Austrian no-bake malakoff cake with almond butter cream on long sponge cakes. A light, fluffy and delicate dessert with a bit of orange liqueur.
We make the cake similarly to the Italian dessert tiramisu. However, the cream is butter-based, not mascarpone.
It is best to make the dessert in advance and chill it in the refrigerator for a few hours. The cream will become more compact and the sponge cakes will soften even more, creating a uniform whole.
Malakoff cake is delicious, almond cake with butter cream and sponge cakes. The cream does not resemble the taste of custard cream at all, it is more creamy and fluffy.
Perfect to prepare in just a few moments and the taste is amazing.
HERE you will find my other no-bake cake recipes.
MALAKOFF CAKE
INGREDIENTS FOR THE CREAM:
6 yolks, large
200 g of powdered sugar
200 g butter, room temperature
200 g ground almonds, without skin
300 ml whipping cream 30%
2-3 tablespoons of orange liqueur (optional)
ADDITIONALLY:
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