Malakov Cake

A simple but delicious cake recipe:

Despite the Russian name, this cake is a product of classic French cuisine. The cake was dedicated to the French Marshal Jean J.

Pellisier (1794-1864), who was given the title of Duke of Malakov by Napoleon after feathering his feathers in Malakov (Crimea).

For the dough separate eggs. Beat egg whites with water until stiff peaks form.

Beat in powdered sugar and salt. Gently fold in egg yolks and juice of one lemon. Then fold in the flour mixed with cornstarch and baking powder. Grease a 24 cm dia. cake springform pan and line with parchment paper. Also grease the paper, pour in the batter.

Place in the heated oven on the middle shelf.

Baking time: half an hour

electric stove: 200 °C

Gas: 3 or one-third flame Remove the cake base from the mold, turn it out onto a cake wire and peel off the paper. Then cut in half horizontally. Soak both bases with rum.

For the buttercream, bring milk and sugar to a boil. Mix vanilla sugar, salt, bitter almond flavoring, cornstarch and water until smooth. Bind the boiling milk with it and let it boil once. Remove from the heat and add the egg yolks.

Stir in the ground almonds. Cool in a cold water bath.

Stir frequently to prevent a skin from forming.

Beat the butter until creamy. Stir in the cooled creme by the tablespoonful.

Spread the bottom cake layer

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