A sweet classic with a STROH twist

Indulge in the irresistible charm of Malakoff Cake, an authentic Austrian classic that sweetens every afternoon tea or coffee. With a delightful twist of STROH, it becomes even more aromatic. Elevate your dessert experience with this heavenly treat, combining delicate layers of bliss and the exquisite flavors of STROH. A true delight for any occasion!


  • ladyfingers
  • 2 eggs
  • 60 g granulated sugar
  • 20 g vanilla sugar
  • 400 ml heavy cream
  • 3 gelatin leaves
  • 1 dash of STROH 40
  • 100 g almonds (sliced and roasted)
  • 100 g simple syrup*
  • 40 g STROH 40


*To make simple syrup, bring equal parts of water and sugar to a boil and let them simmer over medium heat for approximately 15 minutes, stirring continuously to dissolve the sugar. Allow the syrup to cool completely before using it in further preparations.



  • Line the sides of an appropriately sized cake ring with a cake collar.
  • Mix simple syrup and 40 g of STROH.
  • Dip half of the sponge fingers in the mixture and use them to cover the floor of the mold.
  • Soak the gelatin in cold water.
  • Beat the eggs and the sugar in a mixing bowl over a double boiler (no warmer than 65 °C to prevent the eggs from solidifying).
  • Use a stand mixer to whip this mixture until it has cooled down to just above body temperature.
  • Whip the cream until half-stiff.
  • Dissolve the soaked gelatin in a bit of cream over a double boiler.
  • Fold the gelatin into the egg-and-sugar mixture.
  • Continue by folding in the whipped cream in three steps.
  • Distribute part of the resulting cream mixture on the sponge finger base.
  • Then lay a further layer of soaked sponge fingers on the cream, followed by another layer of cream.
  • If you still have some cream left, you can save it to pipe rosettes onto the cake with a star nozzle before serving.
  • Chill the cake in the refrigerator for 3–4 hours. Before serving, remove the cake ring and the collar and complete by decorating the cake’s edge with the shaved almonds.


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