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Malakofftorte
Malakofftorte: Viennese no-bake sponge-finger torte with almond cream
Malakofftorte is the cake Viennese families put together for name days and summer parties, because the oven stays off. Sponge fingers are dipped in milk and layered with a rich almond cream made from butter, cooked vanilla custard and whipped cream, then chilled until it slices like a soft mousse cake. In many Austrian homes the soaking milk is laced with rum or almond liqueur; this version is alcohol-free and uses vanilla milk, and you can add 2 tbsp dark rum to the milk if you want the traditional taste. A common mistake is soaking the biscuits too long, so they go soggy and the layers collapse; one quick dip is enough. Chef's tip: make it the day before; it needs at least 6 hours to set and tastes best the next day.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 12
Ingredients
For the custard
For the almond cream
For assembling
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Method
0/7 doneStep 1: Whisk a splash of the 1 ¼ cups milk with 2 egg yolks, 2 ⅛ oz caster sugar and 1 oz cornflour. Heat the rest of the milk with 1 tsp vanilla paste until steaming, whisk it into the yolks, return to the pan and stir over a medium heat until it boils and is thick enough to hold a trail, about 2 minutes. Press cling film on top and cool completely.
10 minStep 2: Beat 6 ½ oz unsalted butter and 2 ⅞ oz icing sugar for 4 minutes until pale and fluffy. Add the cold custard a spoonful at a time, beating well, then stir in 3 ½ oz ground blanched almonds.
8 minStep 3: Whip 1 cup whipping cream to soft peaks and fold it into the almond mixture until smooth.
4 minStep 4: Line the sides of a 24 cm springform tin with a strip of baking paper. Warm ¾ cup milk just enough to dissolve 1 tbsp caster sugar, then add ½ tsp vanilla paste and cool. Pour it into a shallow dish.
4 minStep 5: Dip the 10 ½ oz sponge fingers (ladyfingers) one by one in the milk, turning once, just 1 second each, and lay a tight layer in the tin, sugared side down. Spread a third of the almond cream over them.
6 minStep 6: Repeat twice more, finishing with a layer of cream. Smooth the top, cover and chill for at least 6 hours, until firm enough to slice cleanly.
6 minStep 7: Release the tin. Whip ¾ cup whipping cream to soft peaks, spread or pipe it over the top and sides and scatter with 1 ⅜ oz flaked almonds. Cut with a knife dipped in hot water.
7 min
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 7 g
- Carbs
- 33 g
- Fat
- 30 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does malakofftorte take?
- About 55 minutes in total: 45 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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