Malakoff cake

(pie without oven)


200 gr butter convert conversion

200 gr convert conversionsugar

4 egg yolks

125 ml convert conversionwhipping cream

4 tablespoons cognac

200 gr convert conversionlady fingers

250 ml convert conversionwhipping cream

"Whip it" (cream stabilizer)

2 tablespoons vanilla sugar

1 slice dark chocolate


springform pan 20 cm

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How to prepare:

Beat butter with sugar and egg yolks very creamy. Beat 125 ml convert conversionwhipping cream to stiff peaks and add the cognac. Fold the cream into the butter-mixture.

Cover the bottom of a, not too large, springform pan with the lady fingers. The complete bottom must be covered. Spoon in some cream and divide well. Cover with another layer lady fingers and a layer of the cream. Continue till all ingredients are used. End with a topping of crumbled lady fingers.

Place the cake, covered, at least 24 hours in the fridge.

Beat the rest of the whipping cream with vanilla sugar and "Whip it" to peaks. Coat the sides and use the rest for topping. Sprinkle with grated dark chocolate.

Tip for using the egg whites:


Almond macaroons

First published: April 12, 2003, Netherlands

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Janneke's Recipes 2003-2014 ( Linking to this source is legally required when published elsewhere)