Malakoff Egg Drop Cake

For the Malakoff egg liqueur tart, first whip the whipped cream with 4 – 5 tablespoons of powdered sugar until stiff to taste. In another bowl, mix the Qimiq, almonds and 150 ml eggnog.

Then fold in about half of the whipped cream. Now line a cake pan with plastic wrap or use a silicone mold. Bring 50 g sugar and 50 g water to a boil and let it boil a bit. Add the rum.

Dip the biscuits one by one in the rum liquid and line the bottom of the mold closely with them, spread the cream over them, then biscuits again. Continue layering until the cream is used up. The top layer should be cream.

Cover the cake and put it in the refrigerator for about 3 hours, add the whipped cream as well. After three hours, remove the cake from the mold, pour one half of the whipped cream into a piping bag and spread the other half on the edge of the cake.

First pipe a double ring around the edge, then pipe dots on top. Now dissolve the agaragar in 200 ml of orange juice and boil it with 4 tablespoons of sugar (or more, depending on your sweet taste) for 2 minutes according to the respective package instructions.

Let cool slightly and then mix with the 125 ml eggnog. It should be no warmer than lukewarm. Pour onto the cake and put everything back in the fridge. After another 2 hours, the Malakoff egg liqueur cake is ready.

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