Malakoff Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 6 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 80 ladyfingers
- 1 pck. QimiQ
- 500 ml Cremefine for whipping
- 1 packet custard powder (vanilla flavor)
- 500 ml milk
- 50 grams sugar
- some milk to drink
- some rum to soak
- possibly couverture
Print Recipe
Pin Recipe Instructions
- Take 8 tablespoons of the cold milk and use them to stir the pudding powder in a bowl until smooth. Heat the rest of the milk with 50 g of sugar, stirring constantly. Remove the boiling milk from the stove, slowly stir in the finely mixed custard powder and then let it boil for a minute. Let cool down for approx. 1 - 2 hours (preferably in the refrigerator).
- Whip 250 ml Cremefine, whip QimiQ in another container, stir in the cooled vanilla pudding and whipped Cremefine. Mix some milk with rum, soak the ladyfingers with it (they shouldn`t get too soft). Put some ladyfingers to one side for the edge and cut in half.
- Then line a cake tin with soaked ladyfingers, place half ladyfingers all around. Spread part of the cream on the bottom, soaked ladyfingers, top with cream and top with soaked ladyfingers.
- It is best to chill the cake in the refrigerator overnight (at least four hours). Whip the rest of the Cremefine (250 ml). Turn the cake out and spread the whipped cream on top.
- My tip: Halve the ladyfingers and dip them in melted couverture, let them dry and decorate the cake with them.
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