Malakoff Cake

Allow the butter to come to room temperature before using, then cream it in a bowl and add the sugar and egg yolks.

Add almonds and liquid whipped cream and continue mixing until the mixture becomes a stiff cream.

Prepare a springform pan with a diameter of 24 cm, briefly turn the biscuits one by one in the milk mixed with a little rum and line the bottom of the pan with them. Line the rim with halved biscuits.

Spread the sponge cake generously with the cream, cover again with soaked sponge cake and repeat this process until the cream is used up, with the sponge cake as the final layer.

Cover the cake with cling film and let it stand in a cool place for at least 5 hours.

Then carefully remove from springform pan, spread well all around with whipped cream.

Sprinkle the edge of the cake with almond slivers, cover the surface with halved biscotti and cocktail cherries and decorate with drizzled whipped cream.

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