Malakoff Cake

For the Malakoff cake, beat the butter until fluffy, then add the powdered sugar and continue beating until the sugar has dissolved. Fold in the hazelnuts.

Break the biscuits in half and dip them in the coffee mixed with a little rum. Line cake pan with 2 layers of sponge cake.

Spread 1 layer of cream on top, then alternate biscotti (only 1 layer) and cream on top, finishing with cream.

Whip the cream with the cream stiffener until stiff, then spread and decorate the cake.

Preparation Tip:

If children are eating with you, you can make the malakoff cake without rum or use rum flavoring.

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