Prepare to be enchanted by a dessert that is not only exquisitely delicious but also remarkably simple to create. This almond cream cake, affectionately known as a Malakoff Torte in Austria, is a masterpiece of textures and flavors. Imagine moist ladyfingers, delicately infused with vibrant orange juice, layered with a luxurious, intense almond cream. It’s a harmonious blend of rich, creamy indulgence and refreshing, tangy citrus that will have your guests reaching for another slice and eagerly requesting the recipe. So, tie on your apron and get ready to craft a dessert that is guaranteed to impress with minimal effort!
If you’ve never had the pleasure of tasting or even hearing about a Malakoff Torte before, you are in for an absolute treat. This wonderfully moist, no-bake cake offers a unique culinary experience that sets it apart from typical baked desserts. Its ease of preparation combined with its sophisticated flavor makes it a perfect choice for both novice bakers and seasoned dessert enthusiasts alike. Once you try it, you’ll understand why this Austrian classic is so beloved.
Originating from Austria, this delectable dessert is a traditional no-bake delight known for its rich and intense almond flavor, beautifully complemented by striking citrus notes. While the combination of nutty and citrus might initially sound unusual, this recipe delivers a surprisingly harmonious and utterly delicious result. The foundation of this torte is made from delicate ladyfingers, generously drizzled with fresh orange juice. This vibrant pairing introduces a subtle, refreshing tartness that perfectly balances the creamy almond layers, creating a dessert that is both decadent and refreshingly light. It’s a truly unforgettable dessert that brings a taste of European charm to your table.
🥘 Essential Ingredients for Your Malakoff Torte
Crafting this elegant Malakoff Torte requires a selection of high-quality ingredients, each playing a crucial role in achieving its signature flavor and texture. The beauty of this recipe lies in its simplicity and the way a few key components come together to create something truly special. Here’s what you’ll need to gather:
For the Creamy Almond Cake Layers
- Ladyfingers: These delicate sponge cakes are the backbone of our no-bake torte, soaking up the citrus beautifully. Choose good quality ones for the best texture.
- Unsalted Butter, softened: Essential for a rich and creamy base. Ensure it’s at room temperature for smooth blending.
- Granulated Sugar: To sweeten the almond cream to perfection.
- Ground Almonds: The star of the show, providing that signature nutty flavor. Fine-ground almonds are ideal for a smooth cream.
- Egg Yolks: Adds richness, color, and helps emulsify the cream for a luxurious texture.
- Heavy Cream: Used for both the almond cream and the delightful whipped cream topping. Make sure it’s cold for optimal whipping.
- Orange Juice OR One part Orange Juice, one part Cognac: The key to infusing the ladyfingers with a refreshing citrus kick. Cognac adds a layer of sophistication and warmth, making it an excellent optional addition for adult palates.
For the Elegant Garnish
- Heavy Cream: Whipped stiff to create a beautiful, fluffy topping for your torte.
- Dark Chocolate Bar: For grating over the whipped cream, adding a touch of bitterness and visual appeal.
- Giotto – or Hershey Kisses: These hazelnut spheres or classic chocolate kisses provide a delightful crunch and a professional finishing touch.
For precise quantities, please refer to the detailed recipe card below.
🔪 Step-by-Step: How To Assemble Your No-Bake Almond Cream Cake (Malakoff Torte)
Creating this stunning Malakoff Torte is a straightforward process, largely due to its no-bake nature. Follow these steps carefully to achieve a perfect, layered dessert:
1. Prepare the Whipped Cream: Begin by whipping your heavy cream until it forms very stiff peaks. For best results, ensure your cream, bowl, and whisk attachment are thoroughly chilled before you start. Once whipped, immediately place it in the refrigerator to keep it firm while you prepare the other components.
2. Craft the Almond Cream Base: While your whipped cream chills, move on to the heart of the torte – the rich almond cream. In a separate large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. Gradually beat in the egg yolks, one at a time, ensuring each is fully incorporated before adding the next. This step is crucial for achieving a smooth, well-emulsified cream. Finally, fold in your finely ground almonds and continue to beat everything together until you have a wonderfully airy and uniform consistency.
