Indulge in the Classic No-Bake Austrian Malakoff Torte: A Divine Almond Cream Cake Recipe
Prepare to impress with this exquisite no-bake almond cream cake, affectionately known as Malakoff Torte in its native Austria. This dessert is a symphony of flavors and textures: lusciously creamy almond filling perfectly balanced with the refreshing tang of orange-soaked ladyfingers. It’s a recipe that promises to delight your guests and leave them asking for your secret. Effortlessly elegant and incredibly delicious, this Malakoff Torte is set to become your new go-to for special occasions or simply when you crave a truly remarkable treat. So, don your apron and get ready to create a dessert that’s as impressive to behold as it is to taste!
If the name Malakoff Torte is new to you, or if you’ve yet to experience the sheer delight of this unique dessert, you are in for a treat! This wonderfully moist and flavorful cake is a culinary revelation, showcasing a harmonious blend of rich almonds and vibrant citrus that truly must be tasted to be believed.
What is a Malakoff Torte? The Austrian Almond Cream Delight
The Malakoff Torte is a beloved, traditional no-bake dessert from Austria, renowned for its elegant simplicity and deeply satisfying flavors. It’s not a cake in the conventional sense, as it doesn’t require baking. Instead, it’s meticulously constructed from layers of delicate ladyfingers, generously soaked in orange juice (often with a hint of Cognac), and a rich, fluffy almond cream. The combination delivers an intense almond flavor that is beautifully complemented by striking citrus notes, creating a refreshingly delicious and slightly tangy taste sensation.
While a nutty citrus cake might initially sound like an unusual pairing, this Austrian classic perfectly marries the two, resulting in a dessert that is both sophisticated and incredibly moreish. Its no-bake nature makes it an excellent choice for entertaining, allowing you to prepare it ahead of time and simply chill until serving. The result is a wonderfully moist and tender cake with a delightful creamy texture that melts in your mouth.
Why You’ll Fall in Love with This No-Bake Almond Cream Cake
- Effortlessly Elegant: This Malakoff Torte looks incredibly impressive but requires no baking, making it perfect for both novice and experienced bakers alike.
- Decadent Flavor Profile: The rich, intense almond cream combined with tangy orange-soaked ladyfingers offers a unique and unforgettable taste experience.
- Perfect for Any Occasion: Whether it’s a family gathering, a dinner party, or a festive celebration, this cake is sure to be the star of your dessert table.
- Make-Ahead Convenience: Being a no-bake dessert, it needs to chill for several hours, making it ideal for preparing a day in advance, freeing up your time on the day of your event.
- Sensational Texture: Enjoy the contrast between the soft, moist ladyfingers and the smooth, airy almond cream, all culminating in a delightfully rich mouthfeel.
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🥘 Gather Your Ingredients for Malakoff Torte
Creating this magnificent Malakoff Torte begins with a selection of high-quality ingredients. Each component plays a crucial role in building the unique flavor and texture of this beloved Austrian almond cream cake. Here’s what you’ll need to create this simple yet spectacular dessert:
For the Almond Cream Cake
- Ladyfingers: These delicate sponge cakes form the structural layers of your torte. They readily absorb the orange juice, becoming incredibly moist.
- Butter, unsalted and soft: Ensure your butter is at room temperature for easy creaming, which is essential for a smooth, fluffy cream base. Unsalted butter allows you to control the overall saltiness of the dessert.
- Granulated Sugar: Provides the sweetness and helps in achieving that light and airy texture when creamed with butter.
- Almonds, ground: The star of the show! Finely ground almonds provide that rich, nutty flavor and a subtle texture to the cream.
- Egg Yolks: Contributes to the richness and smooth consistency of the almond cream, acting as a natural emulsifier.
- Heavy Cream: Crucial for the light, whipped texture of the cream and the final luxurious topping. Ensure it’s very cold for best whipping results.
- Orange Juice OR One part Orange Juice, one part Cognac: This is where the magic happens! The orange juice infuses the ladyfingers with a refreshing citrus tang, perfectly cutting through the richness of the almond cream. Adding Cognac is an optional, traditional touch that deepens the flavor profile beautifully.
