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–+ servings
Oma beim Auflegen der Biskotten für die Biskottentorte.

Ladyfinger Cake (simple variation on Malakoff)

Rezept drucken
This cake is super easy and quick to make, and you can prepare it a day ahead. It's a simpler version of the famous Malakoff cake, but without eggs and almonds.
Arbeitszeit 1 Stunde
Resting Time 12 Stunden
Portionen 16 servings

Zutaten

For the cream

  • 400 g butter 1¾ cups / 3½ sticks / 14 oz
  • 60 g powdered sugar ½ cup
  • 2 pkg vanilla sugar* 4 teaspoon / 16 g
  • 90 g milk chocolate about 3¼ oz
  • 50 g dark chocolate or baking chocolate (~40%) ~1¾ oz
  • 125 ml cold milk ½ cup

For the cake

  • 400 g ladyfingers / sponge fingers ~80 pieces
  • 250 ml milk 1 cup
  • 3 tbsp dark rum

Additionally

  • 2 tablespoon apricot jam
  • 125 ml heavy cream ½ cup
  • 15 g grated dark chocolate ~2 tbsp

Anleitung

  • Beat the margarine, powdered sugar, and vanilla sugar together until light and fluffy.
  • Warm the chocolate until fully melted, then gradually whisk in the cold milk until smooth.
  • Stir into the margarine mixture.
  • Spread 2–3 tablespoons of the cream on the cake plate to keep the ladyfingers from sliding around.
  • In a separate bowl, mix the milk with the rum.
  • Halve the ladyfingers. Dip each one briefly into the mixture of milk and rum, then place them in a circular pattern. Spread a thin layer of cream on top. Keep going like this until the cake has 5 layers.
  • Spread another layer of cream on top. Let it set in the fridge overnight.
  • The next day, spread a layer of apricot jam on top.
  • Spread with whipped cream and sprinkle with grated chocolate. Keep cool until serving.

Notizen

*You can replace the vanilla sugar with about ⅔ teaspoon vanilla extract + 4 teaspoon granulated sugar.

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Juni 16, 2026

(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen

https://www.vienna-sunday.kitchen/ladyfinger-cake-simple-variation-on-malakoff/