3. Combine for the Ultimate Cream: Now, it’s time to lighten the almond mixture. Gently fold a generous portion of the chilled, stiffly whipped heavy cream into your almond base. This adds incredible airiness and creaminess. At this stage, incorporate the orange juice. If you’re opting for the adult version, add equal parts orange juice and Cognac (a tablespoon of each usually suffices for the cream mixture, with more reserved for the ladyfingers).
4. Construct the Ladyfinger Foundation: Take your springform pan (an 11-inch pan is standard, but a 9-inch can be used for a taller cake). Arrange ladyfingers snugly along the bottom to form the cake’s base. Don’t be afraid to break or trim them to fit perfectly, as they will be covered by cream. Then, create a decorative border by standing ladyfingers upright along the edge of the springform pan. This creates a beautiful visual and a sturdy frame for your torte.
When forming the base, don’t worry about perfect alignment for the interior ladyfingers; they will be completely enveloped by the cream. The critical part is ensuring a full, even layer. Whether you use whole ladyfingers or break them to fill gaps, the taste will remain equally delightful.
5. Layering the Torte: Now, it’s time to build your cake! Generously drizzle the ladyfingers in the pan with orange juice (or the orange juice and Cognac mixture). These biscuits are designed to soak up liquid, which will keep your cake incredibly moist and flavorful. Once the ladyfingers are nicely hydrated, spread a generous layer of the almond cream evenly over them. Repeat this process: add another layer of ladyfingers, drizzle with more orange juice (or the orange juice and Cognac blend), and top with another layer of almond cream. Continue layering until you’ve used most of your cream, ensuring the very top layer of your cake consists of ladyfingers.
Remember, the final layer of your cake should always be ladyfingers. This provides a neat top surface and ensures consistent moisture distribution throughout the chilling process.
6. The Crucial Chill Time: Once all your layers are perfectly assembled, gently cover your cake. A large plate or a piece of parchment paper secured over the springform pan will work well. Transfer the cake to the refrigerator and allow it to chill for a minimum of 8 hours. This prolonged chilling period is vital for the ladyfingers to fully absorb the liquids and for the cream layers to set firmly, creating that wonderfully moist and stable structure characteristic of a traditional Malakoff Torte. For the best possible results and an even firmer cake, I highly recommend preparing this no-bake dessert the night before and letting it chill overnight.
7. Garnish and Serve: After the extensive chilling, your Malakoff Torte is almost ready for its grand reveal! Carefully remove the springform pan. Spread a generous layer of the remaining stiffly whipped cream over the top and sides of the cake. Grate dark chocolate evenly over the whipped cream for a beautiful contrast and added flavor. Finally, arrange the Giotto (or Hershey’s Kisses) decoratively around the edge or on top of the cake. With your torte beautifully garnished, all that’s left is to slice it into elegant pieces and serve this Austrian delight to your eager guests.
🍽 Essential Equipment for Malakoff Torte
While this is a no-bake cake, having the right tools can make the process significantly smoother and more enjoyable:
- Kitchen Machine with a Whisk Attachment: A stand mixer or a powerful hand mixer is invaluable for whipping cream to stiff peaks and creaming the butter and sugar mixture efficiently.
- Spatula: A flexible rubber spatula is perfect for folding in ingredients gently and spreading the cream evenly.
- Mixing Bowls: You’ll need at least two: one for whipping the cream and another for preparing the almond cream.
- 28 cm // 11-inch Springform Pan: This is the ideal size for a standard Malakoff Torte, allowing for easy removal and a beautiful presentation.
🌡 Storage & Expert Tips for Your Malakoff Torte
To ensure your Malakoff Torte remains fresh and delightful, and to get the most out of your baking experience, consider these helpful tips:
- Storage: This almond cream cake is best stored in an airtight container in the refrigerator. It will maintain its exquisite flavor and texture for up to 3 days. Beyond that, the ladyfingers might become too soft.
- Achieving a Taller Cake: If you desire a more dramatic, taller cake with more distinct layers of ladyfingers and cream, simply use a smaller springform pan. A 9-inch (23 cm) springform pan instead of the recommended 11-inch (28 cm) will give you a higher rise with the same amount of ingredients.
