If you ask my Opa what cake he’d like for his birthday, there’s a very good chance he’ll say Malakofftorte.
My mum has been making it for as long as I can remember. The recipe originally came from her grandmother, but like so many family recipes, it’s changed a little over the years. She’s made it her own, keeping all the things our family loves while simplifying it into the version we still make today.
Unlike many celebration cakes, there’s no baking involved. Layers of sponge fingers are sandwiched together with a rich homemade vanilla cream before the whole cake is chilled overnight. Finished with whipped cream and pineapple, it’s light, refreshing and one of those desserts that always reminds me of family birthdays in Austria.
Even now, whenever my Opa celebrates another birthday, this is still the cake he asks for. And this year, as I’ll be celebrating my birthday back home in Austria, I’m lucky enough to have my Mama making it for me.
Ingredients
For the cake
- Spongefingers (at least 60)
- Juice from a tin of pineapples
For the Buttercream
- 150g unsalted butter, softened
- 150g icing sugar
- 250ml milk
- ½ packet vanilla pudding powder
- 1 egg yolk
- 1 tin of pineapple (either in rings or cubed)
For decorations
- 300ml double cream, whipped
- remaining Pineapple rings or pineapple pieces
UK Sourcing Tips
Sponge fingers: In Austria, we’d normally use Manner Biskotten, but any sponge fingers or Savoiardi from UK supermarkets work perfectly.
Vanilla pudding powder: Austrian recipes often call for Vanillepuddingpulver. In the UK, I usually use Bird’s Custard Powder instead, or order the original online.
Pineapple: A standard tin of pineapple rings or pineapple chunks is ideal.
Serves: usually makes enough to fill a 23 cm Cake tin, so for 12-16 people
Method
- Prepare the vanilla pudding according to the packet instructions using the milk. Transfer it to a bowl and leave it to cool completely, stirring occasionally to prevent a skin from forming.
- Beat the butter, icing sugar and egg yolk until pale and fluffy.
- Gradually add the cooled pudding, one spoonful at a time, beating well after each addition until the cream is smooth.
- Line the base of a 23cm springform tin with baking parchment.
- Briefly dip each sponge finger into the pineapple juice. Arrange a layer across the base of the tin, then stand halved sponge fingers around the edge with the cut side facing inwards.
- Spread over a layer of the vanilla cream. If you’re using pineapple pieces, scatter a few over the cream before adding the next layer of sponge fingers.
- Continue layering the dipped sponge fingers and cream until everything has been used, finishing with a final layer of sponge fingers on top.
- Cover the cake, place a small plate or another light weight on top to gently press the layers together, and refrigerate overnight.
- The following day, carefully remove the cake from the tin. Spread the whipped cream over the top and decorate with pineapple rings or pineapple pieces.
With my birthday just around the corner, I already know I’ll be enjoying a slice of my Mama’s Malakofftorte back in Austria. I hope this recipe brings a little taste of those Austrian family celebrations to your table too.
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