Malakoff Torte-the Baer family recipe
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4 egg yolks
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65grams/2.3ozs butter
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120grams/4 ozs icing sugar
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300grams/10.7ozs ground hazelnuts or almonds
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500ml/1 pint thick cream
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2 packs I Savoiardi (Lady Finger Biscuit)
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Milk to slightly soak the Savoiardi
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Rum which can be added to the milk for flavour
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175ml/6.2 fl oz. thick cream to cover cake
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.
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.
_Dipping the biscuits in the milk/Rum mixture
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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.
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.
Step 6 - Don't leave the cake standing outside on a hot or warm day - it will melt.
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Adding strawberries