For the malakoff cake, beat the yolks, sugar and vanilla sugar over hot steam until thick and fluffy, then beat until cold, carefully mix in the beaten egg whites and flour mixed with baking powder. Bake in a cake springform pan, cut 3 times crosswise the next day.
For the cream, beat butter until fluffy, mix in vanilla sugar, yolks, sugar, almond kernels and cream.
For the cream, whip the shawarma, melt the gelatine in a little water over low heat, squeeze it out and add to the whipped cream.
Fill the 3 cake layers with cream and garnish with whipped cream.
Leave the Malakoff tart to set in the refrigerator.
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