Name: Austrian Almond Torte (Malakoff-Torte)
Prep time: 35 min
Cook time: 12 h
Total time: 12 h 35 min
Yield: 6-12 serving(s)
Cuisine: Austrian
Ingredients: 20 tablespoons unsalted butter, at room temperature; 6 egg yolks; 1/2 cup sugar; 1 1/4 cups ground almonds; 1 cup heavy cream; 3 tablespoons rum (optional) or 3 tablespoons brandy (optional); 40 ladyfingers; 1 cup milk; 1 cup toasted slivered almonds (to garnish); powdered sugar (confectioner) or whipped cream (to garnish)

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Austrian Almond Torte (Malakoff-Torte)

At a Glance

Prep: 35 minutes
Cook: 12 hours
Total: 12 hours 35 minutes
Servings: 6-12 serving(s)

Dietary

Vegetarian

Allergens

Milk
Eggs
Tree nuts
Wheat

Calories 1102.1 per serving 13225.2 for selected servings

Fat 84.4g per serving 1012.8g for selected servings

Sugar 37.2g per serving 446.4g for selected servings

Protein 20.8g per serving 249.6g for selected servings

Carbohydrates 71.5g per serving 858g for selected servings

I received this in an email but have not yet tried it. I visited Austria several years ago, and did, of course try the desserts, which were fabulous. I am sure that this is no exception, especially if you love almonds! So, put on a Mozart opera and enjoy! Chill time is included in cooking time (there is no actual "cooking" that goes on here.)

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Equipment

9-inch springform pan, aluminum foil, plastic wrap, mixing bowl, thin knife

Ingredients

20 tablespoons unsalted butter, at room temperature
6 egg yolks
1/2 cup sugar
1 1/4 cups ground almonds
1 cup heavy cream
3 tablespoons rum (optional) or 3 tablespoons brandy (optional)
40 ladyfingers
1 cup milk
1 cup toasted slivered almonds (to garnish)
powdered sugar (confectioner) or whipped cream (to garnish)

Instructions

Beat the butter, egg yolks, and sugar until light and fluffy.
Stir in the ground almonds, cream, and optional rum.
Dip the ladyfingers in the milk and cover the bottom of a 9-inch (23 cm) springform pan with them.
(Note: Wrap the outside of the springform pan with aluminum foil and secure with a piece of string to prevent leakage.) Spread 1/3 of the almond mixture over the ladyfingers.
Repeat with alternating layers of ladyfingers and almond mixture, ending with a layer of ladyfingers.
Wrap tightly in plastic wrap or aluminum foil, place a heavy plate or cutting board on top, and refrigerate overnight.
To serve, run a thin knife blade around the inside of the pan before releasing the spring.
Press toasted slivered almonds around the side of the torte and top with powdered sugar or whipped cream.

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Austrian Almond Torte (Malakoff-Torte)

At a Glance

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