Almond Cream Cake (Austrian Malakoff Torte)

🧂 Ingredients

• ½ cup Heavy cream
• 5.3 oz Butter

  soft
• ¾ cup Granulated sugar
• 4 Egg yolk
• 1 cup Almonds

  ground
• 40 Ladyfingers
• 1 tablespoon Orange juice
• 1 tablespoon Orange juice

  or Cognac
• ½ cup Heavy Cream
• 12 Giotto
• Dark chocolate

Instructions

• 1 Whip ½ cup Heavy cream until very stiff and chill in the refrigerator.
• 2 Cream 5.3 oz Butter, add ¾ cup Granulated sugar and 4 Egg yolk alternately, mix
  in 1 cup Almonds, and beat everything very well until fluffy.
• 3 Then add the whipped cream and 1 tablespoon Orange juice(or cognac) by a
  spoonful.
• 4 Line a springform pan with ladyfingers to make a base. Make a border with
  ladyfingers by placing them along the edge of the springform pan. It can be made
  with ladyfingers whole or halved.
• 5 Drizzle the ladyfingers with 1 tablespoon Orange juice (or orange juice and
  cognac).
• 6 Spread some of the almond cream on top and then another layer of ladyfingers.
• 7 Sprinkle the ladyfingers again with orange juice (or orange juice and cognac)
  and then another layer of almond cream. The last layer should be formed by
  ladyfingers.
• 8 Then cover the cake with a large plate or parchment paper and refrigerate for at
  least 8 hours.
• 9 When cooling is over, spread the cake with stiffly ½ cup Heavy Cream and grate
  Dark chocolate over it.
• 10 Remove the almond cream cake from the mold and garnish with 12 Giotto.
• 11 Cut into pieces and serve.

Nutrition Info