For the Garnish
- Heavy Cream: For a final luscious whipped cream topping that adds another layer of indulgence.
- Dark chocolate bar – for grating: Grated dark chocolate provides a beautiful visual contrast and a hint of bittersweet chocolate flavor.
- Giotto – or Hershey Kisses: These small chocolate or hazelnut treats are a traditional and delightful decorative touch, adding a lovely finish and an extra textural element.
See the recipe card below for precise quantities and detailed instructions.
🔪 Crafting Your Almond Cream Cake (Malakoff Torte) From Scratch
Making this no-bake Malakoff Torte is a straightforward process that yields incredibly impressive results. Follow these steps carefully to create a dessert that’s rich in flavor and wonderfully satisfying:
Step-by-Step Assembly:
- Whip the Cream: Begin by whipping your heavy cream until it forms very stiff peaks. This means when you lift the whisk, the peaks stand firm and hold their shape. Once whipped, immediately transfer it to the refrigerator to chill and maintain its consistency while you prepare the other components. Cold cream whips best and stays stable longer.
- Prepare the Almond Cream Base: In a separate large mixing bowl, using a stand mixer or hand mixer, cream the softened unsalted butter until light and fluffy. Gradually add the granulated sugar and egg yolks alternately, beating well after each addition until the mixture is pale and wonderfully airy. Finally, fold in the ground almonds, mixing thoroughly until everything is well combined and the cream is light and smooth.
- Incorporate Liquids: Gently fold in a portion of the heavy cream into your almond mixture. Next, add the orange juice. If you’re opting for the traditional blend, add one tablespoon of orange juice and one tablespoon of Cognac at this stage, mixing until just combined. Be careful not to overmix, as you want to keep the cream light and fluffy.
- Layer the Ladyfingers (Base & Border): Prepare your springform pan (an 11-inch pan is standard, but a 9-inch can be used for a taller cake). Line the bottom of the pan evenly with ladyfingers to create a solid base. Don’t hesitate to break them into smaller pieces if needed to fill any gaps – they will be completely covered by the cream. Then, arrange ladyfingers vertically around the inner edge of the springform pan to form an attractive border. This creates the classic look of a Malakoff Torte.
- Drizzle and Layer: Once your ladyfinger base and border are set, lightly drizzle them with orange juice (or the orange juice and Cognac mixture). Ensure the ladyfingers are evenly moistened but not overly saturated. Then, carefully spread a generous layer of the almond cream over the soaked ladyfingers.
- Repeat Layers: Continue building your torte with alternating layers of ladyfingers and almond cream. Each layer of ladyfingers should be gently drizzled with the citrus mixture before the next layer of cream is added. Ensure the final layer of your cake is composed of ladyfingers. The repeated layering creates the beautiful strata of the Malakoff Torte.
- Chill Thoroughly: Once all layers are assembled, cover your springform pan with a large plate or parchment paper. This is a crucial step! Refrigerate the almond cream cake for a minimum of 8 hours, or ideally, overnight. This allows the flavors to meld beautifully and the cake to set firmly, making it easier to slice and ensuring its creamy texture.
- Garnish and Serve: After sufficient chilling, remove the springform pan. Spread a final layer of stiffly whipped heavy cream over the top of the cake. Grate your dark chocolate bar generously over the whipped cream for a stunning visual appeal and extra flavor. Finally, carefully remove the Malakoff Torte from its mold and arrange Giotto (or Hershey Kisses) elegantly around the top for a classic finishing touch.
- Enjoy: Once garnished, your beautiful Malakoff Torte is ready to be sliced into individual portions and served. Prepare for compliments!
🍽 Essential Equipment for Your Malakoff Torte
While this is a no-bake recipe, having the right tools can make the process smooth and enjoyable. Here’s the key equipment you’ll need to prepare your delicious Malakoff Torte:
- Kitchen Machine with a Whisk Attachment: This is invaluable for whipping cream to stiff peaks and creaming the butter and sugar until fluffy, saving you time and effort.
- Spatula: A flexible spatula is perfect for gently folding ingredients and spreading the almond cream evenly.
