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home > recipes > dessert > malakoff torte
from US 20 Tbs (2 1/2 "sticks," 275 g) unsalted butter at room temperature 6 egg yolks 1/2 cup (125 ml) sugar 1 1/4 cups (310 ml) ground almonds 1 cup (250 ml) heavy cream 3 Tbs (45 ml) rum or brandy (optional) About 40 ladyfingers About 1 cup (250 ml) milk 1 cup (250 ml) toasted slivered almonds for garnish Powdered (confectioner's) sugar or whipped cream for garnish No Bake delicious dessert: Beat the butter, egg yolks, and sugar until light and fluffy. Stir in the ground almonds, cream, and optional rum. Dip the ladyfingers in the milk and cover the bottom of a 9-inch (23 cm) spring form pan with them. (Note: Wrap the outside of the spring form pan with aluminum foil and secure with a piece of string to prevent leakage.) Spread 1/3 of the almond mixture over the ladyfingers. Repeat with alternating layers of ladyfingers and almond mixture, ending with a layer of ladyfingers. Wrap tightly in plastic wrap or aluminum foil, place a heavy plate or cutting board on top, and refrigerate overnight. To serve, run a thin knife blade around the inside of the pan before releasing the spring. Press toasted slivered almonds around the side of the torte and top with powdered sugar or whipped cream. Serves 8 to 12.

Malakoff Torte


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list all recipes by BUTTERFLYDOG (1134)


   

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keyword: malakoff
keyword: torte
recipes for dessert
recipes by butterflydog
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(posted April 8, 2013)

from US

20 Tbs (2 1/2 "sticks," 275
g) unsalted butter at room temperature
6
egg yolks
1/2 cup (125 ml)
sugar
1 1/4 cups (310 ml) ground almonds
1 cup (250 ml)
heavy cream
3 Tbs (45 ml)
rum or
brandy (optional)
About 40 ladyfingers
About 1 cup (250 ml)
milk
1 cup (250 ml) toasted slivered almonds for
garnish
Powdered (confectioner's)
sugar or whipped cream for garnish

No
Bake delicious dessert:

Beat the butter, egg yolks, and sugar until light and fluffy. Stir in the ground almonds, cream, and optional rum. Dip the ladyfingers in the milk and cover the bottom of a 9-inch (23 cm) spring form pan with them. (Note: Wrap the outside of the spring form pan with aluminum foil and secure with a piece of string to prevent leakage.) Spread 1/3 of the almond mixture over the ladyfingers. Repeat with alternating layers of ladyfingers and almond mixture, ending with a layer of ladyfingers.

Wrap tightly in
plastic wrap or aluminum foil, place a heavy plate or cutting board on top, and refrigerate overnight.

To serve, run a
thin knife blade around the inside of the pan before releasing the spring. Press toasted slivered almonds around the side of the torte and top with powdered sugar or whipped cream.

Serves 8 to 12.



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