For the Malakoff cake, first prepare the filling.
For the filling, cream the butter with the yolks and sugar and mix with the almonds. Then very slowly add the whipped cream.
Add a dash of cognac and set the filling aside.
Pass the sponge cake through milk with cognac or rum and cover the bottom of the cake tin with it. On top comes cream, then again biscotti, and so on.
The top layer is sponge cake. Refrigerate the malakoff cake overnight.
Preparation Tip:
The next day you can still decorate the malakoff cake with the whipped cream with sugar, chocolate chips and hazelnuts.
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