Charlotte Malakoff
Ingredients
Ingredients for 1 Torte (10in (26 cm) diameter)
- 1 Torte base made with ¼ of the warm sponge cake recipe
- 250 g Ladyfingers
- Rum
- Almonds grated and roasted
- Chocolate glaze to dip the ladyfingers
- 1⅔ cups 400 ml Whipped cream to garnish
For the Cream
- ⅔ cup 150 ml Milk
- 8 tsp 35 g Granulated sugar
- 2 tsp 10 g Vanilla sugar
- 3 Sheets gelatin
- 2 Egg yolks
- 4 tsp 2 cl Rum
- 1 Egg white
- 5 tsp 25 g Granulated sugar
- 1⅔ cups 400 ml Whipped cream
- Dash of salt
Instructions
- For the cream, mix milk, granulated sugar, vanilla sugar, salt, and egg yolks and heat in a bain-marie until the mixture begins to thicken.
- Add cold water to the gelatin, remove excess water, and dissolve in the warm mixture.
- Mix in the rum and chill the cream until it is almost set.
- Begin to beat the egg yolks, add granulated sugar, and then beat to stiff peaks.
- Fold the egg whites and whipped cream into the cream.
- Place the cake base in a torte ring and saturate with some rum.
- Set aside 7 of the ladyfingers to garnish.
- Place the rest of the ladyfingers into 2 or 3 layers alternating with the cream.
- Before putting the cream on top of the ladyfingers, splash them with rum.
- Make a final layer of ladyfingers and spread the top and sides with whipped cream.
- Set a half ladyfinger dipped in chocolate glaze on each slice and sprinkle roasted almonds in the middle.
Notes / Tips / Wine Advice:
Mr. Malakoff was Pelissier
The Charlotte Malakoff is a sweet fortress that torte lovers eat their way through like the pudding mountains in the mythical Land of Plenty. This torte gets its name from the storming of a bastion, namely the Russian fortress of Malakov Kurgan at Sevastopol in Crimea, which was conquered by the French General Jean J. Pélissier (1794–1864). However, this torte is neither Russian nor French, but rather came from formerly Austrian northern Italy and quickly became established among the Danube monarchy. Of course, this torte must not be baked, but rather is built on rum-infused ladyfingers and so-called Malakoff cream, similar to tiramisu cream, for which there are many recipes involving whipped cream, butter, milk, mascarpone, and egg yolks. In many old cookbooks you will find that this recipe is not called a torte at all, but rather a “Galician cream.”
The Charlotte Malakoff is a sweet fortress that torte lovers eat their way through like the pudding mountains in the mythical Land of Plenty. This torte gets its name from the storming of a bastion, namely the Russian fortress of Malakov Kurgan at Sevastopol in Crimea, which was conquered by the French General Jean J. Pélissier (1794–1864). However, this torte is neither Russian nor French, but rather came from formerly Austrian northern Italy and quickly became established among the Danube monarchy. Of course, this torte must not be baked, but rather is built on rum-infused ladyfingers and so-called Malakoff cream, similar to tiramisu cream, for which there are many recipes involving whipped cream, butter, milk, mascarpone, and egg yolks. In many old cookbooks you will find that this recipe is not called a torte at all, but rather a “Galician cream.”
