Malakow cake

Ingredients for 12 servings:

• 60 ladyfingers
• 1 egg(s), scrambled
• 150 ml milk
• 1 tbsp rum
• 125 g butter
• 100 g powdered sugar
• 1 tbsp vanilla sugar
• 3 eggs, including the yolk
• 175 ml whipped cream, liquid
• 100 g walnuts, grated
• 1 ½ tbsp rum
• 125 g jam (blackcurrant or sour cherry jam)
• 250 g whipped cream

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes

Old family recipe

Approx. 60 ladyfingers for a 26 cm diameter cake tin. Mix 1 whole beaten egg with a good 1/8 l milk and 1 tablespoon of rum. Prepare the cream: Beat the softened butter and sugar until fluffy, then add the egg yolks, one at a time. Slowly stir in the whipped cream in a thin stream (like mayonnaise). If it doesn’t thicken well, place the mixing bowl in hot water and continue stirring. Finally, stir in the nuts and rum. Prepare the cake: Briefly dip the ladyfingers in the egg mixture and line the bottom of a cake tin. Spread this first layer thinly with red jam and spread half of the cream over it. Now layer another layer of ladyfingers, jam, and the rest of the cream on top. Place a third layer of ladyfingers on top. Cover the cake tin with aluminum foil and refrigerate overnight. The next day, carefully loosen the cake from the sides of the cake tin with a small knife and remove the hoop. Cover the entire cake with very stiff whipped cream and garnish with walnut halves or candied cherries, if desired.