- Mixing Bowls: You’ll need at least two – one for whipping cream and another for the almond cream base.
- 28 cm // 11-inch Springform Pan: The ideal size for creating a beautiful, multi-layered torte that can be easily released from the mold.
🌡 Storage, Tips, and Variations for Your Almond Cream Cake
Ensuring your Malakoff Torte stays fresh and delicious is key. Here are some storage guidelines, along with useful tips and potential variations to enhance your baking experience:
Storage Best Practices:
This delightful almond cream cake can be kept for up to 3 days in the refrigerator. Always store it in an airtight container or covered tightly with plastic wrap to prevent it from absorbing other food odors and to maintain its freshness and creamy texture. While it’s best enjoyed fresh, the flavors can sometimes deepen beautifully after a day in the fridge.
Tips for the Perfect Torte:
- For a Taller Cake: If you prefer a more dramatic, taller cake with more distinct layers, consider using a slightly smaller 9-inch (23 cm) springform pan instead of the 11-inch (28 cm) size. This will make your layers thicker and the cake higher. You might need a few extra ladyfingers if using a deeper 9-inch pan.
- Utilize Those Egg Whites: This recipe primarily uses egg yolks for richness. Don’t let those leftover egg whites go to waste! They are perfect for making other delicious treats. You could whip them up into a batch of light and airy coconut egg white cookies, classic meringue cookies, or even a pavlova.
- Chill Ingredients: Always ensure your heavy cream is very cold before whipping for the best results. Cold cream whips faster and holds its shape longer.
- Don’t Rush the Chill: The 8-hour chilling period is crucial. It allows the ladyfingers to fully absorb the orange juice, the cream to set, and all the flavors to meld together into a harmonious symphony. An overnight chill is always recommended for optimal texture and flavor.
- Quality Matters: Use good quality ground almonds and fresh orange juice for the best flavor. If using Cognac, choose a brand you enjoy drinking, as its flavor will be noticeable.
🙋🏻 Frequently Asked Questions About Malakoff Torte
A toasted almond cream cake is a delicious dessert that shares some similarities with our Malakoff Torte, but with a distinct difference in its almond preparation and overall flavor profile. While it features a rich almond cream, it often omits the refreshing citrus notes that define the Malakoff. The most noticeable visual and textural difference is that a toasted almond cake is typically covered entirely in crunchy, toasted almond slivers or flakes, providing a contrasting texture and a deeper, roasted almond flavor compared to the smooth, mellow ground almonds used in the Malakoff Torte.
If you’re a fan of the popular Swedish furniture company, you might also be familiar with its Almondy Almond Cake. This frozen dessert, often found in IKEA’s food market, typically consists of an almond base combined with a golden cream and topped with roasted almond flakes. While it offers a delightful almond flavor and is a convenient sweet treat, it differs from the Malakoff Torte by lacking the soaked ladyfinger layers and the refreshing citrus tang that makes our Austrian recipe so unique. It’s a great store-bought option, but homemade Malakoff offers a distinct, fresh taste experience.
For this Almond Cream Cake (Malakoff Torte) and many other similar dessert recipes, heavy cream is the preferred choice. Heavy cream, also known as heavy whipping cream, contains a high fat content (typically 36% or more), which allows it to whip up to a stable, thick, and luxurious consistency. This makes it ideal for creating fluffy fillings and sturdy, decorative toppings that hold their shape well, providing that rich, smooth mouthfeel essential for a truly decadent cake. Other creams like light cream or half-and-half don’t have enough fat to whip properly for these purposes.
An almond Boston cream pie (often mistakenly called a cake) is a classic American dessert, distinct from the Malakoff Torte. It’s traditionally a layered sponge cake, split into two, filled with a rich pastry cream, and then topped with a shiny chocolate glaze. While it might sometimes feature almonds encrusting its sides for an added crunch and flavor, its core structure and filling (sponge cake with pastry cream) are quite different from the no-bake, ladyfinger-based almond cream of a Malakoff Torte. Both are delicious in their own right, but they offer very different dessert experiences!
