Austrian Almond Torte (Malakoff-Torte)

Name: Austrian Almond Torte (Malakoff-Torte)
Prep time: 35 min
Cook time: 12 h
Total time: 12 h 35 min
Yield: 6-12 serving(s)
Ingredients: 20 tablespoons unsalted butter, at room temperature; 6 egg yolks; 1/2 cup sugar; 1 1/4 cups ground almonds; 1 cup heavy cream; 3 tablespoons rum (optional) or 3 tablespoons brandy (optional); 40 ladyfingers; 1 cup milk; 1 cup toasted slivered almonds (to garnish); powdered sugar (confectioner) or whipped cream (to garnish)

Submitted by spatchcock

"I received this in an email but have not yet tried it. I visited Austria several years ago, and did, of course try the desserts, which were fabulous. I am sure that this is no exception, especially if you love almonds! So, put on a Mozart opera and enjoy! Chill time is included in cooking time (there is no actual "cooking" that goes on here.)"

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Ready In:: 12hrs 35mins
Ingredients:: 10
Serves:: 6-12

ingredients

20 tablespoons unsalted butter, at room temperature
6 egg yolks
¹⁄₂ cup sugar
1 ¹⁄₄ cups ground almonds
1 cup heavy cream
3 tablespoons rum (optional) or 3 tablespoons brandy (optional)
40 ladyfingers
1 cup milk
1 cup toasted slivered almonds (to garnish)
powdered sugar (confectioner) or whipped cream (to garnish)

directions

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) springform pan with them.
(Note: Wrap the outside of the springform 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.

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Reviews

This Recipe is spot on, except with my Austrian mother-in-law, she would mix the alcohol with the milk and a splash of jarred or canned cocktail (or whichever canned fruit she'd use) fruit juice, and layer the fruit above the cream while assembling. It's amazing! The fruit adds a bright, juicy, sweet acidity that rounds out the dessert. We never used measurements, and she is now passed, so I'm glad to have found this recipe to jot it all down and keep the tradition alive. ??

L M.
This is one of the best deserts there is. I will have to translate my dad's recipe. He probably uses more alcohol. Imo the rum or brandy is essential.

Sebastian W.