About this recipe:The filling of a Malaga torte is made like a tiramisu and must be left in the fridge for 12 hours. This is an interesting dessert, with a lovely sponge base that is topped with alternating layers of cream and sponge fingers. Served chilled, it is heavenly.
For the base
3 egg yolks
125g caster sugar
3 egg whites
1 teaspoon vanilla extract
125g plain flour
1 teaspoon baking powder
For the cream
4 tablespoons sugar
4 egg yolks
8 tablespoons rum
6 sheets gelatine
400g cream, whipped
300g sponge fingers
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Grease a springform tin and preheat the oven to 180 C / Gas 4.
Whisk the egg yolks and the sprinkle all but 25g of the sugar in, whisking. Add the vanilla and whisk to combine. Beat the egg whites until stiff and sprinkle the 25g of sugar in. Fold the egg whites into the egg yolks. Sift the flour with the baking powder into a bowl and fold into the egg mixture.
Pour the batter into the prepared springform tin and bake in the preheated oven for about 25 minutes.
For the cream, stir sugar, butter and egg yolks until fluffy. Prepare gelatine according to packet instructions and heat. Add the rum to the gelatine, mix together and add to the foamy mixture. Fold in the whipped cream.
Rinse a glass bowl with a diameter of about 26-28cm with cold water.
Pour in 1/3 of the cream, cover with the sponge fingers, add another layer of cream and continue making alternate layers until all the cream and sponge fingers have been used up. Put the bowl into the fridge for about 12 hours.