Aida pastry shop’s classic Viennese Malakoff Torte with an English custard, an almond and butter cream, or, as in this example, with Bavarian cream, which is milk thickened with eggs and gelatin, into which whipped cream is folded. The Malakoff Torte is a Viennese rendition of Marie-Antoine Carême’s famous Charlotte Russe. The torte, named after Aimable Pélissier, the Duc of Malakoff, became fashionable in the twentieth century. It also uses ladyfingers dipped into alcohol and in some recipes, it incorporates a milk coffee mixture that the Viennese call a “mélange”.

Aida pastry shop's classic Viennese Malakoff Torte with an English custard, an almond and butter cream, or, as in this example, with Bavarian cream, which is milk thickened with eggs and gelatin, into which whipped cream is folded. The Malakoff Torte is a Viennese rendition of Marie-Antoine Carême's famous Charlotte Russe. The torte, named after Aimable Pélissier, the Duc of Malakoff, became fashionable in the twentieth century. It also uses ladyfingers dipped into alcohol and in some recipes, it incorporates a milk coffee mixture that the Viennese call a "mélange".

Aida pastry shop’s classic Viennese Malakoff Torte with an English custard, an almond and butter cream, or, as in this example, with Bavarian cream, which is milk thickened with eggs and gelatin, into which whipped cream is folded. The Malakoff Torte is a Viennese rendition of Marie-Antoine Carême’s famous Charlotte Russe. The torte, named after Aimable Pélissier, the Duc of Malakoff, became fashionable in the twentieth century. It also uses ladyfingers dipped into alcohol and in some recipes, it incorporates a milk coffee mixture that the Viennese call a “mélange”.

Nino Loss
Hi, I'm Nino, an unbridled foodnik blogging from Vienna, the city of dreams and Sigmund Freud. I'm cooking up a therapy with recipes and stories from Viennese cuisine and its eclectic influences – Jewish, Italian, Hungarian, Bohemian... – with an armchair psychoanalytical twist.

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