- Utilizing Leftover Egg Whites: Since this Malakoff Torte recipe calls for only egg yolks, you’ll have some egg whites left over. Don’t let them go to waste! They are perfect for making other delicious treats. You could easily transform them into a batch of light and airy coconut egg white cookies, or for a different texture, whip them into beautiful meringue cookies. Another excellent option is to prepare a delicate meringue for a lemon meringue pie or a pavlova.
- Chilling is Key: Do not rush the chilling process. The extended refrigeration period is essential for the ladyfingers to fully absorb the orange juice and for the cream layers to set firmly. This ensures your torte is stable and has the perfect, moist consistency when sliced.
- Quality Ingredients Matter: Using fresh, high-quality ingredients, especially for the butter, almonds, and heavy cream, will significantly impact the final taste and richness of your Malakoff Torte.
🙋🏻 Frequently Asked Questions About Malakoff Torte
The Malakoff Torte is a classic Austrian no-bake dessert renowned for its rich almond cream and layers of ladyfingers soaked in a mixture of orange juice, often with a hint of Cognac. It’s a beautifully simple yet elegant cake, typically garnished with whipped cream, grated chocolate, and sometimes hazelnut or chocolate candies. Its name is said to be inspired by a French general or a fortress, suggesting its stately and impressive appearance.
A “toasted almond cream cake” typically features an almond-flavored cake base, often covered in toasted almonds, providing a delightful crunch and intensified nutty flavor. While it shares the “almond cream” aspect with our Malakoff Torte, the key differences are that it’s usually a baked cake, lacks the refreshing citrus notes from orange juice, and does not use ladyfingers as its base. Our Malakoff Torte offers a lighter, no-bake experience with a unique tangy twist.
The Almondy Almond Cake from Ikea is a well-known frozen dessert that combines an almond base with a golden cream and is topped with roasted almond flakes. It offers a distinct almond flavor and a creamy texture, making it a delicious treat. While it shares the almond component, it doesn’t typically feature the ladyfinger layers or the vibrant citrus notes that define our homemade Malakoff Torte. It’s a great store-bought option, but our Malakoff Torte provides a fresher, more authentic European taste experience!
For our Almond Cream Cake and many other classic dessert recipes, heavy cream (also known as whipping cream with a fat content of 36% or more) is the ideal choice. Its high-fat content allows it to whip up to a thick, stable consistency with stiff peaks, making it perfect for both incorporating into the almond cream and creating a beautiful, sturdy topping for decoration. The richness of heavy cream also contributes significantly to the luxurious mouthfeel of the torte.
An almond Boston cake, typically referring to a variation of Boston Cream Pie, is a layered sponge cake with a rich, creamy pastry cream filling, often topped with chocolate ganache and adorned with almonds around its edges. While incredibly delicious and a classic in its own right, it’s quite different from our no-bake Malakoff Torte. The Boston cake involves baking a sponge and features a distinct pastry cream, whereas the Malakoff Torte is a no-bake creation built with soaked ladyfingers and a light almond-butter cream. Both are fantastic almond-infused desserts, but offer very different preparation methods and textural experiences.
Explore More Delicious Recipes
If you’ve enjoyed making and tasting this delightful Malakoff Torte, we encourage you to try some of our other fantastic dessert recipes that are sure to tantalize your taste buds:
- Fresh Strawberry Sponge Cake: A light and airy cake bursting with seasonal berry flavor.
- Viennese Sponge Cake: A classic, elegant sponge cake that’s a staple in Austrian baking.
- “Easy As Pie” Strawberry Cobbler: A comforting and simple fruit dessert perfect for any occasion.
- Homemade Sacher Torte: Indulge in another iconic Austrian chocolate cake.
- Easy & Delicious Chestnut Cake: A unique and flavorful cake with a lovely earthy note.
If you embark on the culinary journey of making this Malakoff Torte, we would absolutely love to hear about your experience! Please share your thoughts by giving it a ★★★★★ star rating and leaving a comment below. Your feedback means the world to us and helps other home cooks discover wonderful recipes. For more delicious inspiration, don’t forget to sign up for our Newsletter, or follow us on Pinterest and Instagram. Be sure to tag us @combinegoodflavors and use the hashtag #combinegoodflavors so we can admire your beautiful creations!
