Name: Malakoff Cake
Total time: 1 h

For the malakoff cake, separate the eggs. Add half of the sugar, salt and the water to the egg yolks. Beat with a mixer until pale yellow and fluffy. Whip the egg whites until stiff.

After the egg white mixture begins to set, slowly drizzle in the 2nd half of the sugar. Pour the finished egg whites on top of the egg yolk mixture and sift the flour mixture over it.

Using a wide dough scraper, gently fold everything into the egg yolk mixture so that not too much of the incorporated air escapes. Immediately pour the finished dough into the baking pan lined with baking paper and bake on the 2nd rack from the bottom for 30 – 35 minutes.

When the baking time is over, turn off the heat and leave the pan in the oven for another 10 minutes. Now invert the pan onto a cooling rack. Remove the ring. Slowly peel off the bottom paper.

After another 10 minutes, remove the paper edges as well and let the base cool completely. Then cut the base in half and use the top half elsewhere.

Cook vanilla pudding according to package directions and let cool. Cream margarine and powdered sugar and add pudding by tablespoonfuls. Mix coffee and rum.

Place a springform pan or mold ring on a cake plate. Put in sponge cake base, spread with 1/3 of the cream. Soak the biscuits in the coffee and place them in the mold.

Repeat 2x more and finish with biscotti. Cover with plastic wrap and refrigerate overnight. Whip the cream and add vani

Malakoff Cake

Ingredients:

Instructions:

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