Malakoff Cake

For the Malakoff Torte, first make the refining sugar. Bring the granulated sugar, rum and water to the boil and allow to cool slightly.

For the cream, whip 125 ml of whipped cream, milk, yolks and powdered sugar in a bain-marie until the mixture thickens.

Soak gelatine leaves in cold water, then squeeze well and stir into the egg-milk mixture until dissolved.

Refrigerate the cream for about 30 minutes, stirring constantly so that it does not set yet. Whip 400 ml of whipped cream until stiff and mix into the cooled cream.

For the cake, soak the biscuits in liqueur sugar and line the bottom of a cake tin tightly. Spread the cream on top, lay the other layers of biscuits not so densely (soak them again in liqueur sugar beforehand).

Spread some cream on each layer of biscuits. The last layer is the cream. Chill the cake for at least 4 hours.

For the decoration, whip the cream until stiff and spread it all over the cake. Decorate the Malakoff Torte with almond flakes and candied cherries as desired.

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