Malakow Dome Cake

Ingredients for 1 servings:

• 110 g powdered sugar
• 4 egg yolks
• 200 g butter
• 4 tbsp rum
• 750 g cream
• 3 packs of cream stiffener
• 2 packs of ladyfingers
• 100 g almonds (almond flakes), roasted
• 1 cake base
• e.g. milk
• 500 g cream

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

with rum

Whisk the powdered sugar, egg yolks, butter, and rum until fluffy. Whip the cream with the cream stiffener until stiff and fold into the mixture. Line a bowl with cling film. Pour the milk into a plate and briefly dip the sponge fingers in it. Place them side by side in the bowl (up to the edge). Then spread half of the cream mixture over the sponge fingers and add the next layer. Spread the rest of the mixture over the top and cover with the cake base. Refrigerate for a few hours (it’s best to make the cake the day before so it can set properly). Then turn it out onto a cake plate and carefully peel off the cling film. Decorate with 500g of whipped cream and sprinkle with the toasted, cooled almonds.