Malakoff cake after reader Birgit Häfele

Ingredients

Directions

1. 1

   Separate 3 eggs. Beat the egg white with 1 pinch of salt until stiff. Add icing sugar and 1 sachet of vanilla sugar. Stir in the egg yolks. Mix 120 g flour and baking powder, fold in. Line the bottom of a springform pan (28 cm Ø) with baking paper, spread the dough on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 15 minutes, let cool down. Soak lady fingers in 250 ml coffee and rum

2. 2

   Separate 1 egg. Chill the egg white. Soak the gelatine. Cream egg yolk, 1 pinch of salt and 50 g sugar. Beat 300 g cream until stiff. Squeeze the gelatine, melt it and stir it into the egg yolk mixture. Fold in the cream. Soak the sponge cake base with the rest of the coffee and spread a thin layer of cream. Cover the base alternately with sponge fingers and cream. Finish with lady fingers. Put it in a cold place

3. 3

   Separate 3 eggs. Beat the egg white with 1 pinch of salt until stiff. Sprinkle 90 g sugar and 1 packet of vanilla sugar. Stir in the egg yolks. Fold in 90 g flour. For the pattern mix 25 g flour, sugar, butter, 1 egg white and cocoa. Line a baking tray with baking paper. Spread the cocoa mass on it through a stencil. Add the sponge mixture and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 10 minutes, let cool down. Cut the base into strips (width of the cake edge)

4. 4

   Whip the rest of the whipped cream until stiff. Spread the cake evenly all around. Press the patterned biscuit strips onto the edge of the cake. Decorate the cake with cream tuffs, strawberries, roasted almond flakes and sponge fingers dipped in chocolate