No-bake Malakoff cake with coffee and cream

Tip: tap a step to mark it as done.

1. Pudding

   Cook the milk and pudding mix into a thick pudding, then let cool.

2. Filling

   Beat the butter with the powdered sugar, then add the cooled pudding a spoonful at a time. Whip 250 ml of heavy cream and gently fold it into the butter mixture.

3. Layer the cake

   Mix the coffee with the rum. Line the bottom of a cake pan with ladyfingers briefly dipped in the coffee mixture, then spread with filling. Alternate layers of ladyfingers and filling until all the filling is used.

4. Chill and decorate

   Refrigerate the cake for at least an hour to set. Then remove it from the pan, cover with cream whipped with the vanilla sugar, and decorate with sliced almonds and grated chocolate.

   Source: varecha.pravda.sk

Tip: Dip the ladyfingers only briefly; otherwise, they will absorb too much coffee and the cake will fall apart when sliced. Sliced almonds taste better if you toast them briefly in a dry pan.

This recipe was translated from the Slovak original: Nepečená torta Malakoff z piškót, kávy a krému