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MALAKOFF TORTE Recipe

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This recipe for MALAKOFF TORTE is from Vicky Starks' Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
30 sponge fingers (use small ladyfingers - best from Holland)
125g unsalted butter, soft
200g icing sugar
3 egg yolks
125g dark cooking chocolate, melted
some ‘Stroh’ rum (it is the best rum)
½ c. sweet cream, whipped
a bit of raspberry jam
Directions:
Directions:
Mix milk, rum and vanilla sugar in a bowl.
Dip 5-6 sponge fingers at a time in the milk-rum mixture. Turn them over and place them immediately into a dish (should be long and rectangular, so that you can make two rows of sponge fingers for 1 layer). Be careful not to break them. Put a bit of raspberry jam on top of the first layer of lady fingers.

Now put some chocolate cream (125g butter, 200g icing sugar, 3 egg yolks, 1 small cream and 125g melted chocolate) on top of the ladyfingers and then place the next layer of soaked lady fingers on top of the chocolate cream.
Repeat this process 4 times. The last layer is of course chocolate cream that can be nicely decorated.

Keep cake refrigerated for some time before serving; top it off with some whipped, sweetened cream before serving.
Personal Notes:
Personal Notes:
It is a quick way to make a beautiful cake.

 

 

 

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