Ingredients for Austrian Almond Torte Malakoff Torte
- 1 cup (2 sticks) unsalted butter, softened
- 6 large egg yolks
- 1 ½ cups granulated sugar
- 2 cups ground almonds
- 1 cup heavy cream
- 1 tablespoon rum (optional)
- 20-24 ladyfingers (about 1 package)
- 1 cup whole milk
- about ½ cup toasted slivered almonds
- powdered sugar, for generous dusting
- 1 teaspoon vanilla extract
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How to Make Austrian Almond Torte Malakoff Torte
- Preheat oven to 350°F (175°C).
- Beat 1 cup (2 sticks) unsalted butter, softened, with 6 large egg yolks and 1 ½ cups granulated sugar until light and fluffy (about 5-7 minutes).
- Stir in 2 cups ground almonds, 1 cup heavy cream, and 1 tablespoon rum (optional).
- In a shallow dish, combine 1 cup whole milk with 1 teaspoon vanilla extract.
- Dip 20-24 ladyfingers (about 1 package) individually into the milk mixture, ensuring they are lightly coated but not soggy.
- Arrange a layer of ladyfingers in the bottom of a 9-inch springform pan.
- Spread 1/3 of the almond mixture over the ladyfingers.
- Repeat layers: ladyfingers, almond mixture, ladyfingers, almond mixture, ending with a layer of ladyfingers.
- Wrap the pan tightly in plastic wrap, place a heavy plate or cutting board on top, and refrigerate for at least 8 hours, or preferably overnight.
- Before serving, run a thin knife blade around the inside of the pan to release the torte.
- Gently remove the springform pan sides.
- Press toasted slivered almonds (about ½ cup) around the side of the torte and dust generously with powdered sugar or top with whipped cream.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
148g
Fat
199g
Carbs
23g
