Malakov Torte Food

AUSTRIAN ALMOND TORTE (MALAKOFF-TORTE)

Steps:

• Beat the butter, egg yolks, and sugar until light and fluffy.
• Stir in the ground almonds, cream, and optional rum.
• Dip the ladyfingers in the milk and cover the bottom of a 9-inch (23 cm) springform pan with them.
• (Note: Wrap the outside of the springform pan with aluminum foil and secure with a piece of string to prevent leakage.) Spread 1/3 of the almond mixture over the ladyfingers.
• Repeat with alternating layers of ladyfingers and almond mixture, ending with a layer of ladyfingers.
• Wrap tightly in plastic wrap or aluminum foil, place a heavy plate or cutting board on top, and refrigerate overnight.
• To serve, run a thin knife blade around the inside of the pan before releasing the spring.
• Press toasted slivered almonds around the side of the torte and top with powdered sugar or whipped cream.

MALAKOV TORTE

Steps:

• Combine milk, cornstarch, coffee& egg yolks in top of double boiler and cook over boiling water until pudding consistency.
• Remove from heat, and let cool.
• Cream butter with sugar and add the pudding mixture by tablespoon-fulls, stirring constantly.
• Add almonds& vanilla.
• Line a cake pan with one-third of lady fingers; put half of pudding mixture on top.
• Repeat layers, with the last third of crumbled lady fingers on top.
• Cover with waxed paper and refrigerate overnight with a weight on top, so that the pudding will be absorbed by the cake.
• Serve with whipped cream on top.