Malakoff cake

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Malakoff cake.jpg

Malakoff cake , also known as Malakoff cake , is a cake that is mainly known in Austria and is typically only made from ladyfingers and cream with rum . Malakoff cakes are made similar to a charlotte , but they are not turned over.

The Austrian Food Book states that confectionery with the reference to "Malakoff" (also in a different spelling) consists of biscuits or biscuits, the appropriate filling and, if necessary, a garnish. The filling and garnish do not contain any fat other than milk fat, they are usually flavored with rum, local rum or maraschino.

The recipes have changed over time with regard to their filling: in the past, the Malakoff cake was filled with buttercream, today, however, mainly with cream. With sponge fingers of the bottom and the edge of a springform pan is lined, in between layers of cream. Depending on the recipe, the lady fingers are also soaked with a mixture of milk and rum .

History and origin of the word

The name Malakoff has been used in culinary art since the middle of the 19th century . B. for liqueur, sausage, pudding, cake, cheese, and possibly refers to Fort Malakow , which was stormed in September 1855 .

To celebrate this storming, a cake of enormous dimensions in the form of a fortress was presented in San Francisco the following November , which should represent the fortress Malakoff.

Also in a fictional story by Robert Barnabas Brough in 1860, a Malakoff 'tea-cake is recommended for receiving officers from the Crimea (actually a Sally Lunn baked in a tin with pinnacles ). Later so-called Malakoff boxes were available, baking tins in the shape of a fortress made of sheet metal with a lid.

A cake recipe for Gâteau Malakoff (French: Kuchen Malakoff ) can be found in 1882 in the cookbook of the French chef Urbain Dubois . Dubois made a cylindrical shape out of hazelnut biscuit, which he placed on an apricot-coated cake base, filled with buttercream and coated with vanilla fondant.

The name Malakoff is given today for various cakes that often contain nuts. Most often, the Malakoff cakes consist of two thick, round Dacquoise cake bases (nut meringue) that are filled with coffee mousse and the top is covered with icing. Other Malakoff cakes are made from a choux pastry ring that is filled with Chantilly or ice cream and candied fruit.

A Malakoff cake is unknown in France, but is common in Viennese cuisine and, referring to the Czech word for milk , is said to come from Bohemian cuisine .

Individual evidence

  1. ^ Austrian food book: Malakoff. Retrieved July 16, 2019 .
  2. ^ Franz Maier-Bruck : The great Sacher cookbook . Wiener Verlag, Vienna 1975, p. 563 .
  3. ↑ Sarah Wiener : Herdhelden: My very personal Austria cookbook . GRÄFE UND UNZER Verlag GmbH, 2011, ISBN 978-3-8338-1691-8 , p. 200 ( google.de [accessed on June 4, 2019]).
  4. ↑ Malakoff cake - recipe. Retrieved June 5, 2019 .
  5. ↑ Polydore de Keyser : Blüher's spelling of food and drinks: alphabetical specialist lexicon. French-German-English (and other languages) ... = Dictionnaire des termes culinaires = Dictionary of culinary terms . PM Blüher, Leipzig 1899, p. 179 ( archive.org [accessed June 7, 2019]).
  6. ↑ A. Shumate: An Early Attempt at International Goodwill . In: California History . tape 50 , no. 1 , March 1, 1971, ISSN  0162-2897 , p. 79–83 , doi : 10.2307 / 25157305 ( ucpress.edu [accessed June 8, 2019]): “On the other side was a cake of enormous dimensions, fashioned like a fortress, and which was supposed to represent the Malakoff. This cake was raised on a high pedestal, and its top was about ten feet from the ground. "
  7. ↑ The Welcome Guest - A Magazine of Recreative reading for All . G. Fall, London 1860, p. 54 ( google.de [accessed June 7, 2019]): "I have a new Malakoff tea-cake coming out shortly (between ourselves, nothing but the original Sally Lun, in a castellated mold) which is expected to create a great sensation. I'll send you a case. "
  8. ↑ Anna von Kühlmann-Redwitz: Tafel-Freuden: 800 selected recipes of national and international fine cuisine . Salzwasser Verlag, Paderborn 2013, ISBN 978-3-7387-3712-7 , p. 266 ( google.de [accessed June 8, 2019]).
  9. ↑ Urbain (1818-1901) Auteur du texte Dubois: Grand livre des pâtissiers et des confiseurs (4e édition) / par Urbain Dubois, ... 1896 ( bnf.fr [accessed June 4, 2019]).
  10. ^ Dubois Urbain, Émile Bernard: La cuisine classique: études pratiques, raisonnèes et demonstratives de l'école francaise . E. Dentu, Paris 1882, p. 311-312 ( archive.org [accessed June 5, 2019]).
  11. ^ New Larousse Gastronomique . Octopus, 2018, ISBN 978-0-600-63587-1 ( google.de [accessed June 5, 2019]).
  12. ^ Christian Reder , Erich Klein: Gray Danube, Black Sea: Vienna - Sulina - Odessa - Yalta - Istanbul . Ed .: University of Applied Arts Vienna. Springer, Vienna 2008, ISBN 978-3-211-75482-5 , pp. 36 .

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