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Malakoff cake with ladyfingers

Malakoff cake with ladyfingers

Ingredients for Malakoff cake with ladyfingers

3 pc Egg
100 grams Sugar
1 Pck Vanilla sugar
100 grams Flour
1 tsp Baking powder
3 Bl Gelatin
4th Yolks 100 grams
Butter 4 tbsp
Sugar 2 Pck
Vanilla sugar 2 tbsp
Rum 500 ml
Cream 3 tbsp
Rum 150 grams
Ladyfingers 500 ml
Cream 1 Pck
Vanilla sugar 1 Pck
Sahnesteif 50 g
Chocolate chips

Malakoff cake with ladyfingers Directions


Preheat the oven to 175 degrees (convection: 155 degrees) Preheat. Separate the eggs. Egg yolks, sugar, vanilla sugar and 3 tablespoons warm water until very thick and fluffy. Beat egg whites until stiff, fold in flour and baking powder. In one lined with baking paper springform pan (diameter 26 cm) fill and bake for about 20 minutes. Cool on a wire rack to topple and leave.


Soak the gelatin. Egg yolks, softened butter, sugar, vanilla sugar and rum until foamy. Dissolve gelatin, stir in 3 tablespoons of the cream, fold into the remaining cream. Once the cream begins to gel, cream until stiff and fold.


1st A tart ring loosely around the biscuit base. Sprinkle the soil with rum. The ladyfingers in half crosswise and place all around between biscuit and cake ring. Pour the cream and the cake, covered about 3 hours in the refrigerator.

2nd Whip the cream with vanilla sugar and cream until stiff stiff. Spread onto dieCreme. Remove ring. Sprinkle top with chocolate shavings.


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