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

by Sonia Fares/سونيا فارس /Соня фарис

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.

Supplies

  • 6 Egg yolks
  • 50 Grams Granulated Sugar
  • 1 orange zest
  • 100 Milliliters Orange juice or Orange liqeur
  • 200 Grams Butter room temp (1.3/4 sticks)
  • 150 Grams Almond mill
  • 4 Tablespoons Orange liquor
  • ⅛ Teaspoons Almond extract(optional)
  • For the sauce to dip biscuits
  • 40 Lady fingers biscuits
  • ¾ Cups Orange juice
  • ¼ Cups Orange liqueur l
  • 22 Centimeters A spring form mould(81./2 in)
  • Instructions

    Step 1

    The mould

    Step 2

    Line with plastic wrap criss cross.

    Step 3

    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 ➡️

    Step 4

    The butter and the almond flour. The filling is ready

    Step 5

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

    Step 6

    Then cut prices to fit in the base

    Step 7

    Step 8

    Step 9

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

    Step 10

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

    Step 11

    Add the rest of the cream

    Step 12

    Finish with a layer of biscuits dipped in orange juice

    Step 13

    Step 14

    Put something heavy on top and in the fridge overnight

    Step 15

    The next day

    Step 16

    Step 17

    Decorate it the way you fancy.

    Step 18

    Step 19

    Step 20