Austrian Almond Torte Malakoff Torte Recipe

Ingredients for Austrian Almond Torte Malakoff Torte

• Unsalted Butter
• 6 large egg yolks
• 1 ½ cups granulated sugar
• 2 cups ground almonds
• Heavy Cream
• 1 tablespoon rum (optional)
• 20-24 ladyfingers (about 1 package)
• 1 cup whole milk
• ½ cup toasted slivered almonds
• Powdered Sugar

How to Make Austrian Almond Torte Malakoff Torte

1. Preheat oven to 350°F (175°C).
2. 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).
3. Stir in 2 cups ground almonds, 1 cup heavy cream, and 1 tablespoon rum (optional).
4. In a shallow dish, combine 1 cup whole milk with 1 teaspoon vanilla extract.
5. Dip 20-24 ladyfingers (about 1 package) individually into the milk mixture, ensuring they are lightly coated but not soggy.
6. Arrange a layer of ladyfingers in the bottom of a 9-inch springform pan.
7. Spread 1/3 of the almond mixture over the ladyfingers.
8. Repeat layers: ladyfingers, almond mixture, ladyfingers, almond mixture, ending with a layer of ladyfingers.
9. 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.
10. Before serving, run a thin knife blade around the inside of the pan to release the torte.
11. Gently remove the springform pan sides.
12. Press toasted slivered almonds (about ½ cup) around the side of the torte and dust generously with powdered sugar or top with whipped cream.