Curd Malakoff Cake

For the curd malakoff cake, drain the compote apricots well at the beginning. Cream the yolks with the icing sugar and vanilla sugar and stir in the curd cheese and lemon juice.

Then soak the gelatine in cold water for about 5 minutes, squeeze out, dissolve in hot milk and stir into the curd mixture when cooled. Now add the stiffly whipped cream.

Then line a high cake tin with aluminum foil and cover the cake base with the biscuits briefly soaked in the milk-rum mixture. Then spread the cream thickly on the biscotti. Repeat the process and finish with biscotti. At the end, cover with aluminum foil and refrigerate for 3 to 4 hours.

Then remove the cake from the mold, remove the aluminum foil. Cut off the biscotti on one side so that they are the same height as the edge of the cake. Then cover the edge of the cake with the biscuits all around and decorate with the compote apricots and whipped cream. And the homemade curd malakoff cake is ready.

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