How to Make Malakoff Torte (An Austrian Specialty)🇦🇹

This recipe is adapted from babsie Steger; an Austrian pastry chef. She uses raw egg yolks. so, I made a slight change and pasteurized the yolks. Also replaced rhum for orange liqueur.

How to Make Malakoff Torte (An Austrian Specialty)🇦🇹 Recipe
20 Steps
Ingredients
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1
The mould

The mould

2
Line with plastic wrap criss cross.

Line with plastic wrap criss cross.

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To pasteurize the eggs put the six egg yolks + the 50 g sugar + the 100ml orange juice or orange liqueur (or a mixture), put all in a double boiler cook slowly stirring  until it thickens mix with ➡️

To pasteurize the eggs put the six egg yolks + the 50 g sugar + the 100ml orange juice or orange liqueur (or a mixture), put all in a double boiler cook slowly stirring until it thickens mix with ➡️

4
The butter and the almond flour. The filling is ready

The butter and the almond flour. The filling is ready

5
Prepare the linning of the Charlotte. Cut the lady fingers to the level of your mould

Prepare the linning of the Charlotte. Cut the lady fingers to the level of your mould

6
Then cut prices to fit in the base

Then cut prices to fit in the base

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Put half of the cream. Top with one layer of biscuits dipped in the orange juice

Put half of the cream. Top with one layer of biscuits dipped in the orange juice

10
Add one layer of biscuits.  Fill gaps withthe left broken biscuits

Add one layer of biscuits. Fill gaps withthe left broken biscuits

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Add the rest of the cream

Add the rest of the cream

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Finish with a layer of biscuits dipped in orange juice

Finish with a layer of biscuits dipped in orange juice

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Put something heavy on top and in the fridge overnight

Put something heavy on top and in the fridge overnight

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The next day

The next day

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Decorate it the way you fancy.

Decorate it the way you fancy.

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