For the cream, cream butter with granulated sugar and 1 pkg. vanilla sugar. Add yolks.
Prepare vanilla pudding with less than 500 ml milk. Stir pudding until cold and then slowly add to buttercream.
Dip biscuits in milk with rum (only one side).
Pour layer by layer into the mold, as the final layer must be biscotti. Put foil on top and weigh down with a Reindl. Leave to cool for a few hours.
Whip the cream with a little powdered sugar and vanilla sugar and put it as the last layer on the cake.
Preparation Tip:
Malakoff cake tastes perfect with a cup of coffee.
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