Buttercream cake Malakoff style

Ingredients for 1 servings:

• 250 g ladyfingers
• 6 tbsp Marsala
• 2 tbsp rum
• 2 tbsp maple syrup
• 1 ½ sachets of cream pudding powder
• 500 ml milk
• 2 tbsp sugar
• 4 tbsp instant coffee powder
• 350 g butter, room temperature
• 3 tbsp powdered sugar
• 50 g cherry jelly
• 100 g almond flakes

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

made from sponge fingers

Toast the almond flakes in a dry pan until light brown. Mix the Marsala, rum, and maple syrup. Make a thick pudding from the milk, instant coffee powder, sugar, and pudding mix. Let it cool, covering the pudding with plastic wrap directly on top of the pudding. The pudding must be the same temperature as the butter before further processing. Set a 26 cm cake ring on a plate lined with baking paper, or use a 26 cm springform pan lined with baking paper. Layer the sponge fingers as a cake base and soak in half of the Marsala mixture. Spread small heaps of cherry jelly (blackcurrant jelly also works well) on top. For the buttercream, beat the softened butter with the powdered sugar until fluffy. Then stir in the pudding, spoon by spoon, until smooth and lump-free. Spread one-third of the cream over the base. Spread another layer of sponge fingers on the cream, soak them with the remaining Marsala mixture, and spread more cherry jelly. Spread another third of buttercream and smooth it down. Remove the cake from the ring and spread some of the remaining cream around the edges. Finally, cover the entire cake with the toasted almond flakes. Decorate the cake with the remaining cream using a piping bag. I had some chocolate lattice left over from the Christmas dessert, which I used here. Refrigerate the cake overnight.