Malakofftorte (Austrian Almond Torte)

My dear friend had Birthday this Thursday and thus she wanted to have a Malakofftorte for her Birthday cake.
I did some research in the foodblgworld for ideas and recipes but then finally leaned against the family recipe of my mom ’cause it was less “heavy” knowing that she does not like cakes with too much heavy cream…

I worked out quite fine and she was happy with it what made me happy too *smile*

Malakofftorte (Austrian Almond Torte)

• First make the custard using 1/2 l milk and both the sugar and vanilla sugar. Let cool. Meanwhile whip the cream.
• When cooled down mix in the almonds into the custard, then the gelatine. Carefully fold in the whipped cream.
• Mix milk with Baileys. Dip the ladyfingers in the milk and cover the bottom of a 9-inch (23 cm) springform pan with them.
• Spread 1/3 of the mixture over the ladyfingers.
• Repeat with alternating layers of ladyfingers and almond mixture, ending with a layer of ladyfingers.
• Wrap tightly in plastic wrap or aluminum foil, place a heavy plate or cutting board on top, and refrigerate overnight.
• Next day whip the remaining cream and Baileys. Cover the top of the cake with the topping and decorate with some ladyfingers.

My thoughts:
I made the double amount of custard and halfed the whipped cream in the recipe. This makes the cake less heavy but not less tasty ;)