The famous Vienna Malakoff Cake - Malakofftorte

Anyone who loves cakes and pastries should try one of the famous and popular cake - the Malakofftorte – a layer cake made with sponge fingers laced with rum and creme which doesn’t require baking. The classic Austrian Malakoff torte is an easy to make, super indulgent dessert!


By Manuela Neffe
The popular “Malakoff” cake is of Russian origin and was allegedly made in Vienna in honour of the French Marshal Pélissier who was awarded the title Duc de Malakoff after the successful storming of the Tower of Malakoff in Russia, during the Crimean War.

  • approx. 60 ladyfingers
For the syrup
  • 125 ml water
  • 125 g granulated sugar
  • 135g brown rum or metaxa
For the cream
  • 500 ml milk
  • 130 g granulated sugar
  • 50 g vanilla pudding powder
  • 500 ml heavy cream 36%
  • 7 leaves of white gelatine
  • 2 Tbsp vanilla sugar

For the garnish
  • 350 ml heavy cream 36%
  • 12-14 ladyfingers
  • 60 g sliced almonds
  • melted bitter chocolate around 70%



For the syrup
Add sugar and water into a pot, transfer it over medium heat, let it boil until the sugar melts, mix it with the rum and set it aside.

For the cream
  • Bring two thirds of milk (333 ml), the granulated sugar and the vanilla sugar to boil. Stir the rest oft he milk (166 ml) with the vanilla pudding powder until smooth. Mix into the boiled milk, till it starts to thicken, remove from the heat and set it aside to let it cool down.
  • Soak 7 leaves of white gelatine in cold water.
  • Strain the cold vanilla pudding through a sieve, so it wont get lumpy.
  • Gently squash the white gelatine leaves and melt it at low heat.
  • Add 2-3 Tbsp of vanilla pudding, stir until smooth and mix it into the rest oft he vanilla pudding
  • Beat the heavy cream until it thickens, take the vanilla pudding an fold in the firmly whipped cream
Dip the ladyfingers bothsides into the syrup and lay them on the bottom oft he springform, spread half of the cream, smooth down with a spatula, cover it with the remaing ladyfingers (don’t forget to dip them into the syrup), spread the rest of the cream, smooth it down and chill it at least 3 hours.

The garnish
Beat the heavy cream (350 ml) until it thickens.
Removed the cake form the springform (10 inch / 26 cm) and cover the whole cake with the wipped cream. Apply rosettes (12-14) around the edge with the icing bag, garnish with half cutted ladyfingers dipped in melted bitter chocolate and put some roastet almonds in the middle of the cake.

Now it is ready to serve!
Enjoy it 😊

Manuela Neffe  is an Austrian, proud mother of a 20 year old son, living in the East of Austria in Vienna. She is working as an orthopedic assistant, but baking has been her passion since she can remember. When she was a little girl she loved to watch her mother and her granny, cooking and baking all those culinary delights. Years later, she started baking cakes for her whole family and her friends. She loves baking, because it‘s her passion, a relaxing method and a way to express her love for others. She first visited Greece, when she was sixteen and spent three years there when she was twentythree, working as a guest entertainer in an international hotel in Rhodos. Already at her first visit she fell in love with everthing about Greece, the sea, the beach, the culture, the people, the language and she could keep counting … and yes, during that time, she also started to learn Greek. So over the years Greece has become a second home for her, which she visits whenever she can. If you like, check out her insta @piece_of_sweet_treats for more cakes and sweet stuff. You can also find a couple of Greek delicious and traditional sweets. {alertInfo}
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