Swiss Malakoff
A classic Swiss vegetarian cake layered with almond meringue wafers and kirsch-whipped cream. Elegant, make-ahead friendly, and impressively simple to assemble.
- Total time
- 35 min
- Servings
- 8
- Calories
- 285
- Protein
- 5g
Ingredients
- 2 cups heavy cream, cold
- 3 tablespoons powdered sugar
- 2 tablespoons kirsch (or brandy)
- 24 cookies almond wafer cookies (like Loacker brand)
- ½ cup sliced almonds, toasted
- 1 tablespoon cocoa powder (for dusting)
Instructions
- 1
Pour the 2 cups cold heavy cream into a bowl and whisk with an electric mixer on high speed for 2–3 minutes until the cream holds soft peaks and looks thick and pillowy when you lift the whisk.
- 2
Add the 3 tablespoons powdered sugar and the 2 tablespoons kirsch to the whipped cream, then whisk on low speed for 30 seconds until just combined and smooth.
- 3
Place a single almond wafer on a flat plate or cake base and spread 1 tablespoon of the kirsch cream on top using a small spatula.
- 4
Stack a second wafer on top of the cream, then spread another tablespoon of cream on that wafer.
- 5
Repeat stacking and spreading with the remaining 22 wafers and cream, alternating wafer and cream layers, until all wafers are used and the cake is a tall vertical stack.
- 6
Spread or gently press any remaining cream onto all four sides of the wafer stack to coat it evenly.
- 7
Press the 0.5 cup toasted sliced almonds firmly onto all four sides of the cake so they stick to the cream.
- 8
Use a fine-mesh sieve to dust the top of the cake evenly with the 1 tablespoon cocoa powder.
- 9
Refrigerate the Malakoff for at least 30 minutes (or up to 8 hours) so the wafers soften slightly and the cream sets, making it easier to slice.
- 10
Use a serrated knife dipped in hot water and wiped dry between cuts to slice the Malakoff into 8 equal portions, cutting straight down through the wafer stack.
Tools you’ll need
- large mixing bowl
- electric mixer (or whisk and arm strength)
- small offset spatula or butter knife
- flat plate or cake base
- fine-mesh sieve
- serrated knife
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