Austrian Almond Torte (Malakoff-Torte)
Per serving
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.)
Ingredients
6 serv.Step-by-step instructions
- 1
Beat the butter, egg yolks, and sugar until light and fluffy.
- 2
Stir in the ground almonds, cream, and optional rum.
- 3
Dip the ladyfingers in the milk and cover the bottom of a 9-inch (23 cm) springform pan with them.
- 4
(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.
- 5
Repeat with alternating layers of ladyfingers and almond mixture, ending with a layer of ladyfingers.
- 6
Wrap tightly in plastic wrap or aluminum foil, place a heavy plate or cutting board on top, and refrigerate overnight.
- 7
To serve, run a thin knife blade around the inside of the pan before releasing the spring.
- 8
Press toasted slivered almonds around the side of the torte and top with powdered sugar or whipped cream.
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