Sweeten your day with this extremely delicious Coffee Malakov Cake. I highly recommend it for coffee gourmets!
Coffee Malakov Cake
Ingredients
- 600 ml of espresso
- 3 tablespoons of rum
- 1 tablespoon of sugar
- 35 pcs of Ladyfingers
Coffee Cream
- 150 gr of icing sugar
- 24 gr of vanilla sugar
- 6 egg yolks
- 2 teaspoons of edible starches
- 100 ml of strong espresso
- 400 ml of milk
- 100 ml of water
- 20 gr of gelatin powder
- 400 ml of whipping cream
Garnish
- whipped cream
- hazelnut wafel rolls
Instructions
1) We mix the brewed and cooled black coffee with rum and sugar, and set it aside. We will then dip the ladyfingers into the rum coffee before layering them in the cake pan with the cream.
2) We add the vanilla sugar and egg yolks to the icing sugar, mix until smooth, then add the edible starches and black coffee as well.
3) We heat the milk almost to boiling point, then gradually stir it into the sugar-egg mixture. Then, over a double boiler, while stirring constantly, we cook it until the cream thickens, then remove it from heat. (It needs to be cooked and stirred for quite a few minutes before it thickens.)
4) We boil the water. Remove from heat, add the gelatin powder, and stir until completely dissolved. Then, we add it to the thickened cream and mix until smooth, then cool while stirring. (The cream will be slightly thinner after adding the gelatin). Whip the whipping cream until stiff peaks form, then gradually add it to the cream mixture to obtain a smooth cream.
5) Line the cake-pan with baking parchment. Dip the Ladyfingers individually into the rum coffee, then line the bottom of the cake-pan with them. (Be careful to dip them only for a moment, so that the Ladyfingers don’t soak up too much coffee and get soggy, because then we won’t be able to slice the cake.)
6) We spoon one-third of the cream onto the coffee Ladyfingers, then add another layer of Ladyfingers dipped in coffee. Next, we spoon half of the remaining cream, followed by another layer of coffee-soaked Ladyfingers, and finally, we evenly spread the rest of the cream on top. The finished cake is placed in the refrigerator for a few hours or overnight to set completely and allow the flavors to meld together.
7) We take the well-chilled cake out of the cake pan, then place it on a cake platter together with the parchment paper. Then, we decorate the top of the cake with whipped cream and hazelnut wafel rolls.
Serving
I recommend using a 24 cm diameter cake pan for making this cake.
If you enjoyed this Coffee Malakov Cake recipe, we’re sure that you will find much more at your taste under the Dessert recipes section. Go and find your new favourite that you will prepare for your friends or family members on their next visit!
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