Malakoff Cake with Buttercream

For the Malakoff Torte with butter cream, first boil granulated sugar, water and rum.

For the cream, beat the yolks, powdered sugar, rum and soft butter until creamy. Whip the cream with the gelatine until stiff and fold in carefully.

For the cake, soak the biscuits in the sugar-rum mixture and line the bottom of a cake tin with them. Spread the cream on top. Place the other layers not so densely.

In between, keep spreading cream and make the last layer with the cream. Chill for about 4 hours.

For the decoration, whip the cream until stiff and spread it all around the cake. Arrange the biscuits around the cake and decorate the Malakoff cake with buttercream as desired.

Preparation Tip:

Malakoff cake with buttercream can be prepared with coffee instead of rum.

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