Malakoff cake

Ingredients for 1 servings:

• 12 g gelatin powder
• 40 g water
• 340 g milk
• 100 g sugar
• 10 g Bourbon vanilla sugar
• 1 g salt
• 100 g egg yolk
• 340 g cream (whipping cream)
• 30 g cognac
• 100 g water
• 100 g sugar
• Coffee, for soaking the ladyfingers
• 2 packs of ladyfingers (biscotti), buy or make your own
• 1 Viennese base (sponge cake base, two layers) for top and bottom
• 300 ml cream
• 50 g almond flakes
• 12 small sponge fingers, for decoration
• Chocolate, liquid

Instructions

Working time approx. 1 hour; Rest time approx. 1 day 6 hours; Total time approx. 1 day 7 hours

with Bavarian cream according to Oberlaa

Mix powdered gelatin with cold water and let it swell. Bring the milk to a boil with granulated sugar, vanilla sugar, and salt. Whisk the egg yolks, add the boiling milk mixture while stirring, and whisk until the egg yolks have slightly thickened (82 degrees Celsius). Add the gelatin, blend or emulsify, and quickly cool to 14 degrees Celsius. Add the cream and cognac and let it mature in a cool place for 24 hours. Whip the set cream until it becomes soft again. The gelatin will return to its normal consistency after whipping in the refrigerator. The Bavarian vanilla cream made this way has a particularly delicate, fine-pored texture. Sugar syrup: Dissolve the sugar in the water and warm it. Mix with a little coffee. Place a sponge cake base on a cake plate as the bottom layer, then alternate layers of cream and ladyfingers soaked in sugar syrup. Smooth the surface and place the second sponge cake on top. Spread the cake all over with whipped cream, then add 12 dots of cream using a piping nozzle. Decorate the edges with toasted almond flakes. I made my own small ladyfingers (found in my cookbook) and dipped half of them in chocolate. Place a chocolate-dipped ladyfinger on top of each dot of cream.