Malakoff Cake

Boil milk, pudding powder and sugar to a pudding, let cool, pass through a fine sieve.

Dissolve the gelatine in the hot Cointreau, add 3 tablespoons of the pudding to the melted gelatine, stir well. Then add to the rest of the pudding, whip the whipped cream until stiff and stir in as well.

Put a ring on the cake plate, place the biscuits with some cream on the edge, now dip the biscuits on one side for about 3 seconds in some milk mixed with rum and put it on the bottom.

With a spoon, spread the cream on the layer of biscotti, now another layer of dipped biscotti. Egg cream is enough for 5 layers of sponge cake, last layer is cream, cover the cake well and best chill overnight.

To decorate, whip the whipped cream with cream stiffener, caramelize flaked almonds with sugar, let cool, carefully loosen the ring with a flat knife dipped in water.

Spread the edge of the cake halfway with whipped cream and sprinkle with almond flakes. Spread the top layer of the cake with whipped cream, decorate and sprinkle with chocolate sprinkles.

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