No-Bake Cakes: Malakoff, an Original 19th Century Dessert Recipe
Malakoff, often associated with Austro-French pastry, is a no-bake dessert dating back to the 19th century. It is a very delicate cake consisting of whipped cream, pastry sponges and fresh strawberries. This combination creates a truly sensual experience.
Ingredients · Servings 1 where
- 4 egg yolks
- 120 g powdered sugar
- 65 g butter
- 300 g finely grated peeled almonds (or hazelnuts)
- 700 ml whipping cream
- 3 sheets of gelatin (approx. 5-6 g)
- 2 packages of pastry sponge cakes
- 2-4 tablespoons rum (or as needed)
- 500 g strawberries
- almond flakes (or grated chocolate) for sprinkling
Method · 1 h
- In a water bath, beat the egg yolks with the sugar until foamy.
- Set the heated thick foam aside and, after it has cooled briefly, whisk in the soft butter, cut into cubes.
- Whip 700 ml of whipping cream until stiff. Separately, heat the swollen gelatin in a little water. Stir 2-3 tablespoons of whipped cream into the dissolved lukewarm gelatin. Then quickly and thoroughly fold this mixture into the rest of the whipped cream.
- Separate a third of the whipped cream with gelatin and set aside for later. Whisk the cooled egg yolk base into the rest, spoonful by spoonful. Add finely grated almonds or hazelnuts.
- In advance, line a 20 to 22 cm diameter round rim with pastry foil or baking paper. Line the inside of the rim with sponge cakes sprinkled with rum, standing upright. Line the bottom of the mold with sponge cakes and spread a third of the prepared filling on them.
- Top the layer with halved strawberries, add more cream, strawberries and more cream. Spread the separated white whipped cream all the way to the top and sprinkle the layer with almond or walnut chips or grated chocolate, if desired.
- Refrigerate everything for 3 hours. Then remove the rim from the hardened cake, place strawberries (whole or sliced) on top, and tie the side with a decorative ribbon.
