Malakoff Cake

First prepare the sponge cake dough.

For the dough, separate the eggs, beat the yolks with the powdered sugar, vanilla sugar until foamy. Beat egg whites with granulated sugar and salt until creamy.

Add a small dash of rum and a dash of oil to the yolk mixture. Then add to the snow, mix gently and fold in the flour.

Pour into a cake pan (26 cm) and bake at 165 °C, about 30-40 minutes. Allow to cool. Cut the cake in half, spread the lower part thinly with currant jam.

For the cream, mix the pudding powder with 100 ml milk until smooth. Bring milk with sugar and vanilla sugar to a boil. Stir in the pudding powder and boil briefly, stirring constantly.

Stir in the refrigerator at low speed until cold. Whip the cream, soak the gelatine in cold water and then dissolve with a little rum. Stir some of the pudding in the gelatin until smooth, then add to the remaining pudding.

Mix everything thoroughly and then fold in the whipped cream. For the drink mix coffee, sugar and rum to taste and alcohol strength.

Finish spreading 1/3 of the cream on the sponge cake base. Soak sponge cake and spread horizontally on the cream. Now spread cream on top again and soak the biscotti again and lay them vertically flat on the cream.

Spread the rest of the cream on top and top with the sponge cake. Chill for at least 2 hours. Cut from the cake hoop and sprinkle with whipped cream.

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