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This recipe for MALAKOFF TORTE, by , is from Vicky Starks' Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Monika Reinhart
Added: Monday, February 27, 2012


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)
˝ c. sweet cream, whipped
a bit of raspberry jam

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:
It is a quick way to make a beautiful cake.




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