bounced up and down on my Swiss Ball.
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!
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
The I Savoiardi biscuits
Day 1
1. Mix egg yolks and icing sugar until white and creamy. Add the soft butter and continue mixing until soft.
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.
The nutty/buttery mixture
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.
Dipping the biscuits in the milk/Rum mixture
Layering the cake
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.
The next day, removing the foil
Cake ready for its last layer of whipped cream
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.
Adding cream on the top and smoothing out
Ready for the strawberries
6. Don’t leave the cake standing outside on a hot or warm day – it will melt.
Adding strawberries
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42 Comments | Add your own
Looks lovely and delicious! I like the idea of not having to bake the sponge layer. Love the addition of nuts too!
I like this—it reminds me of an Italian dessert cake whose name escapes me at the moment (but one which I have always wanted to try). The strawberries on top make for such a lovely presentation!
This looks amazing, Lorraine! I love being let into the secret of someone’s family recipe—it always feels like such a tremendous privilege.
Mmmm yum! It would look lovely when cut as well, with the layers of biscuit & nutty cream. Beautiful!
Looks and sounds delicious!
So great to see a not cooking cake when it has been so hot! I will be trying this for the next birthday. Thanks for sharing.
Hi L, I think recipies should be shared and held back. Good food should be available for everybody! I have more kitchen secrets I can share. How about I make us fruit dumplings? Yes, It is a great cake. The Italian cousin is Tiramisu. Love to all!
Yum, it sounds beautifully soft and nutty. I like the fruit on top, that way you can feel less guilty about the cream
my oven broke recently and i’ve got cabin fever from not making anything.
i think i’ll try this recipe. thank you NQN.
Looks lovely and light, though if we’re talking about a sponge finger cake, I think my heart will always belong to the tiramisu.
Such a stunning cake and no cooking involved! I’m sold! Awesome.
mmmm yummo!
My husband loves tirimasu & is the only dessert he likes. I think this it going to be the one I’ll make for Valentine’s day for him, & see if this will be another dessert I can do! As much as I like tirimasu, you do need a change now & then. Just have to remember to make in advance..thanks for the recipe!
mmmmm looks soo yummy!
you must get a lot of calcium, couldn’t help but notice the massive moons on your thumbnail
This cake looks devine – I love it! The strawberries make it so pretty.
That torte looks so good covered in fresh strawberries like that! I like that the body is made out of biscuits.
I’d be interested to try this – it looks so tempting with the strawberries and I don’t like coffee so have always been a little suspicious of tiramisu
I also am impressed that not only did she take photos for you but nice clear photos!
Ohh yum…I can’t wait for fresh strawberry season!
Hi NQN, That looks wonderful. Do you think you could adapt it to include mascarpone which my sister loves? Maybe half-half with the cream or something? Or would this make the cream mixture too thin?
Yum, this looks beautiful, and I’m sure it tastes great!
A thing of beauty.. a very tasty beauty! Mmmmm I love tiramisu so I would love this too!
Wow that buttercream/nut mixture sounds divine and good enough to eat on its own!
That looks absolutely delicious and spectacular too – I love the step-by-step photos, it really helps explain the method.
Hi pigspigscorner-Non baking in the current Sydney heat is a definite appeal
Hi Sandie-Oh yes tiramisu! Yes it is except it is a standalone cake (so harder engineering wise)
Hi Angela-I agree, it feels like getting access to a secret cave!
Hi shez-It was very pretty when cut too, I loved the contrast of red and white!
Hi Kathy-Thanks, it definitely was!
Hi tara-I hear you, I turned the oven on today and regretted it instantly!
Hi Big M-Please tell my mum that!
Yes please to fruit dumplings!
Hi Arwen-hehe yes the fruit is the healthy bit!
Hi reddoorred-Oh no! That’s hard isn’t it
This is great
for when you can’t or don’t want to use the oven.
Hi Y-Ahhh I think you’ll have to try this first before deciding!
Hi Esz-Yes it’s perfect for this weather
Hi Reemski-Thanks!
Hi Jules-This is a great choice for valentines day-the colours alone are ideal! And it’s just so rich and gorgeous
Hi Iron Chef Shellie-They aren’t my nails, they’re my friends as she made the cake. I seem to have permanent nail polish on mine
Hi Cakelaw-Thanks so much! I love strawberries and cream together
Hi Kevin-It’s clever isn’t it. No baking at all!
Hi johanna-This is a really nice version of a tiramisu type of dessert. I know, I was so impressed! What a great friend
Hi maris-I think we’re towards the end of ours!
Hi Rose-It might work as mascarpone has some hold to it but I think perhaps a bit more gelatine is needed, just in case?
Hi Sara-I had a slice and it was incredibly delicious!
Hi Ffichiban-If you like tiramisu you’ll like this, in fact I think I like this one more
Hi Karen-hehe yes, probably a good thing that I wasn’t there when she was making it!
Hi Arista-I agree, it definitely helps when talking about a cake that needs a bit of “engineering ” to it!
That torte looks so appetizing! Yum yum, Lorraine!
this would be an absolute joy to consume. those strawberries make me miss summer something fierce!
This looks beautiful Lorraine! And we just happen to have the strawberry season now….
What a beauty, Lorraine! I’m sure it tasted wonderful!
Hi Sophie-Thanks! It was heaven in a slice
Hi grace-Perhaps something to look forward to in your upcoming summer? Just don’t share it with ungrateful colleagues
Hi Vera-Thanks so much! It was amazing indeed
Wow, that looks amazing! I love desserts with fresh fruit, especially strawberries. And the layered cookies… YUM!
That is a gorgeous cake! MMMmmm, I bet it was heavenly.
I would have loved to see what the inside looked like as in on a slice on a plate in front of me!!!
~ingrid
Wait.. Do you sit on a Swiss ball while on the computer? I know of one other person who actually does this
.
Hi Patricia-Yes fresh fruit always looks so delectable doesn’t it!
Hi ingrid-It was really so good and so rich. There’s actually a picture of the inside on my Australia Day story although not as a single slice (it looked too good to wait to eat)
Hi Jude-Yep sure do! It’s supposed to be good for the back
It looks so pretty and delicious! A refreshing dessert!
Cheers,
Rosa
I am going to attempt this for Valentines Day – we are having a girly get together anti VD dinner. Will let you know how it goes!
Hi Rosa-Thanks so much!
Hi Vita-What a great idea and hehe at calling it an anti VD dinner!
I ate Malakoff Torte at the Window Shoppe in Cambridge Massachusetts about 66 years ago. It is a dessert that I have never forgotten. I keep thinking that I would like to try to make it, but it is much too rich and has too many calories for me today.
We have a family tradition- everyone gets a Malakoff for their Birthday made by me (if they are visiting me!)
Malakoff is the delight of the family, easy to make, light and delicious! It sings on your palate
I Luv food and travel esp. France
Well, this is of all cakes my favorite one. I am also an Austrian and live in Michigan and US. This very cake was made by my Mom and I now make it for my kids on special occasions. However outside of mentioned ingredients I do use coffee when soaking lady fingers and instead of just 1 layer of them I make two or sometimes even three. I also top each layer with Bananas. I also use Pecans or Walnuts instead of Hazelnuts or Almonds.
I make this cake too, learned the recipe from my mum. There is an Austrian rum called Stroh rum 80% alcohol content and is absolutely amazing with Malakoff. You can buy it at Dan Murphy’s in Australia. Definitely worth a look for those wanting a really authentic rum addition.
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