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AUSTRIAN ALMOND TORTE (MALAKOFF-TORTE)
"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.)"
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 brandy (optional)
40 ladyfingers
1 cup milk
1 cup toasted slivered almonds (to garnish)
powdered sugar (confectioner) or whipped cream (to garnish)
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.
Adapted from source: spatchcock
*COOKING EGG YOLKS FOR USE IN RECIPES:
The following method can be used with any number of yolks.
In a heavy saucepan, stir together the egg yolks and liquid from the recipe (at least 2 tablespoons liquid per yolk). Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160 degrees F. Immediately place the saucepan in ice water and stir until the yolk mixture is cool. Proceed with the recipe. - Source: The American Egg Board
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