Charlotte Malakoff Recipe

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Charlotte Malakoff
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Ingredients
23
Count
Nutrition
1982
Calories
Total time
65
Minutes
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Ingredients:

Directions:

  1. Cream together the butter and sugar. Beat in the hazelnuts and then half of the hazelnut liqueur. Whip the cream. Add the remaining half of the hazelnut liqueur to the cream and whip to shaving cream consistency. Fold into the butter/nut mixture. Line the bottom and sides of a 2-quart, cylindrical mold (like a souffle dish) with parchment. Paint (imbibe) the sponge cake layers with the orange liqueur and water. Place a layer of sponge cake on the bottom. Top the sponge layer with a layer of 1/2 of the cream. Plant a ring of strawberries, point down, around the outer edge. Top with another sponge cake layer and repeat with cream and berries. Top with a final layer of sponge cake. Refrigerate for at least 2 hours. Remove from mold and dust sides with coarse hazelnuts.
  2. For the optional flavored whipped cream garnish, whisk heavy cream in a bowl until it begins to thicken. Add the confectioners' sugar, orange liqueur, and vanilla and whisk to soft peaks. Place the cream in a piping bag fitted with a star tip. Pipe rosettes on top of the cake and top each rosette with a small strawberry.
  3. Hot Milk Sponge Cake:
  4. Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly coat 3 (7-inch) cake pans with non-stick vegetable spray. Line the bottoms with a circle of baking parchment.
  5. In a large bowl, sift the flour, baking powder, and salt together. Repeat 3 times. In a small saucepan, bring the milk and butter to a boil. Remove from the heat and add the vanilla and lemon extracts.
  6. In a mixing bowl beat the eggs and sugar until pale yellow, fluffy and doubled in volume. While still beating, drizzle in the hot milk mixture. Fold in the flour mixture.
  7. Spread the batter in the prepared pans and bake for 15 minutes, or until golden, the center springs back when lightly pressed and a cake tester comes out clean. Set the pans on a rack to cool. Run the tip of a knife around the edges of the cakes to loosen them, and turn them out of the pans. Yield: 12 servings
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1981.55 Kcal (8296 kJ)
Calories from fat 848.26 Kcal
% Daily Value*
Total Fat 94.25g 145%
Cholesterol 292.42mg 97%
Sodium 780.3mg 33%
Potassium 1430.23mg 30%
Total Carbs 232.16g 77%
Sugars 75.6g 302%
Dietary Fiber 14.77g 59%
Protein 55.8g 112%
Vitamin C 73.1mg 122%
Vitamin A 2.6mg 86%
Iron 10.7mg 60%
Calcium 657.3mg 66%
Amount Per 100 g
Calories 438.77 Kcal (1837 kJ)
Calories from fat 187.83 Kcal
% Daily Value*
Total Fat 20.87g 145%
Cholesterol 64.75mg 97%
Sodium 172.78mg 33%
Potassium 316.69mg 30%
Total Carbs 51.41g 77%
Sugars 16.74g 302%
Dietary Fiber 3.27g 59%
Protein 12.36g 112%
Vitamin C 16.2mg 122%
Vitamin A 0.6mg 86%
Iron 2.4mg 60%
Calcium 145.5mg 66%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 46.7
    Points
  • 53
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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