More Delicious Dessert Recipes You’ll Love
If you enjoyed making this classic Austrian Malakoff Torte, you might love exploring other delightful cakes and desserts. Here are some more recipes from our collection that we think you’ll enjoy:
- Fresh Strawberry Sponge Cake
- Viennese Sponge Cake
- “Easy As Pie” Strawberry Cobbler
- Homemade Sacher Torte
- Easy & Delicious Chestnut Cake
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📖 Recipe
Almond Cream Cake (Austrian Malakoff Torte)
Nora
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Equipment
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Kitchen machine
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Spatula
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Springform pan 11-inch
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Mixing bowls
Equipment
-
Kitchen machine
-
Spatula
-
Springform pan 11-inch
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Mixing bowls
Ingredients
- ½ cup Heavy cream
- 5.3 oz Butter soft
- ¾ cup Granulated sugar
- 4 Egg yolk
- 1 cup Almonds ground
- 40 Ladyfingers
- 1 tablespoon Orange juice
- 1 tablespoon Orange juice or Cognac
Garnish
- ½ cup Heavy Cream
- 12 Giotto
- Dark chocolate
Instructions
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Whip ½ cup Heavy cream until very stiff and chill in the refrigerator.½ cup Heavy cream
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Cream 5.3 oz Butter, add ¾ cup Granulated sugar and 4 Egg yolk alternately, mix in 1 cup Almonds, and beat everything very well until fluffy.5.3 oz Butter, ¾ cup Granulated sugar, 4 Egg yolk, 1 cup Almonds
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Then add the whipped cream and 1 tablespoon Orange juice(or cognac) by a spoonful.1 tablespoon Orange juice
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Line a springform pan with ladyfingers to make a base. Make a border with ladyfingers by placing them along the edge of the springform pan. It can be made with ladyfingers whole or halved.40 Ladyfingers
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Drizzle the ladyfingers with 1 tablespoon Orange juice (or orange juice and cognac).1 tablespoon Orange juice
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Spread some of the almond cream on top and then another layer of ladyfingers.
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Sprinkle the ladyfingers again with orange juice (or orange juice and cognac) and then another layer of almond cream. The last layer should be formed by ladyfingers.
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Then cover the cake with a large plate or parchment paper and refrigerate for at least 8 hours.
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When cooling is over, spread the cake with stiffly ½ cup Heavy Cream and grate Dark chocolate over it.½ cup Heavy Cream, Dark chocolate
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Remove the almond cream cake from the mold and garnish with 12 Giotto.12 Giotto
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Cut into pieces and serve.
Notes
Nutrition values are estimates only, using online calculators. Please verify using your own data.
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⛑️ Food Safety Guidelines for Dessert Preparation
Ensuring food safety is paramount, even when preparing desserts. While this Malakoff Torte is a no-bake recipe, some general food safety practices still apply, especially when handling ingredients like eggs and cream. Please adhere to these guidelines:
- Temperature Control: If any part of your recipe involves cooking, ensure it reaches a minimum internal temperature of 165 °F (74 °C) to eliminate harmful bacteria. Although this recipe is no-bake, be mindful of ingredients that might require heating for other uses.
- Prevent Cross-Contamination: Always use separate utensils, cutting boards, and bowls for raw ingredients (like unpasteurized eggs, if applicable) and ready-to-eat foods. Thoroughly wash any equipment that has come into contact with raw ingredients before using it for other steps.
- Hand Washing: Wash your hands thoroughly with soap and warm water before, during, and after handling food, especially after touching raw ingredients.
- Avoid Extended Room Temperature Exposure: Do not leave perishable ingredients or the assembled cake sitting out at room temperature for extended periods. Bacteria can multiply rapidly between 40°F (4°C) and 140°F (60°C). Always chill your ingredients and assembled cake promptly.
- Never Leave Cooking Food Unattended: This recipe is no-bake, but if you’re multitasking with other cooking, ensure you never leave active cooking unattended to prevent accidents.
- Proper Ventilation: Always ensure good ventilation in your kitchen, especially when using a gas stove or oven for other dishes, to maintain air quality.
For further comprehensive information on safe food handling practices, always refer to reputable sources like the Safe Food Handling – FDA guidelines.