Malakow cake

Ingredients for 1 servings:

• 180 g butter
• 4 egg yolks
• 4 tbsp sugar
• 8 tbsp rum or vodka
• 4 sheets of gelatin
• 3 cups of cream
• 3 packs of cream stiffener
• 30 ladyfingers
• Milk
• 1 cake base (sponge cake)
• Chocolate shavings

Instructions

Working time approx. 1 hour; Rest time approx. 10 hours; Total time approx. 11 hours

without nuts

Cream the butter, egg yolks, and sugar until fluffy, then stir in the rum. Dissolve the gelatine and stir it into the mixture. Whisk 2 cups of cream with 2 packets of cream stiffener, then whisk into the cream. Line a 26cm springform pan with cling film, dip the sponge cakes briefly in milk, and then alternate layers of sponge cake and cream in the pan, adding the cream as the last layer. Cover with a sponge cake base and refrigerate overnight. The next day, whip 1 cup of cream with 1 packet of cream stiffener and a little sugar. Remove the cake from the springform pan, remove the film, cover the cake with the cream, and decorate with chocolate shavings.