Austrian Almond Torte (Malakoff-Torte)
- 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. ??
RECIPE SUBMITTED BY
spatchcock
United States
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