Swiss Malakoff

Step 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.

Step 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.

Step 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.

Step 4

Stack a second wafer on top of the cream, then spread another tablespoon of cream on that wafer.

Step 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.

Step 6

Spread or gently press any remaining cream onto all four sides of the wafer stack to coat it evenly.

Step 7

Press the 0.5 cup toasted sliced almonds firmly onto all four sides of the cake so they stick to the cream.

Step 8

Use a fine-mesh sieve to dust the top of the cake evenly with the 1 tablespoon cocoa powder.

Step 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.

Step 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.