Malakoff Gateau

Malakoff Gateau

Ingredients for 12 Portions, Ø 26 cm ring

For the cake base
2 Eggs
60 g Sugar
10 g Vanilla sugar
15 g Butter, melted
30 g Flour, plain
30 g Corn flour / starch
For the cream
300 g QimiQ Whip, chilled
300 g QimiQ Classic, chilled
60 g Almonds, grated
90 g Sugar
25 ml Amaretto
For the lady fingers
100 ml Milk
1 tbsp Rum
1 tbsp Sugar
40 Lady fingers



1. For the cake base: whisk the eggs, sugar and vanilla sugar until fluffy. 2. Add the butter mix well and fold in the flour and corn flour mixture.
Pour into a 26 cm cake ring and bake at 180° C for 12 minutes. Allow to cool.
3. For the cream: lightly whip the cold QimiQ Whip and QimiQ Classic together until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
4. Add the remaining ingredients and continue to whip until the required volume has been achieved.
Spread approx. one third of the cream onto the cake base in the cake ring. Layer alternately with the lady fingers (drizzled with the milk / rum / sugar mixture) and cream. Finish with a layer of cream.
5. Cover, chill well and decorate as desired.


QimiQ Classic Advantages

  • Alcohol stable and does not curdle

QimiQ Whip Advantages

  • 1 kg QimiQ Whip can replace up to 3 litres of fresh cream

  • One bowl preparation

  • Foolproof real cream product, cannot be over whipped

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