Malakov Cake with Mascarpone

1. Preparation of sponge-biscuits

long biscuits (ladyfingers) 11.25 oz (320 g)

Cut needed amount of the biscuits into the height of cake form. Cover the cake form with the cling film and place the biscuits into it around the sides.

2. Cream

semi skimmed milk 1,5% 1.1 cup (250 ml) • vanilla sugar 0.25 oz (10 g) • vanilla pudding - powder 1.5 oz (40 g)

Cook the custard from the milk, sugar and custard powder. Let it cool well.

3. 

unsalted butter 4.5 oz (125 g) • powdered sugar 3.5 oz (100 g)

Whisk the butter with the sugar until smooth.

4. 

Incorporate cooled custard into the butter.

5. 

mascarpone 8.75 oz (250 g) • whipping cream (30-33% fat) 10 tbsp (150 ml)

Stir in the mascarpone and whipped double cream.

6. 

water 10 tbsp (150 ml) • coffee instant 2 tsp • rum 3 tbsp • semi skimmed milk 1,5% 6.75 tbsp (100 ml)

Mix the water with instant coffee and rum and pour it into the shallow bowl. Prepare the milk into the other bowl. Dip gradually biscuits placed around the periphery into the milk. Do not soak the biscuits too long not to become soggy too much.

7. 

Soak other biscuits into the coffee mixture and place them on the base of the form.

8. 

Layer more than third of cream over the biscuits.

9. 

Place biscuits soaked in a coffee over the cream. Layer cream again but keep about 4-5 tablespoons of cream in a bowl. Place a layer of biscuits soaked in a coffee again. Spread them with remaining cream.

10. 

almond crisps 1.75 oz (50 g)

Sprinkle the surface of the cake with almond flakes and place in the fridge overnight.

11. 

Serve on the next day.