📖 Recipe Card
Almond Cream Cake (Austrian Malakoff Torte)
Nora
Save RecipeSaved!
Pin Recipe
Equipment
-
Kitchen machine
-
Spatula
-
Springform pan 11-inch
-
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
-
Whip ½ cup Heavy cream until very stiff – when stiff peaks form – and chill it in the refrigerator.½ cup Heavy cream
-
While that’s chilling, in a separate bowl cream your 5.3 oz Butter, and add the ¾ cup Granulated sugar and 4 Egg yolk alternately. Next, mix in your 1 cup Almonds and thoroughly beat everything together until fluffy.5.3 oz Butter, ¾ cup Granulated sugar, 4 Egg yolk, 1 cup Almonds
-
Once you’ve achieved a fluffy consistency, add some heavy cream into the mix – along with the 1 tablespoon Orange juice! Alternatively, if you would rather use orange juice and Cognac, you’ll add in a tablespoon of each.1 tablespoon Orange juice
-
Once everything has been combined, line your springform pan with 40 Ladyfingers to make a base. Make a border with ladyfingers by placing them along the edge of the springform pan.40 Ladyfingers
-
Next, drizzle the ladyfingers with 1 tablespoon Orange juice – or equal parts orange juice and cognac! Once those ladyfingers have been hydrated, spread some of the almond cream on top and begin the process anew. Add another layer of ladyfingers, sprinkle them with orange juice (or equal parts orange juice and Cognac), and top with another layer of almond cream!1 tablespoon Orange juice
-
The last layer of your cake should be formed by ladyfingers.
-
Once you’ve finished assembling all your layers of ladyfingers, you can cover your cake with a large plate or parchment paper and refrigerate for at least 8 hours.
-
When cooling is over, spread the cake with stiffly whipped ½ cup Heavy Cream and grate Dark chocolate over it.½ cup Heavy Cream, Dark chocolate
-
Remove the almond cream cake from the mold and garnish with 12 Giotto.12 Giotto
-
Cut into pieces and serve.
Notes
Nutrition values are estimates only, using online calculators. Please verify using your own data.
🤎 You Might Also Enjoy These No-Bake Delights!
- Easy Mini 5-Ingredient No-Bake Oreo Cheesecake
- Patriotic Fourth of July no-bake Cheesecake
- Fig Cheesecake in a Jar {no-bake}
- No-Bake Chocolate Ricotta Cheesecake
⛑️ Important Food Safety Guidelines
Ensuring food safety is paramount when preparing any meal or dessert, even no-bake ones. Please adhere to these guidelines to keep your kitchen and your delicious Malakoff Torte safe:
- Minimum Cooking Temperature (if applicable): For recipes involving raw eggs or other ingredients that might contain pathogens, ensure they reach a minimum internal temperature of 165 °F (74 °C). While this is a no-bake recipe, the inclusion of raw egg yolks means sourcing very fresh, high-quality eggs from a reputable supplier is critical, or using pasteurized egg yolks if available.
- Prevent Cross-Contamination: Always use separate utensils, cutting boards, and dishes for raw ingredients and cooked or ready-to-eat food. Never use the same utensils on finished food that previously touched raw meat or unpasteurized eggs.
- Hand Hygiene: Wash hands thoroughly with soap and warm water for at least 20 seconds after handling raw ingredients, using the restroom, or before preparing food.
- Temperature Control: Do not leave perishable food, such as dairy and egg-based creams, sitting out at room temperature for extended periods. Refrigerate promptly.
- Unattended Cooking: Never leave cooking food unattended on the stovetop or in the oven. Even for simple steps, stay vigilant. (Less relevant for no-bake but good general advice).
- High Smoke Point Oils: If any cooking is involved (e.g., toasting nuts for a variation), use oils with a high smoking point to avoid the formation of harmful compounds. (Less relevant here, but good general advice).
- Ventilation for Gas Stoves: Always ensure good ventilation when using a gas stove to prevent the buildup of harmful gases. (Not directly applicable to this no-bake recipe, but a general kitchen safety tip).
For more comprehensive food safety information and best practices, please consult the Safe Food Handling – FDA guidelines.