Malakoff Cake

Make a nice creamy pudding with milk and vanilla pudding, but without adding sugar.

Bring the pudding to a boil and let it cool. (It’s best to do this a few hours ahead of time). Meanwhile, prepare the biscotti for the decoration.

Heat the chocolate with a little oil (not too hot or it will burn and become lumpy) and dip the halved biscuits in it. Place on a baking paper or a straight surface and let dry.

For the custard, in a separate bowl, whip the whipped cream (again, no sugar) and fold into the cooled custard.

Prepare a cake mold/ring and place on a flat plate/tray (preferably right there, which will then be used to serve the cake).

Mix milk with amaretto in a plate and soak the biscuits one by one in it. Line the bottom of the cake ring with it and place halved biscotti for the edge.

Add a layer of cream on top and again soaked biscotti. Continue this until only cream remains on top. Finish with the cream. Place in the refrigerator overnight.

The next day, carefully loosen the edge of the cake. Whip the whipped cream and spread on top or pipe a few rosettes. Place the biscuits prepared the day before on top and serve.

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